Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Start your day right with these **Better Than Store-Bought Breakfast Protein Biscuits**. After making them dozens of times, I’ve perfected the recipe to give you a fluffy, cheesy, and protein-packed breakfast in just 20 minutes. The **trick I discovered** is using a mix of almond flour and protein powder for a tender, yet sturdy biscuit. Keep reading for my best tips or **jump to the recipe** card. If you love recipes like this, you’ll also enjoy Chocolate Mousse Brownies and Dump & Bake Teriyaki Tofu Rice Casserole.
Why This Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack Is Pure Comfort
- Packed with 20g of protein per biscuit
- Fluffier than store-bought, with a golden crust
- Easy to make with simple ingredients
- Perfect for meal prepping or a quick breakfast
What You'll Need for Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup almond flour
- 1/2 cup protein powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 2 tbsp cold butter
- 1/2 cup shredded cheese
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 tsp dried herbs (optional)
- Optional: Additional shredded cheese for topping
- Optional: Fresh herbs for garnish
📝 Ingredient Notes
- Almond flour: You can substitute with coconut flour, but the texture will be different.
- Protein powder: Whey or casein powder works best. Avoid plant-based powders as they can affect the texture.
🛒 Tools & Equipment I Recommend
- High-quality protein powder — Ensures a smooth, fluffy biscuit → See on Amazon
- Food processor — Makes quick work of combining ingredients → See on Amazon
How to Make Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a food processor, combine almond flour, protein powder, baking powder, salt, garlic powder (if using), onion powder (if using), and dried herbs (if using). Pulse until well mixed.
- Add wet ingredients: Add cold butter to the food processor and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until just combined. Fold in the shredded cheese.
- Form biscuits: Turn the dough out onto a lightly floured surface and pat into a rectangle about 1/2-inch thick. Cut out biscuits using a 2-inch round cutter and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until golden brown. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Cook's Tips for Perfect Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
- Common mistake and fix: Avoid overmixing the dough to prevent tough biscuits. If the dough is too sticky, add a little more almond flour.
- Pro tip: For a crispier biscuit, brush the tops with a little milk or beaten egg before baking.
- Pro tip: To make these biscuits ahead, prepare the dough, cut out the biscuits, and freeze them on the baking sheet. Once frozen solid, transfer to an airtight container and store in the freezer. Bake from frozen, adding a few minutes to the baking time.
Storing & Reheating Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store leftover biscuits in an airtight container in the fridge for up to 5 days. Make-ahead tip: The biscuit dough can be made ahead and refrigerated for up to 2 days.
Freezing Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat leftover biscuits in the microwave for 20-30 seconds, but be aware that this can make them soggy.
Recipe Notes
- Chef tip: For a savory twist, add 1/4 cup of chopped chives or fresh herbs to the dough.
- Best substitution: You can substitute the almond flour with an equal amount of coconut flour, but the texture will be different.
- Make-ahead: Prepare the dough, cut out the biscuits, and freeze them on the baking sheet. Once frozen solid, transfer to an airtight container and store in the freezer. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the biscuits are burning on the bottom, reduce the oven temperature to 375°F (190°C) and bake for a few minutes longer.
Want to level up this recipe?
Non-stick baking mat — Ensures even baking and easy cleanup → Check price on Amazon
Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup protein powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 2 tbsp cold butter
- 1/2 cup shredded cheese
Seasonings
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 tsp dried herbs (optional)
Optional Toppings
- Additional shredded cheese for topping
- Fresh herbs for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a food processor, combine almond flour, protein powder, baking powder, salt, garlic powder (if using), onion powder (if using), and dried herbs (if using). Pulse until well mixed.
- Add wet ingredients: Add cold butter to the food processor and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until just combined. Fold in the shredded cheese.
- Form biscuits: Turn the dough out onto a lightly floured surface and pat into a rectangle about 1/2-inch thick. Cut out biscuits using a 2-inch round cutter and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until golden brown. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Notes
- Chef tip: For a savory twist, add 1/4 cup of chopped chives or fresh herbs to the dough.
- Best substitution: You can substitute the almond flour with an equal amount of coconut flour, but the texture will be different.
- Make-ahead: Prepare the dough, cut out the biscuits, and freeze them on the baking sheet. Once frozen solid, transfer to an airtight container and store in the freezer. Bake from frozen, adding a few minutes to the baking time.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the biscuits are burning on the bottom, reduce the oven temperature to 375°F (190°C) and bake for a few minutes longer.
Storage
- Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover biscuits in the microwave for 20-30 seconds, but be aware that this can make them soggy.
- Make ahead: The biscuit dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 170
- Protein: 20g
- Fat: 12g
- Carbs: 5g
- Fiber: 2g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 60mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack FAQs
Yes, you can prepare the dough, cut out the biscuits, and freeze them on the baking sheet. Once frozen solid, transfer to an airtight container and store in the freezer. Bake from frozen, adding a few minutes to the baking time.
Overmixing the dough can lead to tough biscuits. Make sure to pulse the ingredients just until combined.
Yes, you can cook these biscuits in the air fryer at 375°F (190°C) for 8-10 minutes or until golden brown.
You can substitute with an equal amount of coconut flour, but the texture will be different.
Yes, this recipe is already gluten-free as it uses almond flour and protein powder.
A Warm Final Note
I can’t wait for you to try Better Than Store-Bought Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
