Flaky Protein Biscuits Recipe (10g per Biscuit!)

Two protein biscuits stacked on each other with butter and honey on top.

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5 from 7 votes

Flaky Protein Biscuits Recipe (10g per Biscuit!)

These high protein biscuits are tender, soft biscuits that are so easy to make and have 10g of protein in each biscuit!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Snack

Cuisine: American

Keyword: biscuit, high protein, protein, protein powder

Servings:

Calories: 214kcal

Author: Mika Kinney

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

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

storage tips

Baked biscuits keep very well in the fridge or freezer. Follow these simple steps to have biscuits ready all the time! Just be sure to let them come to room temperature before storing them.

Fridge: Store these biscuits in the fridge in an airtight container or plastic bag for up to 7 days.

Freezer: For the freezer, wrap the biscuits in plastic wrap or cling wrap and then store them in an airtight container or plastic bag. These will keep for 3 months frozen.
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.

Nutrition