High-Protein Blueberry Biscuits

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The Recipe: High-Protein Blueberry Biscuits

  • Prep time: 15 minutes

  • Cook time: 18–22 minutes

  • Servings: 8 Biscuits

Ingredients

  • 2 cups All-purpose flour (or white whole wheat flour)

  • 2 scoops (~60g) Unflavored or Vanilla whey protein powder

  • 1 tbsp Baking powder

  • ½ tsp Salt

  • ¼ cup Cold unsalted butter, cubed

  • 1 cup Non-fat plain Greek yogurt

  • ¼ cup Milk of choice (if dough is too dry)

  • 1 cup Fresh blueberries

  • 1 tsp Lemon zest (optional)

Instructions

  1. Preheat & Prep: Heat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

  2. Mix Dry: In a large bowl, whisk together the flour, protein powder, baking powder, and salt.

  3. Cut the Butter: Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks remaining.

  4. Fold in Berries: Gently toss the blueberries and lemon zest into the dry mix so they are coated in flour (this prevents them from sinking/bleeding).

  5. Add Wet: Stir in the Greek yogurt. Use a spatula to fold until a shaggy dough forms. If it’s too crumbly, add milk one tablespoon at a time. Do not overmix.

  6. Shape: Turn dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Fold it in half once (for layers), then pat down again. Use a biscuit cutter or a glass to cut 8 circles.

  7. Bake: Place on the baking sheet and bake for 18–22 minutes or until the tops are golden brown.

Nutritional Info (Per Biscuit)

Estimates based on non-fat Greek yogurt and whey protein.

Calories Protein Carbs Fat Fiber
195 kcal 12g 24g 6g 2g

Tips for Success

  • Keep it Cold: The secret to flakiness is cold butter. When the cold fat hits the hot oven, it creates steam, which lifts the dough.

  • Don’t Overwork the Dough: If you knead it like bread, you’ll develop too much gluten, resulting in a “hockey puck” instead of a biscuit.

  • Protein Choice: Use a Whey-Casein blend if possible; 100% Whey can sometimes make baked goods a bit rubbery if overbaked.

Benefits

  • Satiety: With 12g of protein per biscuit, these keep you full much longer than a standard muffin.

  • Antioxidants: Blueberries provide a burst of Vitamin C and Vitamin K.

  • Lower Fat: Using Greek yogurt replaces a significant amount of the butter/heavy cream found in traditional recipes while adding probiotics and calcium.

Q&A

Q: Can I use frozen blueberries?

A: Yes! Don’t thaw them first, or they will turn your dough completely purple. Add them straight from the freezer.

Q: Can I make these vegan?

A: You can use a plant-based protein and vegan butter/yogurt, but be aware that plant proteins absorb more moisture, so you may need extra milk.

Q: How do I store these?

A: Keep them in an airtight container at room temperature for 2 days, or freeze them for up to 3 months. To reheat, use a toaster oven to bring back the crisp exterior.

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