Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the whole wheat flour, vital wheat gluten, baking powder, salt, and black pepper. If you're adding cheese, stir it in now.2 cups whole wheat flour, 1/4 cup vital wheat gluten, 2 tablespoons baking powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup finely shredded cheese (cheddar, Monterey Jack, etc.)
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.1/4 cup unsalted butter, cold and cubed
- Add the protein powder and Greek yogurt to the bowl. Stir gently to combine.2 scoops unflavored or vanilla protein powder (whey, casein, or plant-based), 1/2 cup plain Greek yogurt
- Pour in the almond milk (or your milk of choice). Stir just until the dough begins to come together. Be careful not to overmix, as this can lead to tough biscuits. The dough should be shaggy but hold together when pressed.1/2 cup unsweetened almond milk (or milk of choice)
- Gently turn the dough out onto a lightly floured surface. Pat the dough down to about 3/4-inch thickness. You can either cut out biscuits using a biscuit cutter (dip the cutter in flour before each cut) or simply cut the dough into squares with a knife or pizza cutter. For the flakiest layers, avoid twisting the biscuit cutter.
- Place the biscuits onto the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
Store cooled biscuits in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.