14g Protein Biscuits: Freezer-Friendly Fuel for Busy Mornings

Let’s be real—mornings can be chaotic. I used to grab whatever was quickest (hello, cereal straight from the box), but then I’d crash by 10 AM. That’s when I started experimenting with these Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly! Now, I always have a stash ready to grab-and-go. They’re soft, slightly sweet, and packed with enough protein to keep me full until lunch. Plus, they freeze like a dream—just pop one in the microwave while I’m rushing out the door. Trust me, your future self will thank you for making a batch!

Why You’ll Love These Breakfast Protein Biscuits

Okay, let me gush for a second—these biscuits are total game-changers. I’ve made them every Sunday for months, and here’s why you’ll be obsessed too:

• 14g of protein per biscuit—no sad, hungry mid-morning stomach growls. The combo of protein powder and almond butter keeps you fueled like magic.
• Ready in 25 minutes flat, including bake time. Faster than waiting in line at a coffee shop!
• Freezer-friendly superheroes—I stash a dozen in my freezer and grab one whenever I’m running late (which is… often).
• Soft, not hockey pucks—so many protein snacks taste like cardboard, but these stay tender thanks to that almond butter hug.
• Kid-approved—my niece thinks they’re cookies. Shh.

Seriously, they’re the breakfast MVP you didn’t know you needed.

Ingredients for Breakfast Protein Biscuits

Alright, let’s talk ingredients! I’ve tweaked this list over dozens of batches to get the perfect balance of protein and texture. Here’s what you’ll need (and yes, substitutions totally work—I’ll explain as we go):

• 1 cup oat flour – Pack it lightly in your measuring cup, or make your own by blitzing oats in a blender (my lazy hack).
• 1/2 cup protein powder – Vanilla or unflavored whey works best, but I’ve used plant-based powders in a pinch. Just avoid the super-chalky ones.
• 1/4 cup almond butter – The runnier, the better for easy mixing! Peanut butter works too—just adds a stronger flavor.
• 1/4 cup honey or maple syrup – I use honey for that subtle floral note, but maple syrup makes it vegan-friendly.
• 1/4 cup unsweetened almond milk – Any milk works here. Start with this amount, but keep extra handy in case your dough’s too thick.
• 1 tsp baking powder – Fresh is key! Test yours by dropping some in water—if it fizzes, you’re golden.
• 1/2 tsp cinnamon – My secret warmth booster. Sometimes I add a pinch of nutmeg too.
• 1/4 tsp salt – Just enough to make all the flavors pop.

See? Nothing fancy—just pantry staples ready to become your new breakfast BFF.

How to Make Breakfast Protein Biscuits

Alright, let’s get baking! These protein biscuits couldn’t be simpler to make—just follow these easy steps and you’ll have a batch ready before your coffee finishes brewing.

Step 1: Mix Dry Ingredients

Grab a medium bowl (I use my trusty 3-quart mixing bowl) and whisk together all your dry ingredients—that’s the oat flour, protein powder, baking powder, cinnamon, and salt. Really get in there with that whisk to break up any protein powder clumps! This step ensures everything’s evenly distributed so you don’t get bites that are too salty or too cinnamon-y.

Step 2: Combine Wet Ingredients

Now for the fun part! Make a well in your dry ingredients and add the almond butter, honey, and almond milk. Here’s where you’ll need to be flexible—if your almond butter is super thick, you might need an extra splash of milk. The dough should come together into something that holds its shape when pressed but isn’t sticky. If it’s crumbly, add milk 1 tablespoon at a time. Too wet? Sprinkle in a bit more oat flour. This is the Goldilocks stage—we want it just right!

Step 3: Shape and Bake

Time to get hands-on! Scoop about 2 tablespoons of dough per biscuit (I use my #40 cookie scoop for consistency) onto your parchment-lined baking sheet. Gently flatten each mound to about 1/2-inch thick—these won’t spread much, so shape them how you want the final product to look. Bake at 350°F for 12-15 minutes until the edges turn that perfect golden brown. They’ll still feel soft when you take them out but firm up as they cool. Resist the urge to eat one straight from the oven (though I won’t judge if you do)!

Pro tip: If making multiple batches, let your baking sheet cool between uses—hot pans can make the next round spread too much. And don’t forget to set a timer! Nothing sadder than forgetting these golden beauties in the oven.

Tips for Perfect Breakfast Protein Biscuits

After making dozens (okay, maybe hundreds) of these protein biscuits, I’ve picked up some foolproof tricks to ensure yours come out perfect every time:

• Dough texture is everything—it should hold together when pinched but not stick to your fingers. If it crumbles, add milk teaspoon by teaspoon.
• Don’t overbake! They’ll continue firming up as they cool. Pull them when the edges turn golden—even if the centers seem soft.
• Flatten evenly—use damp fingers to gently press each biscuit to uniform thickness so they bake evenly.
• Cool completely before storing—this prevents condensation that could make them soggy.

Remember, practice makes perfect—and even the “ugly” batches still taste amazing!

Storage & Freezing Instructions

Here’s the best part—these protein biscuits are total freezer champs! Let them cool completely (I know, the waiting is hard), then store them in an airtight container. At room temp, they’ll stay fresh for about 5 days—if they last that long! For long-term storage, freeze them in a single layer on a baking sheet first (this prevents sticking), then transfer to a freezer bag or container. They’ll keep beautifully for up to 3 months. When you’re ready to eat, just microwave a frozen one for 20-30 seconds or let it thaw in your lunchbox. They taste just-baked every time!

Nutritional Information

Here’s the breakdown per biscuit (but remember—nutrition varies based on ingredients/brands): 180 calories, 14g protein (yes, really!), 20g carbs with 3g fiber, and just 6g fat. The 8g sugar comes mostly from natural honey, and they’ve got a solid 120mg sodium. Not bad for something that tastes this good, right? Always check your specific protein powder’s label too—some pack extra nutrients!

Frequently Asked Questions

I get tons of questions about these protein biscuits – here are the ones that pop up most often from fellow meal-prep lovers!

Can I make these vegan?
Absolutely! Just use plant-based protein powder (pea protein works great) and swap the honey for maple syrup. I’ve even used flax eggs instead of regular eggs when testing vegan versions – works like a charm.

What protein powder works best?
I prefer vanilla whey for its neutral sweetness, but unflavored works too. For plant-based options, look for ones that mix smoothly – the chalky ones can make your biscuits dry. My current favorite is a vanilla pea protein blend!

Help! My dough is too sticky/crumbly!
No stress – this happens! If sticky, add oat flour 1 tbsp at a time. If crumbly, add milk 1 tsp at a time until it holds together when squeezed. Different protein powders absorb differently, so adjust as needed.

Can I add mix-ins?
Oh yes! Chocolate chips, chopped nuts, or dried fruit are all delicious. Just keep additions under 1/4 cup total or the biscuits might not hold together well.

How do I know they’re done baking?
They’ll be soft when hot but should have golden edges and spring back lightly when touched. They firm up as they cool, so don’t overbake looking for crispness!

Serving Suggestions

These protein biscuits are delicious solo, but here’s how I love to serve them for maximum breakfast bliss: dunked in Greek yogurt with berries, crumbled over a smoothie bowl, or paired with scrambled eggs for that perfect sweet-savory combo. My toddler? He eats them like cookies with a glass of cold milk—whatever works!

Final Thoughts

There you have it—my go-to protein biscuit recipe that’s saved countless rushed mornings! Give them a try this weekend and let me know how yours turn out. Tag me on Instagram or leave a comment—I love seeing your kitchen creations almost as much as I love eating these warm from the oven! For more great recipes, check out Simply Recipes.

Print