Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack

These easy breakfast protein biscuits are the perfect way to start your day. After making them dozens of times, I’ve discovered the trick to the fluffiest, cheesiest biscuits that are packed with protein and ready in just 20 minutes. The golden, crispy exterior gives way to a soft, tender interior that’s irresistible. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Easy BBQ Chicken Flatbread Recipe and Brown Sugar Pineapple Chicken – Sweet, Savory & So Delicious!.

What You'll Need for Easy 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.

• 2 cups almond flour
• 1/2 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional: Fresh chives or parsley, chopped (for garnish)

How to Make Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine almond flour, cottage cheese, shredded cheddar cheese, eggs, baking powder, salt, garlic powder, and onion powder. Pulse until a smooth dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead gently. Roll the dough out to about 1-inch thickness.
4. Step 4: Using a 2.5-inch biscuit cutter, cut out 8 biscuits and place them on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out additional biscuits if desired.
5. Step 5: Bake for 12-15 minutes, or until golden brown and crispy. Allow the biscuits to cool for a few minutes before serving.

Storing & Reheating Easy 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: These biscuits can be made ahead and frozen for a quick breakfast option.

Freezing Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack

Freeze cooled 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 in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful not to overheat as this can make the biscuits tough.

Recipe Notes

• Chef tip: For a spicy kick, add some diced jalapeños to the dough.
• Best substitution: You can substitute the cottage cheese for Greek yogurt, but the texture may be slightly different.
• Make-ahead: These biscuits can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can easily be doubled or halved depending on your needs.
• Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and that you are not overworking the dough.

Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

8 biscuits

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 cups almond flour
• 1/2 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 tsp baking powder

Seasonings

• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Optional Toppings

• Fresh chives or parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine almond flour, cottage cheese, shredded cheddar cheese, eggs, baking powder, salt, garlic powder, and onion powder. Pulse until a smooth dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead gently. Roll the dough out to about 1-inch thickness.
4. Step 4: Using a 2.5-inch biscuit cutter, cut out 8 biscuits and place them on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out additional biscuits if desired.
5. Step 5: Bake for 12-15 minutes, or until golden brown and crispy. Allow the biscuits to cool for a few minutes before serving.

Notes

• Chef tip: For a spicy kick, add some diced jalapeños to the dough.
• Best substitution: You can substitute the cottage cheese for Greek yogurt, but the texture may be slightly different.
• Make-ahead: These biscuits can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can easily be doubled or halved depending on your needs.
• Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and that you are not overworking the dough.

Storage

• Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze cooled biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful not to overheat as this can make the biscuits tough.
• Make ahead: These biscuits can be made ahead and frozen for a quick breakfast option.

Nutrition Per Serving

• Calories: 200
• Protein: 20g
• Fat: 16g
• Carbs: 3g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 140mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack FAQs

A Warm Final Note

I can’t wait for you to try Easy 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!