If you love the combination of savory cheddar, fresh spinach, and herbs, these cheesy protein biscuits will be your new favorite. Made with healthy ingredients, they’re soft, flaky, and flavorful, perfect for a hearty breakfast or snack.
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✋🏼E aí, pessoal! Hey there, friends!
Let’s talk about protein biscuits—because most of them? They’re either dry, flavorless, or packed with weird protein powders. I wanted something different.
These cheesy, flaky, high-protein biscuits deliver almost 20g protein per serving using real food—Greek yogurt, cheddar, and a flour blend made from garbanzo and fava beans, for extra protein! No artificial fillers, no chalky texture, just solid nutrition in a biscuit that actually tastes good.
I tested different flours and landed on garbanzo and fava bean flour—not only because it’s gluten-free (though that’s a bonus for my mixed-diet family), but because it’s naturally higher in protein than traditional wheat flour. More protein, better texture, and no starch-heavy blends that fall apart.
Make a batch, freeze them, and you’ve got breakfast or post-workout snacks handled for the week. Eat them plain, with eggs, as a grab-and-go snack, or round out your protein-packed day with my high-protein mousse for a sweet treat!
😍Why You'll Love Our Protein Biscuits
Because You Need Breakfast That Works for You, Not Against You!
- More Protein, No Powder – 15g of protein from real food. No artificial fillers—just Greek yogurt, cheese, and flour.
- Tastes Like Actual Food – No dry, chalky texture. No weird aftertaste. Crispy outside, soft inside.
- Actually Keeps You Full – More than just a “protein boost.” A real meal, or nutritious healthy snack.
- Meal Prep That Works – Make, freeze, reheat. Breakfast is handled.
- No Nonsense Ingredients – Real food, easy to find, no pricey substitutes.
Need Another High Protein Recipe:
💪🏻Nutrient Highlight
- 19 Grams of Protein – That’s three times more than a traditional biscuit, That's a lot of protein! More protein = more energy, better muscle recovery, and longer-lasting fullness (1, 2, 3).
- Omega-3s for Brain Health – Thanks to chia seeds, these biscuits support brain function and help reduce inflammation (4, 5).
- Fiber for Digestion – Spinach and chia seeds add fiber, keeping digestion smooth and blood sugar stable (6).
- Calcium + Probiotics – Greek yogurt biscuits help strengthens bones and support gut health (7, 8).
These high-protein biscuits do more than just fill you up—they fuel your body and brain.
🧀 Ingredient Notes
These high-protein biscuits are packed with healthy fresh ingredients that add both flavor and nutrition. Here’s what makes them work:
👉 Want to skip ahead? Jump to the Recipe
- All-Purpose Flour: Unlike traditional biscuits that rely on starch-heavy blends, we use Bob's Red Mill Gluten-Free All-Purpose Flour, found at most grocery stores. It's a blend of garbanzo and fava bean flour that has a high protein content. It’s gluten-free, but even if you don’t need that, it adds extra grams of protein and keeps the biscuit dough sturdy without being dense.
- 👉Can't find it? Swap in purpose flour (AP wheat flour) for the same results.
- Eggs: We add 4 eggs to this recipe for their protein boost and binding properties. Eggs also help give our biscuits a tender and fluffier texture.
- Plain Greek Yogurt: Adds moisture, tang, and a protein boost. Go for full-fat plain Greek yogurt for the best texture.
- Cheddar Cheese: Adds savory richness and extra grams of protein. Shred it finely for even distribution.
- Spinach: We add roughly chopped fresh spinach to these biscuits for its nutrients, a touch of color, and moisture without overpowering the flavor.
- Chives: Fresh chives bring a mild onion flavor that pairs beautifully with the cheddar and spinach.
- Ground Chia Seeds: Chia seeds are a wonderful natural binder, are loaded with nutrients, add a touch more protein, and help create a cohesive dough.
- Dried Oregano and Garlic Powder: These seasonings enhance the savory flavor, giving these biscuits an herby, garlicky taste.
- Baking Powder: To help our high protein biscuits rise.
- Salt: Salt will help round out the flavors of our biscuits with protein!
*NOTE: Bob's Red Mill gluten-free all-purpose flour doesn’t include xanthan gum. Since this recipe uses eggs and chia seeds, we’ve found that adding xanthan gum isn’t necessary for the right texture.
Full quantities can be found in the recipe card below.
🔁Substitutions & Variations
- Not Gluten-Free? Swap in purpose flour (AP wheat flour) for the same results. Use the same amount of AP wheat flour to make your protein biscuits.
- Need Dairy-Free? Use a vegan Greek-style yogurt (like Riveria or Kithill) and dairy-free shredded cheese. Reduce the amount by ½ cup.
- Spicy Cheddar Biscuits: Add a pinch of cayenne and some diced jalapeños for an extra kick.
- Extra Protein Biscuits: Fold in cooked bacon and diced ham. Just make sure to dice them small and mix and add-in with the shredded cheese.
👩🏽🍳Step-By-Step Instructions
Here are the simple steps to create your own batch of flaky, protein-packed biscuits!
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the biscuits from sticking.
Step 2: Mix the Dry Ingredients
Combine the gluten-free flour, baking powder, garlic powder, oregano, ground chia seeds, and salt in a large bowl. Stir well to distribute the seasonings and dry ingredients evenly.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs and Greek yogurt. This step helps create a smooth mixture that will make the dough easy to work with.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet mixture into the dry ingredients. Stir until everything is just combined. Avoid overmixing, as this can make the biscuits tough. Reserve ¼ cup of the shredded cheese into a small bowl. Then, fold the spinach, chives, and 1 ¼ cups of the shredded cheddar cheese.
Step 5: Shape the Protein Biscuits
Scoop about ¼ cup of the protein biscuit dough and roll each into balls (biscuit shapes). Place them on the lined baking sheet or baking tray. Then gently flatten the tops and sprinkle some reserved cheddar cheese on each one.
Step 6: Bake
Bake the biscuits at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes. Keep an eye on them so they turn golden brown without overbaking, which can dry them out.
Step 7: Serve your Flakey Biscuits
Enjoy these high protein biscuits warm! They make a fantastic snack or breakfast paired with fruit or a smoothie for a balanced meal.
💡How to Get Fluffy, Protein Biscuits
- Prevent Dry Dough – All-purpose flour (especially gluten-free flour with Garbanzo and fava bean flour) absorb liquid fast. If the dough feels too dry, add 1 tablespoon of plain Greek yogurt or water. It should feel slightly sticky.
- Don’t Overmix – Stir just until the dry ingredients are combined. Overmixing makes the biscuit dough dense and heavy.
- Shape Without Pressing – A gentle pat keeps them thick and helps create flaky biscuits instead of tough ones.
- Bake for the Right Texture – Start at 400°F for a quick rise, then lower to 350°F so they bake through without drying out.
- Get a Golden Brown Finish – Sprinkling extra cheddar cheese on top of your protein-rich biscuits adds flavor and helps them brown beautifully.
👉 Want to skip ahead? Jump to the Recipe
🥡 How to Store and Meal Prep
These high-protein biscuits are perfect for prepping ahead.
- Make the Dough in Advance – Mix the biscuit dough a day before, cover tightly, and refrigerate. When ready, scoop, shape, and bake as directed.
- Refrigerate for Later – After baking, cool any leftover protein biscuits. Then, store biscuits in an airtight container in the fridge for up to 5 days.
- Freeze for Longer Storage – Freeze baked biscuits for up to 2 months. Reheat in the oven at 350°F for 5-7 minutes or microwave for 30-40 seconds.
- Freeze Unbaked Dough – Scoop dough onto a lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen when needed. Now you’ll always have a quick, protein-packed snack or breakfast ready to go!
❔Recipe FAQ
Gluten-free flours can absorb moisture differently. If your dough feels too sticky to handle, try chilling it in the fridge for 10-15 minutes before shaping. This will make it easier to work with and still give you those flaky biscuits you want.
Absolutely! You can substitute the cheese with a dairy-free alternative and use a flax egg in place of regular eggs (1 tablespoon ground flax mixed with 3 tablespoons water). These swaps will maintain the biscuit’s structure and keep the recipe allergy-friendly; however, keep in mind this will change the flakiness and texture.
To make these high protein biscuits in the air fryer, simply preheat your air fryer to 375°F and cook the biscuits for about 10-12 minutes, or until they’re golden brown and cooked through. Keep an eye on them, as air fryer times may vary depending on the model.
🥣More High-Protein Recipes
Need another easy recipe for your next meal or healthy snack? Check out these below:
👋🏼 Até logo, amigos! Hope you love this protein biscuit recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Healthy Protein Biscuits
Ingredients
- 2 ½ cups gluten-free all-purpose flour (see notes) 312 grams
- 4 large eggs
- 1 ¼ cups plain Greek yogurt 330 grams
- 1 ½ cups shredded cheddar cheese
- 1 cup fresh spinach roughly chopped
- 3 tablespoon fresh chives chopped
- 2 tablespoon ground chia seeds
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, baking powder, garlic powder, oregano, chia seeds, and salt. Stir well to evenly distribute the ingredients.2 ½ cups gluten-free all-purpose flour (see notes), 2 tablespoon ground chia seeds, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon baking powder, 1 teaspoon salt
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and Greek yogurt until smooth.4 large eggs, 1 ¼ cups plain Greek yogurt
- Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped spinach, chives, and all but ¼ cup of the shredded cheddar cheese.1 cup fresh spinach, 3 tablespoon fresh chives, 1 ½ cups shredded cheddar cheese
- Shape Biscuits: Scoop about ¼ cup of dough for each biscuit, roll into balls, and place on the prepared baking sheet. Flatten slightly and top with the reserved cheddar cheese.
- Bake: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, until golden brown.
- Serve: Enjoy these biscuits warm, paired with fruit or a smoothie for a balanced breakfast.
Notes
Nutrition
📝Information Source
- Puglisi, M. J., & Fernandez, M. L. (2022). The health benefits of egg protein. Nutrients, 14(14), 2904.
- Solak, B. B., & Akin, N. (2012). Health benefits of whey protein: a review. Journal of Food Science and Engineering, 2(3), 129.
- Halton, T. L., & Hu, F. B. (2004). The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American college of nutrition, 23(5), 373-385.
- Katunzi-Kilewela, A., Kaale, L. D., Kibazohi, O., & Rweyemamu, L. M. (2021). Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review. African Journal of Food Science, 15(2), 48-59.
- Ghena, M., & Amany, M. B. (2020). Chia (Salvia hispanica L.) Seed oil a new source of omega-3. Plant Arch, 20, 2678-2683.
- Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., ... & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition reviews, 67(4), 188-205.
- Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U., & Munasinghe, M. A. D. D. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(4), 1-10.
- Shah, N. P. (2013). Health benefits of yogurt and fermented milks. Manufacturing yogurt and fermented milks, 433-450.
Patricia Granek says
We absolutely love this recipe! It has been nice to have an easy breakfast option for our hectic back to school days. Stores well and easy to meal prep.