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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Today, I’m excited to share another easy recipe in our high-protein series—these cheesy protein biscuits. Loaded with sharp cheddar, fresh spinach, and a blend of herbs, they’re savory, flaky, and satisfying. Whether you enjoy them for breakfast or as a snack, these high protein biscuits are perfect for when you need something filling and flavorful.
I chose a gluten-free flour blend for this recipe to cater to my own celiac needs, but because this blend uses garbanzo and fava beans, it’s a great flour to use even if you can have gluten. It also makes a killer gluten-free bagel recipe and adds a solid protein base to the recipe. The best part is, regular flour works just as well, so the rest of my family, who doesn’t need to avoid gluten, can enjoy them too.
If you love the combination of savory cheddar, fresh spinach, and herbs, these cheesy protein biscuits are going to be your new favorite.
👪Why You'll Love This Recipe
What makes our breakfast biscuits so unique:
- Perfect for Busy Mornings: As a busy mom, I love having these on hand for those hectic mornings or when we’re rushing to after-school activities. They’re quick to grab and go.
- Easy to Make & Meal Prep: Our high protein biscuits are super simple to prepare, and you can make them ahead of time. Just pop them in the oven, and you’ve got a batch of high-protein goodness ready for the week!
- Versatile: Our biscuits with protein feature cheese, spinach, and chives, but they are easy to modify to your family's preferences. Add in some spice and leftover veggies, or keep them plain!
- High Protein Content: Made with protein-rich ingredients, starting with a gluten-free flour blend of garbanzo and fava beans, plus Greek yogurt and cheddar cheese.
Need another high protein recipe:
🧠Why Eat These Protein Biscuits?
These protein biscuits pack a serious nutritional punch. They contain 15 grams of protein per biscuit—three times more than a traditional biscuit, which usually has about 5 grams of protein. Protein helps keep you full longer, supports muscle repair, and provides steady energy throughout the day (1, 2, 3).
- High Protein: Each protein biscuit delivers 15 grams of protein, making it a great option for staying satisfied and energized, especially when compared to regular biscuits.
- Omega-3 Fatty Acids: Thanks to chia seeds, these biscuits contain omega-3s, which are essential for brain health and reducing inflammation (4, 5).
- Fiber: The combination of spinach and chia seeds adds fiber, supporting healthy digestion and keeping blood sugar levels stable (6).
- Calcium and Probiotics: Greek yogurt in the recipe boosts calcium for strong bones and probiotics to promote gut health (7, 8).
With the added protein, fiber, and healthy fats, our high protein biscuits are not just a filling snack but a great way to fuel your brain and body.
🧀Simple Ingredients
Our gluten-free protein biscuit recipe is a perfect blend of healthy fresh ingredients that deliver a delicious and high-protein snack or breakfast option. Here is everything you need to make flaky, tender biscuits with protein:
- Bob's Red Mill All-Purpose Flour (Gluten-Free)*: This particular flour blend, made with garbanzo and fava beans, gives our recipe a natural protein boost! Plus, it's gluten-free and celiac-safe, ensuring this recipe is safe for those with gluten sensitivities.
- Eggs: We add 4 eggs to this recipe for their protein boost and binding properties. Eggs also help give our biscuits a tender and flaky texture.
- Cheddar Cheese: The shredded cheddar gives these biscuits a savory touch while adding some extra protein and richness.
- Plain Greek Yogurt: This is another source of protein and moisture, keeping the biscuits soft inside. Choose a plain, full-fat variety for the best results.
- 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
Here are a few easy substitutions for our protein biscuits that have worked for us in case you don’t have all the ingredients on hand or need to accommodate dietary needs:
- Not Gluten-Free? Regular flour works just as well. Use the same amount of AP wheat flour to make your protein biscuits.
- Need Dairy-Free?
- Cheddar Cheese: You can swap the cheddar for a dairy-free alternative if needed. Just make sure to use a shredded variety for the best distribution in the dough.
- Greek Yogurt: If you’re avoiding dairy, you can substitute plain, vegan greek-style yogurt. Look for oat, almond or soy versions, such as Riveria or Kithill .
- Spinach: No spinach on hand? Kale or Swiss chard are great substitutes, though they’ll add a slightly different flavor. You can also omit the greens entirely if you’re not a fan.
- Chia Seeds: If you don’t have chia seeds, flax seeds can provide a similar binding effect and protein boost to your dough.
👩🏽🍳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.
💡Recipe Tips
We love making biscuits with protein! Here are some of our best tips to help you get the best texture and flavor.
- Don’t Overwork the Dough: Gluten-free dough tends to be more delicate. Stir until the ingredients are just combined—overmixing can make your biscuits tough and dense rather than light and flaky.
- Watch the Moisture: Gluten-free flours tend to absorb more liquid, so if your dough feels too dry, add a tablespoon of yogurt or a splash of water. For the best texture, the dough should be slightly sticky.
- Shape Without Pressing Too Hard: When shaping your high protein biscuits, don’t flatten them too much. A gentle pat will keep them nice and thick, giving you those beautiful flaky biscuits.
- Baking Tip: Start with a high oven temperature (400°F) to create a nice rise, then lower it (to 350°F) to finish baking through. T
- Let the Cheese Shine: Reserving some shredded cheddar to sprinkle on top before baking adds extra flavor and helps the high protein biscuits brown beautifully, giving them a golden, cheesy finish.
⏲️ Meal Prep This Recipe
Our protein-rich biscuits are great for meal prepping. You can prepare the dough a day in advance and store it in the fridge, tightly covered. When you’re ready to bake, scoop, shape, and bake as directed.
Or, freeze the unbaked dough balls on a baking sheet and then transfer them to a freezer bag once solid. Then bake when you are ready! This way, you always have a quick, high-protein snack or breakfast option on hand!
🍴Recipe Variations and Add-Ins
Want to shake things up? Here are a couple of ways to put your own spin on these breakfast protein biscuits
- Spicy Cheddar Biscuits: Add a pinch of cayenne or red pepper flakes to the dough for a bit of heat. You can even throw in some diced jalapeños for an extra kick.
- Herb-Rich Variation: One of my favorite variations is to swap out the spinach for finely chopped basil or parsley and add a teaspoon of thyme for a fresh, herby twist.
- Leftover Protein Biscuits: These biscuits are great for using up leftover veggies or proteins. Fold in cooked bacon, diced ham, or roasted veggies like bell peppers for a more substantial meal.
🥡How To Store Protein Busicuits
To store your protein-packed biscuits, let them cool completely before transferring them to an airtight container. They can be refrigerated for up to 5 days or frozen for up to 2 months. To reheat, simply pop them in the oven at 350°F for 5-7 minutes or microwave for 30-40 seconds for a quick snack.
❔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.
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🥣More High-Protein Recipes
📖 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.