3 Ingredient Breakfast Biscuits
This post may contain affiliate links. See my disclosure policy.
My 3-ingredient breakfast biscuits are fluffy, savory, and a healthy way to start the day. Each biscuit packs in 10 grams of protein and is a blank canvas for various fillings.
High-protein, savory breakfast biscuits are my meal prep hack
I grew up eating cheese biscuits for weekend breakfasts, which inspired me to make a higher protein version that my partner and I could enjoy as part of our weekly meal prep.
The base needs just three ingredients: self-rising flour, milk, and shredded cheese. From there, you can add mix-ins like bacon bits, sausage, diced veggies, or even jalapenos (my favorite). Here’s why I keep making them:
- Ready in 20 minutes. There’s no resting time needed, so once it’s mixed, you just bake them up until golden and fluffy.
- Wholesome ingredients. Instead of relying on butter or heavy cream, I use dairy milk. They’ll have the same fluffy result without the extra saturated fat.
- High in protein. When made as is, each biscuit packs in about 10 grams of protein (with regular milk). Adding some diced deli meat or bacon amps it up even more.
- Versatile. I typically enjoy them as is, but my partner loves them as biscuit sandwiches filled with fried egg, bacon, and extra cheddar.
Key Ingredients & Mix-ins
Here’s what goes into breakfast biscuits, along with my kitchen notes. Full measurements are in the recipe card below.
- Self-rising flour. Provides structure and helps the biscuits rise, because they already have baking powder in the mixture.
- Milk. Adds moisture and binds the dough together. I like using Fairlife milk because it has double the protein of regular whole milk (each biscuit will have 12 grams of protein versus 10). Regular non-fat or whole milk is fine.
- Shredded cheese. I like using a mix of sharp cheddar and Mozzarella, but either one is fine. If you do all mozzarella, I recommend adding 1/2 teaspoon of salt for flavor.
From here, you can then add any mix-ins you like. Here’s what I’ve tested:
- Vegetables. Diced bell peppers, onions, green onions, and grape tomato halves.
- Antipasto. I love jalapenos, and my partner loves sliced black olives or sun-dried tomatoes.
- Protein. I usually add diced bacon, sausage, or chopped ham, but diced deli meat (chicken or turkey) is great.
- Seasonings. Italian seasoning, chives, or, if you like a spice hit, some red pepper flakes.
How to make breakfast biscuits
Step 1- Mix. In a large bowl, mix the flour, milk, and cheese until just combined. Fold through mix-ins of choice.
Step 2- Assemble. Drop 1/4 cup portions of the biscuit dough onto a lined sheet.
Step 3- Bake for 15-17 minutes, or until the edges are firm and the tops are golden brown.
Arman’s recipe tips
- Uneven biscuits = good. I’d compare these to drop biscuits. They aren’t supposed to look nice and uniform; rather, they’re supposed to be uneven on top.
- Don’t overmix. I found that stirring until everything was just combined yielded fluffier biscuits. Overmixing can cause the middle to develop a slightly gummy texture.
- Shred cheese by hand. I always recommend shredding cheese from a block rather than using pre-shredded cheese, because the latter contains anti-caking agents that prevent it from melting as well as it could.
How to store leftovers
Leftover biscuits are best stored in the fridge, covered, for up to 3 days. I recommend bringing them to room temperature before enjoying (an hour) or a quick zap in the microwave for 30 seconds.
You can freeze cooled biscuits in a Ziploc bag for up to two months. Thaw overnight in the fridge.
3 Ingredient Breakfast Biscuits
Ingredients
- 2 cups self-rising flour
- 1 cup milk * see notes
- 1 1/2 cups shredded cheese ** See notes
- 1/4 teaspoon salt optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the self-rising flour, milk, and shredded cheese to a large mixing bowl and stir until just combined- the batter will look shaggy and rough, which is exactly right. Fold through the mix-ins of choice.
- Using a 1/4-cup measure or a large ice cream scoop, drop mounds of batter onto the greased tray, forming rough domes. Space them evenly, as they’ll puff up and spread as they bake.
- Bake for 15-17 minutes until the tops are lightly golden and the edges look set. The centers should feel firm when lightly pressed- if they spring back, they’re done.
- Remove from the oven and enjoy immediately while still warm, or cool completely before storing.
Notes
Nutrition
More high-protein savory breakfasts
- Egg bites with cottage cheese– What I alternate these biscuits with in my meal prep. They are a Sunday tradition.
- Crustless quiche– All the flavor of a classic quiche without the pastry, and just as good cold from the fridge the next morning.
- Savory pancakes– Sweet potato and cheddar make these the most satisfying pancake I’ve made, from breakfast to dinner.
- Savory waffles– Crispy, cheesy, and the recipe that convinced me savory waffles belong in the breakfast rotation.
