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High Protein Almond Flour Breakfast Biscuits

High Protein Almond Flour Breakfast Biscuits
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These savory breakfast biscuits are incredibly tender and rich, made with almond flour and packed with protein from Greek yogurt and eggs. Each biscuit delivers a satisfying, buttery crumb with a subtle tang, making them a perfect on-the-go morning meal or hearty snack.

Ingredients

Scale
  • 1 1/2 cups (168g) blanched almond flour
  • 1/2 cup (57g) shredded sharp cheddar cheese
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 large egg, lightly beaten
  • 1/2 cup (120g) full-fat plain Greek yogurt
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. In a large bowl, whisk together the almond flour, shredded cheddar, fine sea salt, and baking powder. This ensures even distribution of the leavener and salt for a consistent rise and flavor.
  3. In a separate small bowl, lightly beat the egg, then stir in the Greek yogurt and melted butter until smooth. This wet mixture should be well combined to avoid pockets of butter in the dough.
  4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to stir until a soft, slightly sticky dough forms. Do not overmix or the biscuits may become dense.
  5. Turn the dough out onto a lightly floured surface (use a dusting of almond flour) and gently pat it into a 3/4-inch thick rectangle. This thickness ensures a tender, fluffy interior while the edges crisp.
  6. Using a 2-inch round biscuit cutter, cut out 4 biscuits, pressing straight down without twisting to help them rise evenly. Gather scraps, gently re-pat, and cut additional biscuits if needed, though you should have exactly 4 from the dough.
  7. Place the biscuits at least 1 inch apart on the prepared baking sheet. This spacing allows for even heat circulation and prevents them from merging.
  8. Bake in the preheated oven for 16 to 18 minutes, rotating the pan halfway through. The biscuits are done when the edges are golden brown, the tops are firm to the touch, and a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes. This resting period allows the steam to finish baking the interior structure, ensuring a tender crumb.
  10. Transfer to a wire rack to cool completely if serving later, or serve warm. These biscuits are best the same day but store well.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing: Wrap each biscuit tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheating: Thaw overnight in the fridge and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave on a plate for 20 seconds. For a protein boost, optionally stir in 2 tablespoons of unflavored collagen peptides or whey protein powder with the dry ingredients.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-almond-flour-breakfast-biscuits/