Protein Biscuits
These gluten free Protein Biscuits are the best savory make-ahead breakfast to have on the go! They are packed with homemade chicken sausage, cheese, and have 13g total protein per biscuit. They are soft, moist, and absolutely delicious. No protein powder needed!
Servings: 12 biscuits
Equipment
- mixing bowl
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb lean ground chicken or ground turkey
- 1 tsp salt divided
- 1 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups gluten free flour I like King Arthur Baking
- 1.5 tsp baking powder look for gluten free
- ½ tsp pepper
- 1 tsp dried rosemary
- 4 eggs
- ½ cup cottage cheese I like Good Culture 2% brand. If your cottage cheese is runny or thin, make sure to add 1-2 extra tbsp of gluten free flour to your batter.
- ½ cup shredded cheddar cheese
- ½ cup milk of choice I used almond milk
- 1 tsp apple cider vinegar
Egg wash
- 1 egg
- 1 tsp water
Instructions
- Preheat oven to 450.
- Heat the oil in a large skillet over medium high heat. Add the ground chicken, ½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp sage. Cook for 5-6 minutes, using a wooden spoon to break up the chicken, until cooked through. Drain any fat. Set aside.
- In a large mixing bowl, add the gluten free flour, baking powder, remaining ½ tsp salt, pepper, and rosemary. Mix to combine.
- To the same bowl, add the eggs, cottage cheese, shredded cheddar, milk of choice, and tsp apple cider vinegar. Stir well to combine.
- Add the cooked ground chicken and fold it in to combine.
- Spray a large baking sheet 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 them cool completely. Enjoy!
Notes
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.
Batter: If your batter is super runny, add 1-2 extra tbsp of gluten free flour to the mix. When you spoon the batter onto the pan, they should not look super runny.
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.
Storage: Store leftover protein biscuits 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!
Nutrition
Serving: 1biscuit | Calories: 174kcal | Carbohydrates: 12g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 370mg | Potassium: 255mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 1mg