Easy Protein Breakfast Biscuits (Print version)
Soft cheesy drop biscuits loaded with sausage, eggs, and cheddar. A 35-minute breakfast that delivers real protein and big flavor.
# Ingredients:
For the biscuit dough
01 -
2 cups (250 g) all-purpose flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon fine sea salt
04 -
1/2 teaspoon black pepper
05 -
4 tablespoons cold unsalted butter, cubed
06 -
3/4 cup (180 ml) whole milk
For the protein filling
07 -
8 oz (225 g) breakfast sausage, cooked and crumbled
08 -
3 large hard-boiled eggs, peeled and chopped
09 -
1 cup (115 g) sharp cheddar cheese, shredded
10 -
2 tablespoons chopped fresh chives (optional)
# Instructions:
01 -
Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles. Drain on a paper towel and let cool completely.
02 -
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
03 -
Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining.
04 -
Pour in the milk and stir with a fork just until a shaggy dough forms. A few dry streaks are fine. Do not overmix.
05 -
Gently fold in the cooled sausage, chopped eggs, shredded cheddar, and chives until evenly distributed throughout the dough.
06 -
Scoop heaping quarter-cup mounds onto a parchment-lined baking sheet. Bake at 425°F (220°C) for 18 to 20 minutes until the tops are deeply golden and the biscuits feel set when lightly pressed.
# Good to know:
01 -
Best served warm, but they keep well for several days.
02 -
For extra rise, place the shaped biscuits close together so they climb as they bake.