Let me tell you about my weekday breakfast savior – these High Protein Breakfast Biscuits! I stumbled onto this recipe one frantic morning when I needed something fast, filling, and packed with protein to power through back-to-back meetings. Now? They’re my go-to. Imagine fluffy, savory biscuits loaded with cottage cheese, turkey, and melty cheddar – ready in under 30 minutes and perfect for meal prep. The best part? No sad, soggy reheating here – these babies stay deliciously tender whether you eat them fresh or stash them for busy mornings. Trust me, once you try them, you’ll wonder how you ever survived breakfast without them!
Why You’ll Love These High Protein Breakfast Biscuits
Let me count the ways these little miracles will change your mornings:
- Protein powerhouse: 20g per biscuit keeps you full till lunch (no 10am stomach growling!)
- Crazy easy: One bowl, 10 minutes prep – even I can’t mess this up before coffee
- Meal prep magic: They reheat like a dream – no weird textures or dryness
- Savory satisfaction: That cheesy-turkey-chive combo? Absolute breakfast bliss
Quick and Nutritious
These biscuits are my secret weapon for rushed mornings when cereal just won’t cut it. The cottage cheese gives them this incredible tenderness while packing in protein, and the turkey adds just enough substance to feel like a proper meal. I’ve eaten them while running out the door more times than I can count – no crumbs, no mess, just delicious fuel.
Perfect for Meal Prep
Sunday me always makes a double batch because Monday me is eternally grateful. They stay moist in the fridge for days – just 30 seconds in the toaster brings them back to life. Pro tip: freeze them individually wrapped in foil, then pop straight into the toaster from frozen when the morning chaos hits. Game. Changer.
Ingredients for High Protein Breakfast Biscuits
Here’s everything you’ll need to make these protein-packed wonders – I’ve tested every variation, so trust me on these measurements:
- 1 cup cottage cheese (full-fat gives the richest flavor, but low-fat works too – just avoid fat-free or it gets rubbery)
- 1 large egg, beaten (room temp blends better – I leave mine out while gathering other ingredients)
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- 1 teaspoon baking powder (make sure it’s fresh – test it in hot water if unsure)
- ½ teaspoon salt (I use fine sea salt)
- ½ cup shredded cheddar cheese, packed (sharp cheddar gives the best flavor punch)
- ¼ cup diced cooked turkey (or turkey ham – leftovers work great here)
- 2 tablespoons chopped chives (green onions work in a pinch)
- 1 tablespoon butter or olive oil (for the skillet – butter gives better browning)
See? Nothing fancy – just simple ingredients that transform into something magical. Now let’s get mixing!
How to Make High Protein Breakfast Biscuits
Okay, let’s get to the fun part – turning these simple ingredients into golden, protein-packed biscuits! I promise it’s easier than you think, but I’ve got a few tricks to share that make all the difference.
Mixing the Dough
First, grab your biggest mixing bowl (trust me, you’ll want the space) and plop in that cottage cheese and beaten egg. Give them a good stir – I use a fork to really break up the cottage cheese curds. Now here’s the key: don’t overmix when you add the dry stuff! Dump in the flour, baking powder, and salt all at once, then gently fold everything together with a rubber spatula. A few flour streaks are totally fine – we’re making biscuits, not cake! When it just starts coming together, fold in the cheddar, turkey, and chives. The dough will be sticky – that’s exactly how we want it!
Cooking to Perfection
While the dough rests for 5 minutes (this lets the flour hydrate), heat your skillet over medium heat. Add the butter and swirl it around – you’ll know it’s ready when it stops foaming. Scoop out ¼ cup portions of dough (I use an ice cream scoop for even sizes) and gently pat them into thick rounds – about 1-inch tall works best. Drop them into the skillet and resist the urge to peek! After 3-4 minutes, when the bottoms are deep golden brown (lift one carefully to check), flip them. Cook another 3 minutes until the other side matches and the centers are cooked through – they should feel springy when pressed. That’s it – breakfast magic in under 15 minutes!
Tips for the Best High Protein Breakfast Biscuits
After making these dozens of times (okay, maybe hundreds), here are my can’t-live-without tips:
- Handle with care: Overmixing makes tough biscuits – fold just until combined
- Skillet matters: Cast iron gives the best crust, but nonstick works great too
- Size it right: Keep biscuits thick (1-inch) – thin ones dry out faster
- Cheese swap: Out of cheddar? Try pepper jack for a spicy kick!
Oh! And always let them cool slightly before eating – that melty cheese is sneaky hot!
Variations for Your High Protein Breakfast Biscuits
The beauty of these biscuits? You can tweak them endlessly based on what’s in your fridge! Here are my favorite twists:
- Bacon bliss: Swap turkey for crispy bacon bits (because everything’s better with bacon)
- Veggie boost: Fold in sautéed spinach or diced bell peppers instead of chives
- Southwest style: Use pepper jack cheese and add a pinch of cumin + chili powder
- Greek vibes: Try feta cheese and chopped kalamata olives (skip the turkey)
See? One recipe, endless breakfast possibilities!
Serving and Storing High Protein Breakfast Biscuits
These biscuits shine brightest warm – I love splitting them open and topping with smashed avocado or a fried egg for extra protein. Can’t eat them all at once? No problem! Store cooled biscuits in an airtight container for up to 3 days. To reheat, 30 seconds in the toaster brings back that perfect texture – or crisp them up in a dry skillet for 1-2 minutes per side. They also freeze beautifully for up to a month – just wrap individually in foil and pop straight into the toaster from frozen when hunger strikes!
High Protein Breakfast Biscuits FAQs
I get asked these questions all the time about my favorite savory biscuits – here’s the scoop:
Can I freeze these biscuits?
Absolutely! Freeze them individually wrapped in foil, then toast straight from frozen – they’ll taste just-made. My freezer always has a stash for emergencies.
Is Greek yogurt a good substitute for cottage cheese?
I’ve tried it – Greek yogurt works in a pinch, but the texture changes. Cottage cheese gives that signature tenderness. If you must swap, use thick Greek yogurt and reduce other liquids slightly.
Can I make these without turkey or meat?
Totally! Skip the turkey or toss in extra veggies instead. Diced mushrooms or zucchini work wonders – just sauté them first to remove excess moisture.
Why are my biscuits dense?
Overmixing is usually the culprit! Gently fold the dough until just combined – those flour streaks are your friends. Also check your baking powder’s freshness.
Can I bake these instead of skillet-cooking?
Yes! At 375°F for 15-18 minutes on a parchment-lined sheet. But honestly? The skillet gives that perfect golden crust I can’t resist.
Nutritional Information
Just so you know what you’re getting into with these tasty little protein bombs! (Values are per biscuit and may vary slightly based on your exact ingredients):
- 240 calories
- 20g protein (hello, muscle fuel!)
- 10g fat (mostly from that glorious cheese)
- 20g carbs
- 450mg sodium
Remember – nutritional values are estimates and can change based on brands or tweaks you make. But hey, when something tastes this good AND keeps you full till lunch? That’s what I call a breakfast win.
Share Your High Protein Breakfast Biscuits
I’d love to see your biscuit creations! Tag me @[YourHandle] or leave a comment – did you try any fun twists? Your feedback makes these recipes even better!
Print
20g Protein Breakfast Biscuits That Keep You Full for Hours
- Total Time: 22 minutes
- Yield: 4 biscuits 1x
- Diet: Low Lactose
Description
High-protein turkey cottage cheese breakfast biscuits are a savory and healthy way to start your day. Packed with protein and flavor, these biscuits are perfect for meal prep or a quick breakfast.
Ingredients
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup diced cooked turkey (or turkey ham)
- 2 tablespoons chopped chives or green onions
- 1 tablespoon butter or olive oil (for skillet)
Instructions
- In a mixing bowl, combine cottage cheese and egg until well mixed.
- Add flour, baking powder, and salt; stir until a soft dough forms.
- Fold in cheddar cheese, diced turkey, and chives.
- Divide dough into equal portions and shape into thick biscuit rounds.
- Heat butter or oil in a skillet over medium heat.
- Cook biscuits for 3–4 minutes per side until golden brown and cooked through.
- Remove from skillet and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a toaster or skillet for best texture.
- Substitute turkey with ham or bacon if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg