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High-Protein Breakfast Biscuits

These tender and savory high-protein breakfast biscuits are designed to support gut health and reduce inflammation, making them perfect for grab-and-go breakfasts or cozy weekend bakes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups rolled oats, lightly pulsed into a coarse flour Measure by weight for best results.
  • 0.5 cup oat flour or almond flour for extra protein
  • 2 teaspoons baking powder Fresh baking powder is essential for rise.
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground turmeric Reduces inflammation.
  • 0.25 teaspoon black pepper Enhances the absorption of turmeric.
  • 2 tablespoons ground flaxseed Adds omega-3s and fiber.
  • 0.25 cup grated Parmesan or nutritional yeast for dairy-free
  • 2 large eggs, room temperature Helps with even rise.
  • 0.5 cup plain Greek yogurt (or dairy-free yogurt)
  • 0.25 cup extra-virgin olive oil Anti-inflammatory fat.
  • 0.25 cup unsweetened milk (dairy or plant)
  • 0.5 cup finely diced bell pepper, onion, or cooked greens (optional) For added nutrients.
  • Fresh herbs, like chives or parsley, chopped optional For added flavor.

Method
 

Preparation
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Pulse the rolled oats in a food processor to a coarse flour if not using oat flour.
  3. Combine oat flour, baking powder, salt, turmeric, pepper, flaxseed, and Parmesan in a bowl.
  4. In a separate bowl, whisk eggs, Greek yogurt, olive oil, and milk until smooth.
  5. Pour wet ingredients into dry and fold gently until a soft dough forms.
  6. Add diced veggies or herbs if using.
Baking
  1. Use a 1/3 cup scoop to drop dough onto the prepared baking sheet, leaving space for rise.
  2. Lightly flatten the tops.
  3. Bake for 16 to 18 minutes, or until golden and a toothpick comes out clean.
  4. Cool on a rack for 5 minutes before serving.

Notes

Cool completely, then store in an airtight container in the fridge for up to 4 days. Freeze layers with parchment for up to 3 months.