By We tested these protein biscuits for months to get that perfectly flaky and buttery texture. They pack in 10g of protein per biscuit, but you would never know it! Plus, they come together in just 35 minutes with pantry staples.
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★★★★★ "This was a great high protein biscuit! I needed something higher in protein for breakfast sandwiches and this recipe was great!" - a busy mom
Biscuits are the ultimate baked good. Delicious for breakfast, great for dinner, and great to make a sandwich! They can be flaky or tender and served with butter or jam.
Being such a classic, I always thought they would be hard to make. But, it turns out they're super simple and can be in the oven in 20 minutes! And even better - you can add protein to them to make them protein breakfast biscuits!
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ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Bread Flour: This produces super soft and tender baked goods! All-purpose flour can be used in place of bread flour.
- Unflavored collagen: This comes from beef bones, so it naturally has a lot of protein in it. It is also highly soluble so it does not affect the taste or texture of the biscuits! Just opt for marine collagen or beef collagen that's unflavored.
- Baking Powder: Helps them rise!
- Sugar and salt: For a sweet and salty bite! I use sea salt and white sugar, but you can use cane sugar or brown sugar and any salt you have on hand.
- Cold Butter: It's super important that the butter is cold. As it melts in the oven, it creates pockets of air that aid in the tenderness of the biscuits. I use unsalted butter so we can control the amount of salt separately. Any kind of butter can be used. If using salted butter, decrease the added salt by half.
- Greek yogurt: This is another way we pack in protein! Greek yogurt biscuits have more protein and less fat but are still super tender. Any unsweetened Greek yogurt or plant-based version can be used. Greek yogurt comes in varying fat content levels, and any will work for these biscuits.
- Egg: Helps bind the dough.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
the butter has to be cold!
In order for the butter to melt and create those delicious air pockets, the butter has to be cold, borderline frozen. If the butter seems at all soft, place it in the freezer and let it harden again.
Don't work the dough too much
Hands are warm. The more you work the dough, the more likely that the butter melts rather than stays semi-whole. Only knead the dough enough for it to come together, no more.
step by step: how to nail these protein biscuits every time
Be sure to scroll to the recipe card for the full instructions.
- Cube the butter into 9 pieces to make sure you can work it all in.
- Work it until you get a pebble texture. These are pebbles of butter! This is easiest with your hands, but work it too much, and the butter will melt.
- Mix the yogurt and egg separately so as not to risk overmixing the dough.
- Knead just until it holds together - no longer!
- Bake until just golden for the perfect texture.
Watch How to Make This - Step by Step
protein powder vs collagen
You can use protein powder in baked goods by replacing ¼th of the flour with protein powder. I don't recommend protein powder biscuits because it turns them obnoxiously sweet. If you're wondering about collagen peptides vs whey protein, check out our post on it!
notes on biscuit dough
Biscuit dough should be baked immediately. If you can't bake it right away, freeze the shaped dough-not the fridge. Here's why:
Baking powder and yogurt create a reaction that helps the dough rise. If left at room temperature or in the fridge, the air produced by this reaction collapses over time.
The fridge also adds moisture, while the freezer keeps things dry. The freezer pauses the reaction, but the fridge causes it to break down, leading to flat, gummy biscuits.
how to freeze and bake biscuit dough
- Shape the biscuits and freeze them flat on a tray for up to 24 hours.
- Bake straight from frozen, adding a couple of minutes to the bake time.
my favorite protein biscuit pairings
Below are a few of the best things to pair with and put on top of these biscuits. If you want a comprehensive list of what to eat with biscuits check out our post on it!
- Beef Stew - I love using these biscuits to soak up the sauce of a good beef stew or chili!
- Maple Chorizo Breakfast Sausage is delicious piled on top of these protein biscuits!
- On top: Butter, honey, jam, and nut butter
Recipe
Flaky Protein Biscuits Recipe (10g per Biscuit!)
Ingredients
- 2 cups bread flour
- 8 tablespoon unflavored collagen powder (about 48 grams)
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon sugar (white or cane)
- 6 tablespoon butter (cold and unsalted)
- ¾ cup Greek yogurt
- 1 egg
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 400 degrees. Dice the 6 tablespoon butter into ¼" cubes and return them to the fridge until ready to use. Line a baking tray with parchment paper or a silicon baking mat.
- Mix the 2 cups bread flour, 8 tablespoon unflavored collagen powder, 1.5 teaspoon baking powder, ½ teaspoon salt, and 2 tablespoon sugar in a large bowl or the base of a stand mixer.
- Add the butter to the dry ingredients. Use a fork, pastry cutters, or your hands to "cut" the butter into the flour mixture until a sand-like texture emerges. You can try to do this with the paddle attachment on the stand mixer but I find it easier to just use my hands.
- In a small bowl, mix the 1 egg and ¾ cup Greek yogurt until well combined. Add this to the flour and butter mixture and mix until a dough forms. Mix with either a wooden spoon, a paddle attachment on the stand mixer, or your hands. Mix until the dough comes cleanly off the sides of the bowl. If it's too sticky, mix in more flour (2 tablespoons at a time).
- Dump this out onto a floured surface and knead about 10 times. The dough should just come together, then stop mixing. After kneading, roll it out to about ½"-¾" thick.
- Use an upside-down cup or a round cookie cutter to cut out nine 3"-4" diameter circles. You'll have to reroll the extra dough between cuts to get all 9 biscuits.
- Place them on a baking tray and bake for 15 minutes or until golden brown.
Video
Notes
Reheating: Heat from the fridge in the microwave for 15 seconds until soft. Reheat from frozen in the microwave for 15-second increments until soft. This usually takes me 2-3 rounds in the microwave. A note about freezing biscuit dough Biscuit dough is meant to be baked right away. If you can't bake it right away, freeze the shaped biscuit dough but do not put it in the fridge - here's why. This is because it uses a leaving agent (baking powder) and an acid (yogurt in this case) to create a reaction to help the dough rise. If the dough is left to sit at room temperature or in the fridge, the air created by the reaction will collapse with time. In addition, the fridge introduces moisture whereas the freezer keeps things dry. The freezer *freezes* the reaction while the fridge causes it to fall flat. what happens if I try to bake biscuits from the fridge? They will be flat and gummy because there is nothing helping them rise. how do I freeze the dough and bake it then? To freeze the dough, cut and shape the biscuits and freeze them flat on the tray for up to 24 hours. Bake it straight from frozen, adding a couple of minutes to the bake time.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
These are so darn easy and I feel so much better eating these. Keep me full but still have that amazing biscuit texture!
Lovely biscuit!
Worked perfectly the first time I did it. Didn’t roll it out, just grabbed balls of dough and squashed them on parchment paper tray. Had to add 3 min time to get golden brown. Overall good.
Hi thanks for this recipe. on the wnd try, I left the dough and the pan in the fridge so when it came out it was mostly flat and the texture was gummy.
would you recommend baking the dough from room temperature or a little chilled?
Hi Mark, Sorry this happened to you! I actually recommend freezing the dough rather than refrigerating and then baking straight from frozen just adding a few minutes to the bake time. Biscuit doughs are meant to be baked right away because they use baking powder and an acidic liquid (yogurt in this case). When these are mixed they react and then when left to sit this reaction begins to die, thus meaning the dough won't rise. The fridge actually introduces moisture as well to the dough where as the freezer keeps things dry and "freezes" time essentially so it wills top the reaction in its place.
I'll be sure to add these notes to the post!
Easy and a delicious way to sneak some extra protein into my family’s diet (and they have no idea!). Just made our second batch tonight - followed the directions exactly (except mine bake golden brown perfection in about 11 minutes)
Hi Mika!! I went to Red Lobster for the first time in YEARS the other day and now need some cheddar-loaded biscuits. I love your recipes but wanted to ask if you would recommend/have experimented with additions to the dough? I'm thinking shredded cheese (does the fat percentage in the cheese matter?) and also if I can't find any collagen powder...
They work fine with cheddar mixed in! You can just leave out the collagen - it won't affect anything but the protein content will be far less. I et my collagen powder at Trader Joes, Target, or Whole Foods!