Breakfast Protein Biscuits are the perfect way to start your day with a little extra fuel. These biscuits are fluffy and packed with protein, making them both satisfying and tasty. They have a nice balance of soft, buttery texture with a slight hint of savory flavor that pairs great with any morning meal.
I love making these biscuits on weekend mornings when I have a bit more time. They are easy to whip up, and the protein boost helps keep me full well into lunchtime. I like to add a little shredded cheese or chopped herbs right into the dough for a fun twist, but they’re just as good plain.
My favorite way to eat these biscuits is split open and topped with a fried egg, a slice of ham, or even just a little butter and honey. They’re great for busy mornings or lazy weekends, and everyone I’ve shared them with always asks for the recipe. They’re a simple, tasty fix that helps me feel ready for the day ahead.
Key Ingredients & Substitutions
Shredded Chicken: This is the main protein and gives the biscuits a hearty texture. Leftover roast chicken works well, or you can swap for shredded turkey or even cooked chickpeas for a vegetarian option.
Rolled Oats: Oats add structure and a little chew. If you don’t have rolled oats, quick oats can work but use slightly less to keep the right texture. Avoid instant oats as they’ll make the dough too mushy.
Cheddar Cheese: Adds gooey flavor and richness. Feel free to use any cheese you like, such as mozzarella, gouda, or even a spicy pepper jack for a twist.
Greek Yogurt: This keeps the biscuits moist and tender while adding some tang. If you don’t have Greek yogurt, sour cream or buttermilk are great substitutes.
How Do You Shape and Bake Protein Biscuits Without Them Falling Apart?
Since this dough is sticky and moist, forming the biscuits can feel tricky. Here’s how to get them perfect every time:
- Use a large spoon or your wet hands to scoop and shape them gently to avoid compressing the dough too much.
- Space them well on the baking sheet to allow even cooking and browning.
- Top with extra cheese or seeds before baking to help hold their shape and add flavor.
- Bake at the right temperature (375°F/190°C) so they cook through without drying out.
- Let them cool slightly before moving—this helps them firm up and reduces crumbling.
Equipment You’ll Need
- Baking sheet – perfect for spreading out the biscuits so they bake evenly and get nicely golden.
- Parchment paper or silicone baking mat – prevents sticking and makes clean-up easy.
- Mixing bowls – you’ll need a large one for the dry ingredients and a smaller one for whisking the wet ingredients.
- Whisk or fork – great for mixing eggs and yogurt smoothly without lumps.
- Spoon or spatula – handy for stirring the dough and shaping the biscuits without it sticking too much.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or crumbled cooked sausage for a different protein note that pairs well with the spices.
- Add herbs like chives, thyme, or rosemary for a fresh twist, especially if you skip parsley.
- Mix in diced cooked bell peppers or sun-dried tomatoes to add sweetness and color.
- Use pepper jack or mozzarella instead of cheddar for a milder or spicier cheese flavor.
How to Make Breakfast Protein Biscuits
Ingredients You’ll Need:
- 1 ½ cups cooked shredded chicken breast
- 1 cup rolled oats
- ½ cup shredded cheddar cheese (plus extra for topping)
- 2 large eggs
- ⅓ cup plain Greek yogurt
- 2 tbsp chopped fresh parsley or dried herbs
- 1 tsp baking powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 2 tbsp pumpkin seeds or sunflower seeds (for mix-in and topping)
- Optional: 2 tbsp dried cranberries or raisins (for a touch of sweetness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Overall, you’re looking at about 30-35 minutes from start to finish, making it a quick and satisfying breakfast option.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 375°F (190°C). Then line a baking sheet with parchment paper or a silicone baking mat. This helps keep the biscuits from sticking and makes cleanup simple.
2. Mix Dry Ingredients:
In a large bowl, toss together the cooked shredded chicken, rolled oats, shredded cheddar cheese, chopped parsley or herbs, baking powder, garlic powder, onion powder, salt, and black pepper. Mix these dry ingredients well so the flavors are evenly spread.
3. Combine Wet Ingredients:
In a separate smaller bowl, beat the eggs with the plain Greek yogurt until you have a smooth mix. This will bind all the ingredients together and add moisture to your biscuit dough.
4. Form the Dough:
Pour the wet egg and yogurt mixture into the dry chicken and oat mixture. Stir everything together until a sticky dough forms. If you like, fold in pumpkin seeds and dried cranberries now for some extra texture and flavor.
5. Shape and Top the Biscuits:
Using a spoon or your clean hands, form the dough into biscuit shapes about 2 to 2.5 inches wide. Place these spaced out on your prepared baking sheet. Add a little extra shredded cheddar cheese and a sprinkle of pumpkin seeds or herbs to the top of each biscuit to give them a tasty finish.
6. Bake the Biscuits:
Bake your biscuits in the oven for 20-25 minutes or until they’re golden brown and cooked all the way through. Keep an eye on them starting around 20 minutes to avoid over-browning.
7. Cool and Enjoy:
Remove the biscuits from the oven and let them cool for a few minutes. This helps them set, making them easier to handle and enjoy. Eat warm, either on their own or split open with your favorite breakfast fillings like eggs, avocado, or bacon.
Can I Use Frozen Chicken for These Biscuits?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry before shredding to avoid extra moisture in the dough.
Can I Make the Biscuits Ahead of Time?
Absolutely! You can prepare the dough and shape the biscuits the night before, then cover and refrigerate them. Bake fresh in the morning or reheat leftovers gently in the oven or microwave.
How Should I Store Leftover Biscuits?
Store cooled biscuits in an airtight container in the fridge for up to 3 days. For longer storage, freeze them wrapped individually and thaw before reheating.
Can I Substitute Greek Yogurt with Something Else?
Yes! If you don’t have Greek yogurt, sour cream or buttermilk are great alternatives that will keep the biscuits moist and tender.