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High Protein Biscuit Recipe

High Protein Biscuit Recipe

Whip up these delightful High Protein Biscuit Recipe in under 30 minutes, offering a guilt-free indulgence that’s both simple to prepare and incredibly satisfying. Their fluffy interior and slightly crisp exterior provide the perfect base for your favorite savory or sweet toppings, making them a versatile addition to any meal. This recipe is designed for busy home cooks seeking healthy and hearty choices.
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Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup whole wheat flour
  • 0.5 cup protein powder whey or plant-based, unflavored or vanilla
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup cold unsalted butter cut into ½-inch cubes
  • 0.75 cup cold buttermilk plus more if needed

Equipment

  • Large mixing bowl
  • Baking Sheet
  • Parchment paper
  • Pastry blender
  • Two Forks
  • Fingertips
  • Spatula
  • Biscuit cutter
  • Sharp Knife

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. This step ensures your biscuits bake evenly and don't stick.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly.
    1.5 cups all-purpose flour, 1 cup whole wheat flour, 0.5 cup protein powder, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
  3. Add the cold, cubed unsalted 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 cup cold unsalted butter
  4. Pour in ¾ cup of cold buttermilk. Gently stir with a fork or spatula until just combined. Be careful not to overmix; the dough should be shaggy and slightly sticky. If the dough seems too dry, add a little more buttermilk, one tablespoon at a time, until it comes together.
    0.75 cup cold buttermilk
  5. Lightly flour your work surface. Turn the dough out onto the floured surface. Pat the dough into a rectangle about ¾-inch thick. Fold the dough in half, then gently pat it down again to about ¾-inch thickness. Repeat this folding process 2-3 more times. This creates layers for flaky biscuits.
  6. Use a biscuit cutter (about 2-inches in diameter) or a sharp knife to cut out the biscuits. Dip the cutter in flour before each cut to prevent sticking. For the flakiest results, press the cutter straight down without twisting. Gather and gently re-pat any scraps to cut out additional biscuits.
  7. Place the biscuits onto the prepared baking sheet, ensuring they are touching each other for a softer side or spaced slightly apart for crispier edges.
  8. Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through.
  9. Remove from the oven and serve immediately. They are best enjoyed warm!

Notes

To store your delicious High Protein Biscuit Recipe, allow them to cool completely before placing them in an airtight container. They will stay fresh at room temperature for up to 2 days. For longer storage, you can refrigerate them in an airtight container for up to 5 days. To reheat, place individual biscuits on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and slightly crisped. You can also reheat them in a toaster oven or microwave, though the texture may be slightly softer. For freezing, wrap cooled, plain biscuits tightly in plastic wrap and then place them in a freezer-safe bag or container. They will retain their quality for up to 2-3 months. Thaw overnight in the refrigerator and then reheat as described above.