Ingredients
Scale
- 2 cups of whole wheat flour or gluten-free flour blend
- 1 cup of shredded cheese (cheddar or your favorite cheese)
- 1 scoop of protein powder (preferably unflavored or savory)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of Greek yogurt or sour cream
- 1/2 cup of milk (dairy or plant-based)
- 2 eggs
- 2 tablespoons of olive oil or melted butter
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the flour, protein powder, baking powder, salt, and black pepper. Add the shredded cheese to the dry mixture, ensuring even distribution.
- In a separate bowl, whisk the Greek yogurt, eggs, milk, and olive oil until well combined. Gradually add the wet ingredients to the dry mixture, stirring gently until a soft dough forms. Be careful not to overmix.
- Lightly flour a clean surface and turn out the dough. Pat into a 1-inch thick slab. Use a cookie cutter or glass to cut out biscuits of your preferred size. Place onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes or until golden brown and fluffy.
Notes
- Ensure the dough is not overmixed to keep biscuits fluffy.
- You can customize the flavor by adding herbs, spices, or chopped vegetables like spinach or bell peppers.
- Store cooled biscuits in an airtight container at room temperature for 2 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 biscuit (about 70g)
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg