High Protein Biscuits: 15–17g Protein Each
I wanted a biscuit that wasn't just a vehicle for butter. Something that contributed to the day's protein rather than just filling space. This is the recipe I landed on after a few rounds of testing.
Fifteen biscuits per batch. Roughly 15–17g protein each. Good texture, not dry, mildly sweet from the cinnamon and honey. They work as a standalone snack, a breakfast base, or alongside eggs.
Ingredients
- • 3/4 cup einkorn flour
- • 1/4 cup coconut flour
- • 5 1/2 scoops whey protein powder (unflavored or vanilla)
- • 3 eggs
- • 1 1/4 cups Greek yogurt (full fat)
- • 2 tbsp melted butter
- • 1 tbsp baking powder
- • 1/2 tsp baking soda
- • 3/4 tsp salt
- • 1–2 tsp cinnamon
- • 1 tsp vanilla extract
- • 1 tbsp honey
- • Milk, as needed (add only to adjust consistency)
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment.
2. Combine all dry ingredients in a large bowl: einkorn flour, coconut flour, protein powder, baking powder, baking soda, salt, cinnamon. Whisk together.
3. In a separate bowl, mix wet ingredients: eggs, Greek yogurt, melted butter, vanilla, honey. Combine until smooth.
4. Add wet to dry and mix until a dough forms. Let the dough rest for a minute — the coconut flour continues absorbing moisture as it sits. If the dough is too stiff to work with, add milk a tablespoon at a time until it comes together. The dough should be thick and scoopable, not pourable.
5. Scoop or shape into 15 biscuits and place on the baking sheet. Flatten slightly — they won't spread much on their own.
6. Bake 18–22 minutes until set and lightly golden on the bottom. Don't overbake — pull them when a toothpick comes out clean.
7. Cool on a wire rack before eating. They firm up as they cool.
Notes
On the protein powder: Unflavored whey gives you the most control over flavor. Vanilla whey works well here and enhances the cinnamon. Avoid heavily sweetened powders — the honey and cinnamon handle sweetness.
On the flour blend: Einkorn is the base and gives structure and a slightly nutty, ancient-grain flavor. The coconut flour (kept at 1/4 cup) adds fiber and absorbs extra moisture — a little goes a long way. Don't increase the coconut flour without adding more liquid to compensate.
Meal prep: These keep well in the fridge for 4–5 days. Warm them briefly in the microwave or toaster oven. They also freeze well — pull one out the night before.
Macros (approximate per biscuit, based on 15 biscuits):
- • Protein: 15–17g
- • Varies based on the protein powder and yogurt brands used
— Dr. Scott