Breakfast Protein Biscuits: My Kitchen Victory (After Three Epic Fails)

Okay, so I messed this up three times before getting it right. But now? These breakfast protein biscuits are literally saving my mornings.

Look, I’m gonna be honest… I never thought I’d be that person making protein biscuits from scratch. I mean, who has time for that? But then I realized I was spending like $25 a week on those pre-packaged protein breakfast things that taste like cardboard mixed with disappointment. And my trainer kept saying I needed more protein in the morning. So here we are.

Why I Even Started Making Breakfast Protein Biscuits

Here’s the thing—I think it was back in March when everyone was posting about cottage cheese everything. Or maybe it was February? Honestly can’t remember. Anyway, my sister sent me some recipe for high protein breakfast biscuits cottage cheese style, and I was like “cottage cheese in biscuits? That’s weird.”

Tried it anyway because I’m impulsive like that.

First attempt? Disaster. Complete disaster. They came out so dense I could’ve used them as doorstops. My 8-year-old took one bite and said “Mom, these taste like play-dough.” Ouch.

But I’m stubborn. So I kept trying different breakfast protein biscuits recipes until I finally figured it out. And now people keep asking me for this recipe, so here goes nothing.

What Makes These Breakfast Protein Biscuits Actually Work

The key is—oh wait, I forgot to mention—these aren’t your grandma’s biscuits. They’re packed with protein (about 12g per biscuit), they’re actually filling, and they don’t taste like gym equipment.

They’re perfect for breakfast protein biscuits for weight loss too, if that’s your thing. I’m not a nutritionist or anything, but they definitely keep me full until lunch. Way better than those sugary muffins I used to grab from the coffee shop.

Now, some people make high protein biscuits with all sorts of fancy protein powders and weird ingredients. Mine are simpler. More… normal? You can actually pronounce everything in them.

The Ingredients (And My Shopping Disasters)

So, um, basically you need:

Dry Stuff:

• 2 cups whole wheat flour (or all-purpose if you’re not trying to be healthy about it)
• 1 scoop vanilla protein powder (I use Optimum Nutrition because it doesn’t taste like chemicals, but whatever you have works)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon coconut sugar (or regular sugar, I won’t judge)

Wet Stuff:

• 1 cup cottage cheese (full fat, please—don’t buy the sad low-fat version)
• 1/4 cup Greek yogurt
• 2 eggs
• 2 tablespoons honey
• 2 tablespoons melted coconut oil (or butter if you forgot to buy coconut oil like I always do)

Optional Add-ins:

• Blueberries (fresh or frozen, whatever’s not moldy in your fridge)
• Chocolate chips (because life is short)
• Cinnamon (I’m obsessed with cinnamon, so I add like double)

A few notes on shopping: Good luck finding decent cottage cheese that doesn’t have weird additives. I spent twenty minutes in the dairy aisle last week reading labels like a maniac. Also, don’t buy pre-shredded anything for this recipe. Wait, you don’t need shredded cheese. Never mind. See? This is how my brain works.

How to Actually Make These High Protein Breakfast Biscuits

Step 1: Preheat Your Oven (Don’t Skip This)

Set it to 400°F. I know, I know, everyone says preheat and nobody actually does it. But for breakfast protein biscuits healthy version to work, you really need that initial blast of heat. Trust me on this one.

Line a baking sheet with parchment paper. Or don’t, and then spend fifteen minutes scrubbing baked-on biscuit bits off your pan. (Been there.)

Step 2: Mix the Dry Ingredients

Throw all your dry ingredients in a big bowl. Flour, protein powder, baking powder, baking soda, salt, sugar. Whisk it around until it looks uniform.

This is where I messed up the first time—I didn’t mix the protein powder well enough and ended up with weird clumps. So really get in there and whisk like you mean it.

Step 3: The Cottage Cheese Thing (It’s Weird But Works)

In another bowl, blend your cottage cheese. And I mean really blend it. I use my immersion blender because I’m lazy, but a regular blender works too. You want it smooth, not chunky.

Then add the Greek yogurt, eggs, honey, and melted coconut oil. Mix until combined.

My neighbor Sarah swears by adding vanilla extract here, but I think the vanilla protein powder is enough. Do what feels right.

Step 4: Combine Everything (Carefully!)

Pour the wet stuff into the dry stuff. And here’s where everyone messes up—they overmix. DON’T overmix. Seriously. Mix just until combined. It’ll look kinda lumpy and gross, but that’s normal. If you overmix, you’ll get tough biscuits and nobody wants that.

If you’re adding blueberries or chocolate chips, fold them in now. Gently. Like you’re handling a baby bird or something.

Step 5: Shape Those Biscuits

Drop spoonfuls of dough onto your prepared baking sheet. I use a 1/4 cup measuring cup to keep them roughly the same size. They should look like little domes. Not perfect, not Instagram-worthy, just… biscuit-shaped.

Leave about 2 inches between them because they spread a little. (Found that out the hard way when they all merged into one giant mega-biscuit.)

Step 6: Bake

Pop them in the oven for 15-18 minutes. Set a timer for 15 minutes, then inevitably get distracted and panic at 17.

They’re done when the tops are golden brown and they feel firm when you poke them. If you’re fancy, use a toothpick—it should come out clean or with just a few crumbs.

Step 7: Cool Down

Let them cool on the pan for 5 minutes. Then transfer to a wire rack.

Wait, I almost forgot—they’ll look a little pale on top when they first come out. That’s fine. They firm up as they cool.

What I’ve Learned Making These A Million Times

Temperature matters. I live in a house built in 1950 with an oven that has mood swings. Some days 400°F is actually 375°F. Get an oven thermometer. Cost me $8 and saved me from more failures.

Cottage cheese quality is everything. The cheap stuff with stabilizers doesn’t blend as smooth. I use Good Culture or Daisy. Yeah, it’s more expensive. Worth it.

They freeze beautifully. Make a double batch. Freeze half. Future you will be grateful when you can grab a protein biscuit and run out the door. Just microwave for 30 seconds and you’re good.

Don’t skip the blending step. I tried once just mixing the cottage cheese in lumpy. My kid found a chunk and lost it. “What IS this?!” she screamed. Blend your cottage cheese, people.

Breakfast Protein Biscuits For Weight Loss (My Experience)

So I’m not a doctor or anything, but here’s what happened: I started eating two of these for breakfast instead of my usual bagel with cream cheese. Lost 8 pounds in two months without really trying.

The protein keeps you full. Like, actually full. Not that fake full where you’re hungry again in an hour. I make it to lunch without snacking, which for me is basically a miracle.

Each biscuit has about 12g protein and 180 calories. Compare that to a bakery muffin at 400+ calories and basically zero protein. Yeah.

But also? Don’t be weird about it. If you want to add chocolate chips, add chocolate chips. Life is short and these breakfast protein biscuits should make you happy, not miserable.

High Protein Biscuit Recipe Variations I’ve Tried

Savory version: Skip the honey. Add shredded cheddar and chives. These are AMAZING with eggs. My husband practically inhaled six of them last Sunday.

Gluten-free breakfast protein biscuits: Use 1:1 gluten-free flour instead of wheat flour. They’re slightly more crumbly but still good. My friend has celiac and she said these were the best gluten-free protein biscuits she’s tried. (She might’ve been being nice, but I’ll take it.)

Chocolate version: Add 2 tablespoons cocoa powder to the dry ingredients and extra chocolate chips. It’s basically dessert for breakfast and I’m not sorry.

Pumpkin spice: Because I’m basic like that. Add 1/4 cup pumpkin puree and pumpkin pie spice. Perfect for fall. Or winter. Or whenever Target starts selling pumpkin stuff (which is apparently July now).

Common Questions (That I Asked Myself)

Can I use regular flour instead of whole wheat? Yeah, totally works. The texture is slightly lighter. I prefer whole wheat because it feels healthier, but that’s probably just in my head.

What if I don’t have protein powder? Add an extra 1/4 cup of flour and maybe another tablespoon of honey. They won’t have as much protein obviously, but they’ll still be tasty breakfast biscuits.

Can I use sour cream instead of Greek yogurt? Tried it once when I was out of yogurt. Worked fine. Maybe even better? I don’t know, they’re both good.

Why do mine spread too much? Your dough might be too wet. Add a tablespoon more flour next time. Or your oven might not be hot enough. Check that temperature!

How I Actually Use These

Morning routine: grab two biscuits from the freezer, microwave 30 seconds, spread with almond butter or cream cheese, eat while checking emails. Done.

Pre-workout: one biscuit about an hour before the gym. Enough protein and carbs to fuel my workout without feeling heavy.

Kid’s breakfast: warm one up, slice it, add peanut butter and banana. Suddenly my picky eater is getting protein and actual nutrients. Parenting win.

Afternoon snack: because sometimes 3pm hits and you need something that’s not just coffee and regret.

The Real Talk Section

Look, these aren’t going to change your life. They’re just breakfast protein biscuits. But they’re GOOD breakfast protein biscuits that happen to be good for you. And they’re way cheaper than buying pre-made protein stuff.

Are they as fluffy as regular biscuits? No. They’re denser because of the protein. But that density means they’re actually filling.

Are they as convenient as grabbing a granola bar? No. But they’re more convenient than making eggs every single morning.

Are they perfect? Definitely not. Sometimes they’re too brown on the bottom. Sometimes they’re a little dry. Sometimes I forget to set the timer and burn them. (That happened yesterday, actually.)

But you know what? They work. They get protein into my morning. They keep me full. They’re easy enough that I actually make them. And that’s what matters.

My Final Thoughts on High Protein Breakfast Biscuits

After making probably seventy-five batches of these (yes, really), I can say with confidence: this is my go-to breakfast protein biscuits recipe.

It’s not fancy. It won’t impress your foodie friends. But it’ll make your mornings easier and keep you full until lunch.

Make a batch this weekend. Seriously, try this and tell me what you think. Even if you mess up the first time (you probably will), keep trying. Took me three attempts to get it right and now I’m here writing a whole essay about biscuits.

Happy baking! And may your cottage cheese blend smoothly on the first try (mine never does).