Easy High Protein Biscuits

These savory breakfast biscuits are packed with 20 grams of protein and 3 grams of fiber to keep you satisfied. The recipe is extremely versatile, making it perfect for meal prep!

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Course: Breakfast

Keyword: easy, healthy

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: biscuits

Calories: 306kcal

Ingredients

Dry Ingredients

1 ½ cup chickpea flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper

Wet Ingredients

3 tbsp butter melted
1 ¼ cup greek yogurt plain
2 eggs
1 tsp apple cider vinegar

Additional Mix-Ins

1 ⅓ cup cheddar cheese divided
¼ cup green onion finely chopped
1 cup ham or breakfast sausage diced

Instructions

Preheat oven to 375F and line a baking sheet with parchment paper.
In a large bowl, mix your dry ingredients together: chickpea flour, baking powder, baking soda, salt, garlic powder, and black pepper.
In another bowl, whisk together your wet ingredients: eggs, Greek yogurt, butter, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until combined and a dough forms. Note: do not overmix your dough or it will become dry and less tender.
Stir in green onion, diced meat, and 1 cup of the cheddar cheese.
Using your hands or an ice cream scoop, scoop the dough into little balls that are about 1 ½ to 2" around. You'll likely end up with about 14 to 18 biscuits. Place them on the baking sheet and lightly press down on the top of the biscuits to make the top flat. Be careful not to completely flatten the biscuits out. Add remaining ⅓ cup cheese to the tops of the biscuits.
Bake for 13 to 16 minutes or until the biscuits are lightly golden brown on the bottom. Allow the biscuits to cool before serving.

Notes

Store any leftover biscuits in an airtight container in the fridge for up to 4 to 5 days.

To freeze, wrap each biscuit individually in plastic wrap then wrap again with aluminum foil. Place individually wrapped biscuits into a large freezer bag and seal tightly, squeezing out as much excess air as possible. Freeze for up to 3 months.

For more tips, variations, and substitutions, see the full blog post above.

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