Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Crispy on the outside, soft and cheesy on the inside, these breakfast protein biscuits are the perfect high-protein start to your day. After making these many times, I’ve discovered the trick to fluffy biscuits every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Creamy Spinach Tomato Tortellini and Garlic Butter Steak Bites and Potatoes.
Why This Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack Is Pure Comfort
- High protein, low carb
- Ready in 30 minutes
- Perfect for meal prep
- Better than takeout
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.
- 1 cup almond flour
- 1/2 cup cottage cheese
- 4 egg whites
- 1/2 cup shredded cheddar cheese
- 1 tsp baking powder
- Salt and pepper to taste
- Optional: Fresh chives or parsley for garnish
đź“ť Ingredient Notes
- Almond flour: Blanched almond flour works best.
đź›’ Tools & Equipment I Recommend
- Food processor — Ensures smooth dough and even texture. → See on Amazon
- Non-stick baking mat — Prevents sticking and makes cleanup easy. → See on Amazon
How to Make Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Blend ingredients: In a food processor, combine almond flour, cottage cheese, egg whites, baking powder, salt, and pepper. Blend until smooth.
- Form biscuits: Transfer dough to a floured surface and form into 8 equal biscuits. Place on prepared baking sheet.
- Add cheese: Top each biscuit with shredded cheddar cheese.
- Bake: Bake for 15-18 minutes or until golden brown and crispy.
Cook's Tips for Perfect Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
- Common mistake and fix: Don't overmix the dough. It should be thick and slightly lumpy. Overmixing can lead to tough biscuits.
- : For a gluten-free option, use certified gluten-free oats instead of almond flour.
- : To make these biscuits ahead, prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
Storing & Reheating Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
Freezing Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the dough.
- Best substitution: You can substitute the cottage cheese with Greek yogurt for a slightly different texture.
- Make-ahead: Prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven is at the correct temperature.
Want to level up this recipe?
Silicon baking mat — Ensures even baking and easy cleanup. → Check price on Amazon
Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup cottage cheese
- 4 egg whites
- 1/2 cup shredded cheddar cheese
Seasonings
- 1 tsp baking powder
- Salt and pepper to taste
Optional Toppings
- Fresh chives or parsley for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Blend ingredients: In a food processor, combine almond flour, cottage cheese, egg whites, baking powder, salt, and pepper. Blend until smooth.
- Form biscuits: Transfer dough to a floured surface and form into 8 equal biscuits. Place on prepared baking sheet.
- Add cheese: Top each biscuit with shredded cheddar cheese.
- Bake: Bake for 15-18 minutes or until golden brown and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the dough.
- Best substitution: You can substitute the cottage cheese with Greek yogurt for a slightly different texture.
- Make-ahead: Prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven is at the correct temperature.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
Nutrition Per Serving
- Calories: 150
- Protein: 12g
- Fat: 10g
- Carbs: 5g
- Fiber: 2g
- Sugar: 1g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Breakfast Protein Biscuits: Fluffy Cheesy 8-Pack FAQs
Yes, prepare the dough, form the biscuits, and refrigerate for up to 24 hours. Add cheese and bake as directed.
Make sure your baking powder is fresh and your oven is at the correct temperature.
Yes, freeze for up to 3 months. Thaw in the fridge overnight before reheating.
You can substitute the cottage cheese with Greek yogurt for a slightly different texture.
Yes, preheat your air fryer to 375°F (190°C), place the biscuits in the basket, and cook for 8-10 minutes or until golden brown and crispy.
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!
