High Protein Breakfast Biscuits (Gluten Free) - iFoodReal.com (original) (raw)

These High Protein Breakfast Biscuits are savory, fluffy and have a golden crust. Made with cottage cheese, gluten-free flours and eggs, these protein biscuits are perfect for breakfast sandwiches, post-workout snack or on their own for high protein breakfast.

Why You’ll Love These Breakfast Biscuits

We loved my protein breakfast biscuits so much, that I decided to make their gluten-free version. I didn’t want to make a suggestion for you to tweak them until I tested the recipe myself.

And let me tell you that these high protein biscuits did not disappoint! Made with almond and coconut flours, they are moist but hold their shape. They are also lower in carbs than the original version, which makes them high protein breakfast biscuits.

Ingredients for High Protein Breakfast Biscuits

• Cottage cheese: My go-to is 2% cottage cheese in majority of my cottage cheese recipes. You can use 1% or 4% without changes to the recipe.
• Eggs: To add more protein but most importantly to help bind everything together. Do not skip or replace because there is no gluten rich flour to hold these biscuits together.
• Bacon: I like to use thick cut nitrate free applewood smoked bacon like this one because it adds a lot of flavor. You can use regular bacon but then use 4 strips. And note that we incorporate the bacon grease into the dough as well.
• Bell pepper and onion: Veggies sauteed in bacon fat add another layer of flavor. Use any color onion or bell pepper you like.
• Green onion: I like to use green onion instead of the classic fresh chives because it is more widely available and cheaper. Use either!
• Parmesan cheese: Freshly grated from a big hunk of aged Parmigiano Reggiano will add the most flavor. I prefer it to cheddar because it is lower in fat but more pungent.
• Almond flour: The base of the dough is almond flour. I do not recommend to substitute it as it’s quite unique thanks to high healthy fats content.
• Coconut flour: Coconut flour acts as “a sponge”, binder, in this recipe to help absorb extra moisture. Please do not swap as it’s quite “thirsty” like no other flour.
• Spices: I thought dried thyme would go very well with bacon and Parmesan cheese combo. Dried sage is another great option, it’s just not a staple in my pantry. Plus salt and pepper.
• Baking powder: To make protein biscuits fluffy.

How to Make High Protein Breakfast Biscuits

1. Cook the bacon: In a non-stick skillet, cook bacon until crispy and transfer to a plate to cool off. Keep the bacon fat which is necessary to fry the veggies in.
2. Cook the veggies: Saute onion and bell pepper until nice and golden. Transfer to a large mixing bowl. Chop bacon and add it in there too.
3. Combine wet ingredients: Add eggs, cottage cheese, green onion, thyme, Parmesan, baking powder, salt and pepper. Mix well with spatula.
4. Add flours: Add almond flour and coconut flour, stir until thick dough forms.
5. Shape the biscuits: I used 1/3 cup measuring cup to shape each biscuit. I packed mixture in it just lightly, didn’t press and got about 11 biscuits. Place on a sheet pan lined with parchment paper, they also don’t spread much.
6. Bake and cool: Bake biscuits for about 20 minutes and until slightly golden. After you want the biscuits to cool down for about 10 minutes to hold their shape.

Tips for Best Results

• Don’t substitute the flours: Please follow the recipe and use almond and coconut flours. Oat flour will not work. For all-purpose flour or whole wheat flour, check this protein biscuits recipe.
• Best shaping technique: You want to scoop the dough with 1/3 cup measuring cup, pack in a bit and remove the excess. Afterwards, you could also shape them by hand to smooth out the cracks on a baking sheet.
• Use the bacon grease: Don’t discard it, leave all in the pan to fry the veggies. Because we use lower in fat Parmesan cheese, we need some fat for biscuits to be moist.
• Don’t over bake: All ovens bake differently. Biscuits might be not as golden brown as mine but as long as 20 minutes has passed and toothpick comes out clean, they are ready.

Variations

These high protein breakfast biscuits are flexible as long as you keep fat to veggie and seasonings ratio in place. Instead of bacon, onion and pepper, and Parmesan here are a few of swaps for you to try:

• 1 1/2 cups cheddar cheese, 1 cup chopped spinach, 1 cup ham and 1/2 cup chives
• 2 cups cooked ground Italian sausage, 1/2 cup feta cheese, 1 cup chopped spinach and 1/3 cup olives
• 1 1/2 cups broccoli and 1 1/2 cups cheddar cheese
• 1 diced jalapeno and 1 1/2 cups cheddar cheese

How to Store and Reheat

Store: Make sure to cool biscuits completely, then store in an airtight container in the refrigerator for up to 5 days.

Freeze: Store cooled breakfast biscuits in a Ziploc bag in the freezer for up to 3 months. Defrost on the counter for 2 hours or in the fridge overnight.

Reheat: I like to microwave a biscuit until warmed through, about 20-30 seconds. You can also reheat them in air fryer at 350 F for 5 minutes or in the oven at 375 F for 10 minutes.

More High Protein Breakfast Recipes

• Greek yogurt biscuits
• Cottage cheese bagels
• Kodiak sheet pan pancakes
• Zucchini cheddar cottage cheese scones
• Sausage pancake muffins

• ▢ 3 thick cut bacon strips, applewood smoked or other flavor preferred (see note)
• ▢ 1 medium onion, finely chopped
• ▢ 1/2 large red bell pepper, finely chopped
• ▢ 1 cup cottage cheese
• ▢ 3 large eggs
• ▢ 1/2 cup Parmesan cheese, grated plus more for topping
• ▢ 1/2 cup green onion, chopped
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon thyme, dried
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 3/4 cups almond flour
• ▢ 1/4 cup coconut flour

Cook ModePrevent your screen from going dark

• Preheat oven to 400 F. Line large baking sheet with parchment paper and set aside.
• Preheat skillet on medium-high heat and add bacon. Fry until crispy on both sides and transfer to a plate.
• To the skillet, add onion and bell pepper, fry until golden brown, stirring occasionally. Transfer to a large bowl.
• Chop bacon and add it to the bowl with veggies along with cottage cheese, eggs, Parmesan cheese, green onion, baking powder, thyme, salt and pepper; then whisk. Add almond flour and coconut flour, stir with spatula until thick dough forms.
• Using 1/3 cup measuring cup, scoop the dough, press it in lightly and place on a baking sheet, leaving some room in between. Biscuits do not spread much. Sprinkle each with a bit of Parmesan cheese.
• Bake for 20 minutes or until cooked through and slightly golden brown.
• Remove from the oven, let cool for 10 minutes and enjoy warm.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate in an airtight container for 5 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into a microwave.
• Reheat: I like to microwave a biscuit until warmed through, about 20-30 seconds. You can also reheat them in air fryer at 350 F for 5 minutes or in the oven at 375 F for 10 minutes.
• Bacon: I like to use thick cut nitrate free applewood smoked bacon like this one because it adds a lot of flavor. You can use regular bacon but then use 4 strips.

Serving: 1biscuit, Calories: 227kcal, Carbohydrates: 8g, Protein: 12g, Fat: 17g, Saturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 61mg, Sodium: 413mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!