Blueberry Protein Biscuits
Indulge in these scrumptious blueberry protein biscuits that are not only delightfully soft and fluffy but also packed with a nutritious punch! Made with wholesome oats and creamy Greek yogurt, these biscuits are perfect for a quick breakfast or a satisfying snack any time of day. Get ready to elevate your meal prep game with this tasty treat that will keep you energized and satisfied!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 lemons (just the zest)
- 1 tablespoon lemon juice (juice of ½ a lemon) (15 ml)
🥛Dairy & Eggs(3)
- 2 eggs
- 1 ¾ cup plain Greek yogurt (any fat percentage will work) (420 ml)
- ¼ cup milk (60 ml)
🫙Pantry Staples(6)
- 2 cups all purpose flour (250 g)
- 1.5 tablespoon baking powder (22.5 ml)
- 2 tablespoon honey (30 ml)
- ⅓ cup powdered sugar (66 g)
- 2 teaspoon vanilla extract (10 ml)
- ¼ cup vanilla protein powder (60 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1 cup fresh blueberries (240 ml)
- ⅓ cup ground flax seed (79.2 ml)
👨🍳 Instructions
- 1
Bake at 400F for 5 minutes.
- 2
Reduce to 350F and bake for 18-20 minutes.
💡 Pro Tips
- ✓Grate frozen butter directly into the dry ingredients rather than cutting in softened butter, keeping pea-sized pieces intact so steam pockets form as they melt during baking, creating flaky layers.techniquepea-sized (1/4 inch) pieces
- ✓Toss frozen blueberries in 1 tablespoon of flour before folding into the dough to prevent them from sinking and to absorb excess juice that would otherwise create gummy pockets from the added moisture and sugar content.ingredient1 tablespoon flour per cup
- ✓The initial 400°F blast for 5 minutes causes rapid steam expansion from the cold butter, forcing maximum oven spring before the structure sets, then dropping to 350°F finishes cooking the interior without burning the exterior.timing400°F for 5 min, then 350°F for 18-20 min
- ✓Whey protein isolate denatures and toughens with excessive mixing, so fold the protein powder in with no more than 8-10 strokes to avoid overdeveloping gluten-like bonds that create a rubbery crumb.technique8-10 folds
- ✓Chill the shaped biscuits for 15 minutes before baking so the fat resolidifies after handling, ensuring distinct butter layers survive the oven's initial heat spike instead of melting prematurely into the dough.timing15 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Blueberry Protein Biscuits
Indulge in these scrumptious blueberry protein biscuits that are not only delightfully soft and fluffy but also packed with a nutritious punch! Made with wholesome oats and creamy Greek yogurt, these biscuits are perfect for a quick breakfast or a satisfying snack any time of day. Get ready to elevate your meal prep game with this tasty treat that will keep you energized and satisfied!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 lemons (just the zest)
- 1 tablespoon lemon juice (juice of ½ a lemon) (15 ml)
🥛Dairy & Eggs(3)
- 2 eggs
- 1 ¾ cup plain Greek yogurt (any fat percentage will work) (420 ml)
- ¼ cup milk (60 ml)
🫙Pantry Staples(6)
- 2 cups all purpose flour (250 g)
- 1.5 tablespoon baking powder (22.5 ml)
- 2 tablespoon honey (30 ml)
- ⅓ cup powdered sugar (66 g)
- 2 teaspoon vanilla extract (10 ml)
- ¼ cup vanilla protein powder (60 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(2)
- 1 cup fresh blueberries (240 ml)
- ⅓ cup ground flax seed (79.2 ml)
👨🍳 Instructions
- 1
Bake at 400F for 5 minutes.
- 2
Reduce to 350F and bake for 18-20 minutes.
💡 Pro Tips
- ✓Grate frozen butter directly into the dry ingredients rather than cutting in softened butter, keeping pea-sized pieces intact so steam pockets form as they melt during baking, creating flaky layers.techniquepea-sized (1/4 inch) pieces
- ✓Toss frozen blueberries in 1 tablespoon of flour before folding into the dough to prevent them from sinking and to absorb excess juice that would otherwise create gummy pockets from the added moisture and sugar content.ingredient1 tablespoon flour per cup
- ✓The initial 400°F blast for 5 minutes causes rapid steam expansion from the cold butter, forcing maximum oven spring before the structure sets, then dropping to 350°F finishes cooking the interior without burning the exterior.timing400°F for 5 min, then 350°F for 18-20 min
- ✓Whey protein isolate denatures and toughens with excessive mixing, so fold the protein powder in with no more than 8-10 strokes to avoid overdeveloping gluten-like bonds that create a rubbery crumb.technique8-10 folds
- ✓Chill the shaped biscuits for 15 minutes before baking so the fat resolidifies after handling, ensuring distinct butter layers survive the oven's initial heat spike instead of melting prematurely into the dough.timing15 minutes