High Protein Biscuits
Soft, golden, and nourishing, these high protein biscuits blend the comfort of traditional baking with the energy-boosting power of Greek yogurt, oats, and optional protein powder. A perfect balance of flavor and function for breakfast, snacks, or meal prep.
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 2 tablespoons ground flaxseed optional, for extra fiber
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain Greek yogurt unsweetened
- 1 egg
- 3 tablespoons olive oil or melted coconut oil
- 2 tablespoons honey or date syrup
- 2–4 tablespoons milk as needed to bring dough together
- 2 tablespoons plant-based protein powder optional, adjust flour if added
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, mix whole wheat flour, oats, flaxseed (if using), baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, egg, olive oil, and honey until smooth.
- Add the wet ingredients to the dry mixture and stir until just combined. Add milk one tablespoon at a time if the dough is too dry.
- Scoop the dough into balls (about 2 tablespoons each) and place them on the baking sheet. Lightly flatten the tops.
- Bake for 14–17 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Let cool for 5–10 minutes before serving warm.
Notes
For added protein, mix in a clean, unflavored or vanilla plant-based protein powder and adjust flour if needed. These biscuits can be enjoyed warm with nut butter, eggs, or fresh fruit. Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze up to 1 month.