Name: Fluffy High Protein Egg Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: All-purpose flour (you can swap part with whole wheat); Baking powder; Baking soda; Fine sea salt; Cold unsalted butter (or very cold coconut oil as a swap); Plain Greek yogurt (2% or whole milk for best texture); Large eggs; Milk (dairy or unsweetened almond milk); Honey or maple syrup (optional, for a hint of sweetness); Black pepper, shredded cheese, or chives (optional add-ins)

If you love soft, warm biscuits but want more staying power from your breakfast, these Fluffy High Protein Egg Biscuits hit the sweet spot. They’re tender, lightly golden, and packed with eggs and Greek yogurt for a filling boost. You can split them and stuff them with eggs and cheese, or enjoy them plain with a little butter and honey.

They’re also easy enough for weekdays and special enough for a brunch spread. One batch makes a great meal prep option, and they reheat beautifully.

What Makes This Recipe So Good

Protein-packed without dryness: Greek yogurt and eggs add protein while keeping the biscuits moist and fluffy.
Simple ingredients: Everything is pantry-friendly, with no complicated steps or specialty equipment.
Versatile: Great on their own, with savory add-ins, or as a base for breakfast sandwiches.
Light texture: A balanced mix of flour and leaveners ensures lift without a tough crumb.
Meal-prep friendly: They store well and reheat in a few minutes for an easy, nutritious breakfast.

Close-up detail of high protein egg biscuits

Shopping List

All-purpose flour (you can swap part with whole wheat)
Baking powder
Baking soda
Fine sea salt
Cold unsalted butter (or very cold coconut oil as a swap)
Plain Greek yogurt (2% or whole milk for best texture)
Large eggs
Milk (dairy or unsweetened almond milk)
Honey or maple syrup (optional, for a hint of sweetness)
Black pepper, shredded cheese, or chives (optional add-ins)

How To Make High Protein Egg Biscuits

Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Chill your mixing bowl in the fridge for a few minutes to keep everything cold.
Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
Cut in the fat: Grate 6 tablespoons cold unsalted butter on the large holes of a box grater, or cut into small cubes. Toss into the flour until pea-sized bits form. Keep the mixture cold; visible butter flecks help create steam and lift.
Whisk the wet ingredients: In a separate bowl, whisk 2 large eggs, 3/4 cup plain Greek yogurt, and 2 tablespoons milk.
Add 1 teaspoon honey if you like a subtle sweetness.
Combine gently: Pour the wet mixture into the flour-butter mix. Use a spatula to fold just until it comes together. The dough should be slightly sticky but hold a soft mound.
If too dry, add 1-2 teaspoons milk. If too sticky, dust with a touch of flour.
Optional add-ins: Fold in 1/2 cup shredded sharp cheddar, 1 tablespoon chopped chives, and a pinch of black pepper for a savory twist. Don’t overmix.
Turn out and fold: Lightly flour your counter.
Pat the dough into a rectangle about 3/4-inch thick. Fold it in thirds like a letter, turn, and gently pat out again. Repeat 2 more times. These quick folds build layers that help the biscuits rise tall.
Cut: Pat to 1-inch thickness.
Use a 2.5- to 3-inch round cutter and press straight down without twisting. Re-form scraps gently and cut again. You should get 8–10 biscuits.
Bake: Place biscuits on the prepared sheet, edges just touching to help them rise upward.
Brush tops with a little milk or beaten egg for shine. Bake 12–15 minutes, until puffed and golden on top and bottom.
Rest and serve: Cool on a rack for 5 minutes. Serve warm with butter, a drizzle of honey, or a slice of sharp cheese.
For breakfast sandwiches, split and stuff with a fluffy scrambled egg.

Cooking process of high protein egg biscuits

Keeping It Fresh

Let biscuits cool completely before storing. Keep in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze them in a zip-top bag for up to 2 months.

Reheat in a 325°F (165°C) oven for 8–10 minutes from room temp, or 12–15 minutes from frozen. A quick oven reheat restores the flaky, tender texture better than the microwave.

Why This is Good for You

Typical biscuits lean heavy on refined flour and butter. This version adds Greek yogurt and eggs, which bring high-quality protein and a bit of extra moisture, so you feel full longer. Protein helps with satiety, muscle repair, and steady energy, especially in the morning.

If you choose 2% or whole-milk yogurt, you also get some calcium and helpful fats. You can swap part of the flour with whole wheat for extra fiber without losing the fluffy texture.

5–3 inch round cutter high protein egg biscuits

Common Mistakes to Avoid

Letting ingredients get warm: Warm butter melts into the flour instead of creating steamy pockets. Keep everything cold, and move quickly.
Overmixing the dough: Too much stirring develops gluten and leads to tough biscuits.
Fold gently until just combined.
Twisting the cutter: Twisting seals edges and prevents a tall rise. Press straight down and lift cleanly.
Skipping the folds: Those quick folds create layers and height. Don’t skip them.
Overbaking: Dry biscuits lose their tenderness.
Pull them when they’re golden and set; the bottoms should be lightly browned.

Alternatives

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add an extra tablespoon of milk if the dough seems dry.
Higher protein: Replace 1/4 cup flour with unflavored whey or pea protein. Add a tablespoon more Greek yogurt to keep moisture balanced.
Dairy-free: Use solid refined coconut oil instead of butter and a thick dairy-free yogurt (coconut or almond).
Choose unsweetened to keep flavors balanced.
Whole grain: Swap up to 50% of the flour with white whole wheat. Add 1–2 teaspoons extra milk if needed.
Savory add-ins: Stir in cooked crumbled turkey sausage, scallions, jalapeños, or pepper jack. Keep total add-ins to about 3/4 cup.
Sweet version: Add 1–2 tablespoons sugar, 1 teaspoon vanilla, and fold in berries.
Great with a dollop of yogurt on top.

FAQ

Can I make the dough ahead of time?

Yes. Mix and cut the biscuits, then freeze them unbaked on a tray. Transfer to a freezer bag once solid. Bake from frozen at 425°F, adding 2–4 extra minutes. They rise beautifully.

Do I have to use Greek yogurt?

Greek yogurt works best because it’s thick and high in protein. Regular yogurt is thinner and may make the dough sticky, but you can strain it or reduce the milk slightly to compensate.

How do I prevent dry biscuits?

Measure flour accurately, keep the butter cold, and don’t overbake. If your dough seems crumbly, add milk 1 teaspoon at a time until it holds together softly.

Can I use self-rising flour?

Yes. If using self-rising flour, omit the baking powder and salt. Keep a small pinch of baking soda if you’re using Greek yogurt, since its acidity helps with lift and tenderness.

What size cutter should I use?

A 2.5- to 3-inch cutter is ideal. Smaller biscuits bake faster; larger ones may need another minute or two. Keep thickness around 1 inch for the best rise.

What’s the best way to reheat?

Use the oven or toaster oven at 325°F until warmed through for a crisp outside and soft inside. The microwave is faster but can make them chewy; wrap in a towel and heat briefly if needed.

Can I make them without a cutter?

Absolutely. Pat the dough into a rectangle and cut squares with a sharp knife. Or gently scoop mounds with a large spoon for drop biscuits; reduce the milk slightly if the dough is too loose.

Wrapping Up

These Fluffy High Protein Egg Biscuits bring the comfort of classic biscuits with a satisfying protein boost. They’re simple to make, endlessly adaptable, and perfect for busy mornings or a cozy weekend brunch.

Keep a batch in the freezer, and you’re never more than a few minutes away from a warm, wholesome breakfast. Once you try them, they’ll become a regular in your rotation.