Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
Start your day right with these crispy cheesy breakfast protein biscuits. After making these dozens of times, I’ve discovered the trick to getting them perfectly golden and fluffy every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Rice Bowl Recipe and Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta.
Why This Crispy Cheesy Protein Breakfast Biscuits: 8-Pack Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Packed with protein for a satisfying breakfast
- Easy to make and customize with your favorite add-ins
- Better than store-bought biscuits
What You'll Need for Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups almond flour
- 1/2 cup shredded cheddar cheese
- 1/4 cup ground flaxseed
- 1/4 cup collagen peptides
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (optional, for color)
- Optional: Everything bagel seasoning
- Optional: Sesame seeds
- Optional: Poppy seeds
📝 Ingredient Notes
- almond flour: Make sure to use superfine almond flour for the best texture.
- collagen peptides: You can substitute with protein powder if desired.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures quick and even mixing of dry ingredients → See on Amazon
- Biscuit cutter — Makes perfectly round biscuits every time → See on Amazon
How to Make Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a food processor, combine almond flour, shredded cheese, ground flaxseed, collagen peptides, baking powder, garlic powder, onion powder, paprika (if using), and salt. Pulse until well combined.
- Add wet ingredients: Add almond milk, eggs, and melted butter to the food processor. Pulse until the dough comes together.
- Form biscuits: Turn the dough out onto a lightly floured surface. Using a biscuit cutter, cut out 8 biscuits and place them on the prepared baking sheet. Brush the tops with melted butter and sprinkle with your choice of toppings.
- Bake: Bake for 12-15 minutes or until golden brown and crispy. Allow to cool for a few minutes before serving.
Cook's Tips for Perfect Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
- Tip: For extra crispy biscuits, brush the tops with an egg wash (1 egg beaten with 1 tbsp of water) before adding the toppings.
- Common mistake and fix: If your biscuits are turning out dense, you may be overworking the dough. Be sure to pulse the food processor just until the dough comes together.
- Tip: For a lighter biscuit, you can substitute some of the almond flour with coconut flour.
- Tip: To make these biscuits ahead, prepare the dough, cut out the biscuits, and freeze them on a baking sheet. Once frozen, transfer to an airtight container and store in the freezer. Bake from frozen, adding a few extra minutes to the baking time.
Storing & Reheating Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the dough ahead of time and store it in the fridge for up to 2 days.
Freezing Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a savory twist, add some chopped herbs like rosemary or thyme to the dough.
- Best substitution: You can substitute the almond milk with any other milk of your choice.
- Make-ahead: These biscuits are best enjoyed fresh, but you can make the dough ahead of time and store it in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your biscuits are sticking to the baking sheet, be sure to use parchment paper or grease the baking sheet well.
Want to level up this recipe?
Baking sheet — Ensures even baking and easy cleanup → Check price on Amazon
Crispy Cheesy Protein Breakfast Biscuits: 8-Pack
Ingredients
Main Ingredients
- 1 1/2 cups almond flour
- 1/2 cup shredded cheddar cheese
- 1/4 cup ground flaxseed
- 1/4 cup collagen peptides
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 tbsp melted butter
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (optional, for color)
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a food processor, combine almond flour, shredded cheese, ground flaxseed, collagen peptides, baking powder, garlic powder, onion powder, paprika (if using), and salt. Pulse until well combined.
- Add wet ingredients: Add almond milk, eggs, and melted butter to the food processor. Pulse until the dough comes together.
- Form biscuits: Turn the dough out onto a lightly floured surface. Using a biscuit cutter, cut out 8 biscuits and place them on the prepared baking sheet. Brush the tops with melted butter and sprinkle with your choice of toppings.
- Bake: Bake for 12-15 minutes or until golden brown and crispy. Allow to cool for a few minutes before serving.
Notes
- Chef tip: For a savory twist, add some chopped herbs like rosemary or thyme to the dough.
- Best substitution: You can substitute the almond milk with any other milk of your choice.
- Make-ahead: These biscuits are best enjoyed fresh, but you can make the dough ahead of time and store it in the fridge for up to 2 days.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your biscuits are sticking to the baking sheet, be sure to use parchment paper or grease the baking sheet well.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can make the dough ahead of time and store it in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 170
- Protein: 10g
- Fat: 12g
- Carbs: 4g
- Fiber: 2g
- Sugar: 1g
- Sodium: 250mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cheesy Protein Breakfast Biscuits: 8-Pack FAQs
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days. Or, you can freeze the cut biscuits and bake from frozen.
You may be overworking the dough. Be sure to pulse the food processor just until the dough comes together.
Yes, you can substitute some of the almond flour with coconut flour for a lighter biscuit. Keep in mind that coconut flour absorbs more liquid, so you may need to adjust the wet ingredients.
You can add chopped herbs like rosemary or thyme, or some grated vegetables like zucchini or spinach.
Yes, this recipe can be used to make dinner rolls. Simply adjust the baking time to 10-12 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Cheesy Protein Breakfast Biscuits: 8-Pack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
