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A close-up of a golden-brown protein biscuit topped with melted cheddar cheese and garnished with fresh chopped chives, resting on parchment paper.

Healthy Protein Biscuits

Patricia Granek
Flaky, cheesy, and protein-packed biscuits have 19g of protein per serving—no protein powder needed. Made with Greek yogurt, cheddar cheese, and garbanzo-fava flour for a naturally high-protein, hearty bite. Perfect for meal prep, quick breakfasts, or a protein-packed snack.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 24 minutes
Course Breakfast, Snack
Cuisine American, Gluten-free
Servings 6 -8 biscuits
Calories 207 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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

Flour Type: I recommend Bob's Red Mill gluten-free all-purpose flour for its high-protein blend and celiac-safe option. But regular all-purpose flour works, too, if gluten-free is not needed.
Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Tip: To prevent your dough from becoming too tough, avoid overmixing and ensure your ingredients are just combined.
Xantham gum: 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.

Nutrition

Serving: 1biscuitCalories: 207kcalCarbohydrates: 5gProtein: 19gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 139mgSodium: 705mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 985IUVitamin B12: 1µgVitamin C: 2mgCalcium: 339mgIron: 1mgZinc: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !