Homemade Breakfast Protein Biscuits (Gluten Free)

What Makes This Recipe Great

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! 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!

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, 1/2 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 1/2 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