Description
High protein biscuits are a straightforward way to bake treats that actually work with your fitness goals instead of against them. These biscuits give you that satisfying texture and taste you’re craving while keeping your nutrition on track.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup milk
- 1 large egg
- 1/4 cup unsalted butter, chilled and cubed
Optional Mix-ins:
- 1/4 cup shredded cheese
- 1/4 cup chopped chives
Instructions
- Heat your oven to 450°F and line a baking sheet with parchment paper so your biscuits don’t stick.
- Combine 2 cups all-purpose flour, 1/2 cup protein powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large bowl, whisking everything together until your protein powder distributes evenly throughout.
- Cut 1/4 cup of chilled, cubed unsalted butter into the dry mixture using a pastry blender or your fingertips, working quickly so the butter stays cold and your texture becomes coarse crumbs.
- Whisk 3/4 cup milk with 1 large egg in a separate bowl, then gently fold this into your dry ingredients with a fork until the dough just comes together without overmixing.
- Stir in 1/4 cup shredded cheese and 1/4 cup chopped chives if you’re using them for extra flavor.
- Pat your dough to 1-inch thickness on a lightly floured surface and cut out biscuits using a 2-inch cutter.
- Arrange your biscuits on the prepared sheet with space between each one and bake at 450°F for 12 to 15 minutes until they turn golden brown and sound hollow when you tap them.
- Let your biscuits rest on the baking sheet for a few minutes after removing them from the 450°F oven, then serve them warm with butter, jam, gravy, or any spread that suits your preference.
Notes
- Keep your butter in the freezer until the moment you need it, since cold butter creates those flaky layers that make biscuits tender instead of dense and tough.
- Mix your wet and dry ingredients just until the dough comes together, because overworking the dough develops gluten and makes your biscuits tough and chewy rather than light and fluffy.
- If you’re avoiding dairy, swap regular milk for almond or oat milk and use coconut oil instead of butter, though the texture will be slightly less flaky.
- Check that your protein powder is thoroughly whisked into the flour at the start so it distributes evenly throughout the biscuits and doesn’t create dense pockets.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: High-Protein
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 153 kcal
- Sugar: 1 g
- Sodium: 157 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 28 mg