Homemade Breakfast Protein Biscuits (Gluten Free)

Why You’ll Love These Protein Breakfast Biscuits

What could be better than sausage, cheese, and egg all baked into one protein-packed biscuit? These high protein biscuits are so easy to make, they are packed with flavor, and made with fresh ingredients. They are a great way to add a protein boost to your day! Alternate them with my cottage cheese protein bagels for easy meals on the go

You can use the homemade ground chicken sausage recipe below, or use store-bought ground sausage. Either way, this protein biscuit recipe is perfect for meal prep and easy to reheat for a low maintenance breakfast. Make sure to check out my original recipe for gluten free biscuits!

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Protein Biscuits Recipe Highlights

• Gluten free
• Macro-friendly
• Easy to make
• No added artificial preservatives
• 13 grams of protein per biscuit
• Made with healthy ingredients
• Excellent source of energy
• No protein powder needed
• Packed with savory flavors
• Flaky biscuits that ar buttery and moist
• One bowl recipe
• No biscuit cutter needed!

• Ground chicken: I like to use ground chicken because it is a great lean source of protein and there isn’t a ton of chicken fat left in the pan. You can also use ground turkey or lean ground pork for this recipe. The animal protein is up to you!
• Sage: Ground sage works best for the homemade chicken sausage.
• Garlic powder & onion powder
• Gluten Free Flour: I like King Arthur Baking Gluten Free 1:1 Measure for Measure flour. I have not tested these with coconut flour or almond flour unfortunately.
• Baking powder: Make sure to look for gluten free aluminum-free baking powder!
• Dried rosemary: Use 2 x the amount called for if you want to use fresh minced rosemary. You can also use rosemary extract if you have it.
• Eggs
• Cottage cheese: I promise you cannot taste the cottage cheese (or their texture) in these protein biscuits. However, if you want to use plain Greek yogurt instead, that should work!
• Shredded cheese: Any type will work, but cheddar cheese is my favorite.
• Almond milk: Make sure to use unsweetened almond milk. Any milk of choice will work here.
• Apple cider vinegar: This helps to create the “buttermilk” needed for these savory biscuits.
• Egg wash: An egg wash can help get these biscuits nice and crispy and golden brown on the outside. It’s simple to make – just combine one egg with a bit of water and mix.

Just a few simple steps and you can have hot, flaky biscuits on your table in no time!

Step 1

Preheat oven to 450. Heat the oil in a large skillet over medium heat. Add the ground chicken, ½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp sage.

Step 2

Cook for 5-6 minutes, using a wooden spoon to break up the chicken, until cooked through. Drain any fat. Set aside.

Step 3

In a large mixing bowl, add the dry ingredients: gluten free flour, baking powder, remaining ½ tsp salt, pepper, and rosemary. Mix to combine.

Step 4

To the same bowl, add the eggs, cottage cheese, shredded cheddar, milk of choice, and tsp apple cider vinegar.

Step 5

Stir well to combine.

Step 6

Add the cooked ground chicken.

Step 7

Fold it in gently to combine.

Step 8

Line a large baking sheet with parchment paper and spray with avocado oil. Drop the biscuits onto the baking sheet using a spoon. You should have 12 biscuits total.

Combine the egg + water to make the egg wash. Brush some of the egg wash over each of the biscuits.

Bake for 13-15 minutes until the edges are beginning to brown and they have puffed up a bit. Let the tender biscuits cool completely. Enjoy!

Tips & Tricks

• Do not overmix: Overmixing the biscuits can result in a more dense and less fluffy protein biscuit.
• Extra protein: If you want to add extra protein to these biscuits, feel free to add 1 scoop unflavored protein powder or collagen to the mixture.
• Cottage cheese: I used Good Culture brand, which is on the thicker side. If your cottage cheese is runny at all, the batter will be too thin. Make sure to add 1-2 extra tbsp of gluten free flour if your batter seems too thin.
• Sizing: This recipe makes 12 biscuits total. They should be about 3 inches wide and 1.5 inches tall after spooning them onto the baking sheet.
• Shape: Use your hands to form them into a biscuit shape if they appear too lumpy after spooning them onto the sheet. You can also use a round cookie cutter if you’d like.
• Storage: Store leftover protein biscuits in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
• Reheating: To reheat protein biscuits, simply pop them into the microwave for 30-60 seconds or into the airfryer at 360 for 2-3 minutes!

More Gluten Free High Protein Recipes

Gluten Free Protein Pancakes

Vegan Baked Protein Oats

Overnight Oats with Protein Powder

Banana Protein Muffins

Chocolate Protein Mug Cake