Cheddar Protein Biscuits
Oh, biscuits. My love for them runs deep—fluffy, cheesy, savory goodness wrapped up in the perfect little package. But let’s be real: Traditional flaky, buttery biscuits don’t always love us back (sigh). That’s why I’m obsessed with these healthier, protein-packed copycats…they’re a game-changer! They deliver that carb satisfaction along with a dose of protein in every delicious bite. (You can even make a gluten-free version, too! See recipe notes below for details.)
Why you’ll love this recipe:
- Healthier take on a classic: Packed with protein and lightened up, these biscuits are a satisfying option you can feel good about.
- Quick and easy prep: Minimal ingredients and a handy scooping hack make these a breeze to make.
- Totally versatile: Enjoy them for breakfast, lunch, dinner, or as a snack—plus, they’re endlessly customizable with your favorite add-ins.
- Delish flavor and carby texture: Soft, cheesy, and satisfying—these biscuits are pure comfort food!
I’ll admit, perfecting this recipe was self-serving. I was craving a biscuit that checked all the boxes: carby texture, cheesy flavor, and made with nutritious ingredients. After several rounds of tweaking, tasting, and tinkering, I landed on a winning formula that I couldn’t wait to share. And when I debuted them at a family gathering, the tray disappeared immediately. (Which is a bummer, because they freeze well and I was counting on leftovers!)
And these biscuits are so versatile! I like to grab one on my way out the door for a quick, nutritious breakfast. Sometimes I pair them with a salad for lunch, or sometimes I’ll serve them as a fun, extra side at dinner—they fit right in anywhere.
Now, here’s a little heads-up: the dough is super-sticky, so shaping them with your hands will not work. No worries, though—I’ve got a trick to make your prep seamless. Lightly mist a ⅓ measuring cup with nonstick oil spray, scoop the batter, and place each onto a parchment-lined baking sheet. Just make sure to keep the scoops separated so they don’t stick.
For an extra pop of cheesy goodness, sprinkle shredded cheddar over the tops and press gently to flatten them just a bit. Then, pop them in the oven! Your kitchen will smell incredible, and when they’re done, you’ll enjoy a mouthwatering bite of biscuit bliss.
You can store leftovers in the fridge and simply reheat them in the microwave when you’re ready to eat. They also freeze beautifully—just thaw them in the fridge overnight or defrost and heat directly from the freezer in the microwave.
I hope you love them as much as we do!
Prefer a sweeter biscuit? Try my Blueberry Protein Breakfast Pastries!
Cheddar Protein Biscuits
Ingredients
- 2 large eggs
- 1 cup nonfat Greek yogurt
- 1 ¼ cups whole wheat-white flour*
- ¼ cup unflavored protein powder**
- ½ tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup finely chopped fresh spinach
- ¾ cup shredded sharp cheddar cheese, divided
- Optional: ¼ to ½ cup chopped red bell pepper
- Optional: 2 pre-cooked poultry sausage links, finely diced
- Optional minced fresh herbs, like chives, basil, dill, rosemary, etc.
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk the eggs and blend in the Greek yogurt until smooth. (This will take a bit, but it will all blend together)
- In a separate bowl combine the dry ingredients by whisking together the flour, protein powder, baking powder, salt, garlic powder, and onion powder. Gradually add the dry ingredients to the wet mixture. Stir until fully incorporated—no streaks of flour should remain. The dough will be very sticky, and that’s totally normal! Fold in the spinach, ½ cup cheddar cheese, and any optional add-ins (red bell pepper and/or diced sausage).
- Shape the biscuits by misting a ⅓ cup measuring cup with nonstick spray and use it to scoop and portion out the dough on the lined baking sheet. You will have 9 fluffy biscuits, each should look like an oversized meatball. Note: If you have extra dough, divide it evenly among your biscuits to make them larger. The more mix-ins you add, the larger your batter volume will become. Sprinkle the remaining shredded cheddar over the tops and press gently to slightly flatten each.
- Bake in the oven for 20 minutes, or until the tops and bottoms are golden brown.
Notes
Store in an airtight container in the fridge for up to 4 days. Or you can freeze in a sealed bag or container for up to 3 months. Reheat in the oven or microwave for a quick breakfast or snack! Gluten-free flour:
This recipe can be made gluten-free by swapping in a 1:1 gluten-free flour. I recommend a brand like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Note the texture may be slightly different (a bit more crumbly or dense) than with standard flour. And take care not to overmix; doing so can make the dough gummy or tough.
Flavor Variations:
• Try swapping the cheese with Parmesan, Monterey jack, or pepper jack for a flavor twist. • Vary the veggies by swapping in finely chopped kale or broccoli florets, grated zucchini (squeezed dry), or diced sun-dried tomatoes. • Switch up the protein with chopped turkey bacon, ham, or plant-based sausage. If you incorporated sausage (or a similar protein) into your biscuits, calories increase to ~170 calories per biscuit.
Hi, Joy. Would almond flour work as a substitute for this recipe? Would any adjustments need to be made for it to work?
Hi DeeAnn! I haven’t tried it with almond flour yet, but I plan to experiment soon and will let you know for sure. I think it’ll work, though the texture might be a bit different, and you may need to lower the oven temperature slightly. Stay tuned!
How do I get notification of any updates to this recipe? Specifically when you try with almond flour? Thank you!
Hi Anne, we’re going to be testing this recipe with almond flour within the next week or so, and will hopefully have some more information for you soon! Stay tuned and thanks for your questions!
—Donna
Hi Anne! Joy has tested this recipe using almond flour, and found that it works well without any adjustments. We hope this helps, happy cooking!
-Alison
What can I use instead of protein powder. Thanks
Hi Jackie! You can simply add an extra 1/4 of flour to the dry mix — it’ll serve as a perfect replacement for the 1/4 cup protein powder, and each biscuit will still be filled with protein, thanks to the Greek Yogurt and eggs. Hope you love these biscuits!!
Could you use regular. whole wheat flour?
Sure can! You can also skip the protein powder and replace it with an extra 1/4 cup flour. The biscuits will still be rich in protein!
Wondering how many weight watcher points a biscuit counts as
Hi Nettie! I don’t calculate the WW points myself, but I’ve heard it’s relatively easy for you to do using their online calculator. You simply enter the relevant nutrition numbers provided at the end of this recipe card. Hope this info helps — let us know if you have any trouble and need assistance!
Is there any recipes that have less sodium?
Hi Janice, thanks for your question. Yes, Joy has many recipes with less sodium! Also, if there’s a certain recipe you’d like to make, you can always cut the added salt by halving it or swapping it for a salt substitute like Dash. We hope this helps, thanks again for being a part of our community! 🙂
-Alison
Looks delicious. Did you try this recipe with almond flour? Thank you.
Hi Lizet, thanks so much for your question! Yes, Joy has tested this recipe using almond flour and found that it works well. The biscuits might not rise quite as high as they would using whole wheat-white flour, but they will still have a good texture and taste just as delicious!
-Alison
Would corn flour (not corn meal) work for a protein powder replacement? I like the idea of adding a hint of corn flavor to this, but unsure if it would work due to the lack of protein.
Hi Olushola, Joy hasn’t tested this recipe with corn flour, but based on our research, we’re not sure it would seamlessly work. Joy is worried the corn flour may cause the biscuits to become too dense and crumbly. Instead you can skip the protein powder and add an extra ¼ cup flour…and then for a corny addition, mix in ¼ cup of corn kernels (frozen and thawed, canned, or freshly cooked). Just be sure to pat the corn dry before tossing it into the batter. If you decide to give the corn flour (or the corn kernels) a shot, please let us know how it turns out!
—Donna
Do you have a favorite unflavored protein powder?
Hi Lisa, the list below features brands of unflavored protein powders that have been third-party tested and approved (they are all under the limit for heavy metals, such as arsenic, lead and cadmium):
• Isopure® Zero Carb Protein
• Nutricost® Grass-Fed Whey Protein Isolate
• Now Sports® Pea Protein
• Nutiva Hemp Protein Powder
• Levels Whey Protein
Hope this info is helpful and thanks for your interest in Joy’s recipe!
—Donna
These look amazing. Recommendations on plain protein powder? Thanks!!
Hi Alice, here’s a list of brands of unflavored protein powders. These have been third-party tested and approved (they are all under the limit for heavy metals, such as arsenic, lead and cadmium):
• Isopure® Zero Carb Protein
• Nutricost® Grass-Fed Whey Protein Isolate
• Now Sports® Pea Protein
• Nutiva Hemp Protein Powder
• Levels Whey Protein
Hope this information helps and that you enjoy the recipe!
—Donna
I’m trying more vegetarian recipes. Would Morningstar Farm sausage links work as well as a reduced fat cheddar like Cabots. Your recipes are amazing.
Hi Jackie! Yes, the vegetarian sausage links and reduced fat Cabot cheese will work well. The cheese may not melt as seamlessly as full fat, but they’ll still be delish. Report back after you try them!
Wondering if you can replace flour for Bob’s Red Mill 1 to 1 Gluten Free Baking Flour?
Hi Christine! I haven’t tried that swap yet… but I imagine it will work well with the 1 to 1 GF baking flour. If you try it, please let me know how they turn out!
Yummy!!! Joy, these are delicious. I tried them first without the chicken sausage and they were really good! Tonight I added the chicken sausage and it brought them over-the-top! WIl be on rotation in my house!
So happy you enjoyed them, Morgan!
Can’t wait to make these! What protein powder is recommended?
Hi Dianne! You can use any unflavored protein powder — or you can skip the protein powder and simply add an extra 1/4 cup flour — the biscuits will still be filled with protein, thanks to the eggs and yogurt. In terms of the unflavored protein powder, here are a few that I recommend (they’ve each been third-party tested for heavy metals):
• Isopure® Zero Carb Protein
• Nutricost® Grass-Fed Whey Protein Isolate
• Now Sports® Pea Protein
• Nutiva Hemp Protein Powder
• Levels Whey Protein
Hoping you love and devour the biscuits!!
These biscuits are so delicious! I didn’t have protein powder, so I added extra flour (half almond, half Bob’s Red Mill Unbleached All-Purpose white flour). I also kept it simple, only adding spinach and chicken sausage. So yummy! Can’t wait to try different combos!
Hi Abby–so happy you’re enjoying these biscuits! I’m glad you realized you can easily make them without the protein powder… and they’re still filled with protein, thanks to the greek yogurt and eggs. Plus, your version has poultry sausage which adds even more! I’m excited to hear about your future combos!
I plan on making these and have a question, can one use a “muffin” pan instead of a plain baking sheet to scoop the mixture into before baking?
Joyce La Fontaine
Hi Joyce, this is a fun idea, but the one concern is they will stick to the compartments and be a little fussy to remove from the tin. If you want to give it a try, we have a few suggestions: Coat each muffin compartment thoroughly with nonstick oil spray (including the top edges) for easier removal. Or, you can try using parchment muffin liners, which may work better than paper, as these might stick to the dough. Also, scoop about ⅓ cup of dough into each well; aim to fill only about ¾ full—these rise a bit and overfilling will make them more difficult to remove when baked. Finally, give them some time (about 5-10 minutes) to cool before taking them out and use a butter knife to gently loosen around the sides. Hope this helps and let us know how it turns out if you decide to give it a shot!
—Donna
Thank you for taking the time to get back to me with these exellent preparation suggestions for this recipe. I am so grateful for receiving Joy’s food recipes and look forward to more from Joy.
Joyce La Fontaine
Delicious! I used 1/4c almond flour in place of the protein powder. The family could not stop eating these biscuits.
Hi Renee, we’re thrilled your family enjoyed the biscuits and so glad that you found a way to make them your own! Thanks for stopping by to let us know…we’re grateful for your feedback!
—Donna
I’ve been making these biscuits since the day you came on the Today Show. After my workout, I come home and grab a biscuit. My granddaughter, who is going to college, asked if I could make some for her, so she’s coming this weekend. I’m making two batches. Thank you so much, Joy!
Hi Celia! Thank you so much for your support and we love to hear that these are your post-workout protein-packed go-to. Plus, how great that your granddaughter loves them (and is visiting)! — Eliza (Team Joy)
What a fun, festive and customizable recipe! What more can anyone ask for?
Thank you so much Joy, I made it today for Thanksgiving tomorrow. I’m happy to serve a protein rich savory bread to my family.
Hi Usha! How wonderful — thank you! We love that you made it ahead for Thanksgiving! t’s festive, customizable, and truly a crowd-pleaser. Hope your family enjoys every last bite tomorrow… and Happy Thanksgiving!— Eliza (Team Joy)
I need to loose 10 LB By April. I love your recipes !My husband would love these. alohadebbie55
I’m here for you, Debbie! Happy cooking and eating….let’s go!! xx
Would this be a variation on sausage balls? Wondering if using raw breakfast sausage would it cook in the 20 minutes or need to be precooked? This would be wonderful to have in the freezer!
Hi Sheryl! It’s actually similar in spirit to sausage balls. If you want to add sausage, I recommend using pre-cooked sausage, like the poultry sausage listed in the recipe. Since the biscuits bake for about 20 minutes, raw breakfast sausage mixed into the dough may not cook through evenly—especially because the dough is thick and the biscuits are fairly large.
If you’d like to use raw breakfast sausage, the best approach is to cook it first, crumble it, and then fold it into the dough just like the diced sausage in the recipe. I realize that’s a pain, but it feels too risky to add it in raw.
And yes, these freeze beautifully! Once baked and cooled, store them in an airtight container or freezer bag. Reheat straight from the freezer in the microwave or warm them in the oven or toaster oven. They’re fantastic for quick breakfasts or snacks!!