Fluffy, cheesy and protein-packed, these Gluten-Free Cheddar Protein Biscuits have completely won me over. Inspired by my popular protein bagels recipe, I wanted to add something new to my protein-and-carbs morning rotation. The result? these easy gluten-free breakfast biscuits that are savory and satisfying.
Being in my 40s has made me much more aware of just how important it is to eat enough protein. I don’t want to sound like another wellness podcast but eating enough protein is key to recovery, energy, maintaining muscle and even weight loss – who knew!
So I’ve made it a priority to create more high-protein meals and snacks that keep me fueled throughout the day. These protein biscuits fit right into that plan. A delicious companion to your morning eggs or however you choose to enjoy them, with the bonus of adding an extra boost of protein to your day.
Ingredients you’ll need
These Gluten-Free Biscuits are made with almond flour, Greek yogurt, fresh herbs, and Parmesan for a savory bite that’s full of flavor and fuel.
- Almond flour (2 cups) – gluten-free and full of protein and healthy fats. Note: I have not tested this recipe with 1-to-1 gluten-free flour*
- Greek yogurt (1 cup) – adds protein and keeps biscuits moist & fluffy. Add about 3/4 cup first and decide how much more you’ll need.
- Fresh herbs (1 Tbsp) – thyme, rosemary and chives are great options as they brightens flavor. Use a combination of these herbs or an individual herb.
- Parmesan cheese (½ cup) – for a savory, cheesy bite. Don’t use pre-shredded cheeses (see pro tips below).
- Baking soda (2 tsp) – helps the biscuits rise.
Unlike many gluten-free biscuits that turn out crumbly or dense, these bake up tender and cheesy with a golden crust.
almond flour v. gluten-free flour
For this recipe I chose almond flour instead of a gluten-free flour blend because the almond flour naturally boosts protein, as you can see in the chart below, plus it gives tender, rich texture and more flavor.
Almond Flour
Protein: 6 grams per ¼ cup (28g)
Carbs: 6 grams
Fat: 14 grams (mostly healthy monounsaturated fats)
Other: Naturally gluten-free, nutrient-dense, provides vitamin E, magnesium, and fiber.
Gluten-Free All-Purpose Flour Blend (this varies by brand)
Protein: 1–2 grams per ¼ cup (30g)
Carbs: 22–24 grams
Fat: 0 grams
Other: Often fortified, but much less nutrient-dense than almond flour.
pro tips for the best gluten-free protein biscuits
👉🏻 Adjust the Greek yogurt carefully
Depending on the brand, Greek yogurt can range from very thick to thinner in consistency. Start with ¾ cup and add up to 1 full cup until your dough comes together. It should be thick but still scoopable, not dry or overly wet.
👉🏻 Use finely ground almond flour (not almond meal)
Almond meal (made from whole almonds with skins) will make your biscuits grainy and heavy. Stick to finely blanched almond flour for the best fluffy texture.
👉🏻 Don’t pack the flour
Spoon almond flour into your measuring cup and level off with a knife. Scooping directly can compact the flour and throw off the balance of dry to wet ingredients.
👉🏻 Freshly grate your cheese
Pre-shredded cheese often contains anti-caking agents that can dry out baked goods. Grating fresh Parmesan (or cheddar, if you swap) will melt better and give richer flavor.
👉🏻 Don’t over mix the dough
Once the dough comes together, stop mixing. Overworking almond flour dough can make biscuits dense.
👉🏻 Line your baking sheet with parchment
Almond flour dough tends to be sticky. Parchment or a silicone mat helps prevent sticking and makes cleanup easy.
Serving suggestions
- Breakfast sandwich: Split a biscuit and fill with scrambled eggs and turkey sausage.
- Lunch or snack: Enjoy with cream cheese or smoked salmon or dipped in olive oil
- Dinner roll: serve as a side to soups and stews.
Reheating instructions
Keep biscuits in an airtight container at room temperature for up to 2 days, or refrigerate up to 5. They also freeze beautifully. Simply reheat in a toaster oven to restore that fresh-baked taste.
High-protein meals you don’t want to miss
Protein isn’t just for main dishes. Here are some reader-favorites to keep you fueled all day long;
Smoothies
- Apple Pie Protein Smoothie – A delicious blend of apple, yogurt, oats and warming spices
- Chocolate Coffee Protein Smoothie – blends ripe bananas, instant coffee, milk, and creamy peanut butter for a silky-smooth and indulgently sweet drink
- Blueberry Beet Protein Smoothie – Packed with essential vitamins, minerals, and protein, it’s the perfect bright start to your morning.
Snacks
- Protein Popsicles – Creamy, tangy and rich in protein.
- Strawberry Shortcake Frozen Pops – Sweet, creamy and crunchy protein bites.
- Roasted Chickpeas – Crunchy, satisfying and packed with plant protein.
Desserts
- Coconut Protein Buckeyes – Tasty, no-bake treats packed with protein.
- Chocolate Chip Peanut Butter Protein Cookies – The cookie that is actually good for you!
Gluten-Free Cheddar Protein Biscuits Recipe
Ingredients
- 2 cups almond flour finely ground almond flour
- 1 cup Greek Yogurt full fat, thick
- 2 tsp baking soda
- 1/2 cup parmesan cheese no pre-shredded
- 1 tbsp fresh herbs of choice, chives, thyme, rosemary
Instructions
- Preheat oven to 350°F. Line a baking sheet.
- Mix almond flour, baking soda, herbs, and cheese
- Stir in Greek yogurt until dough forms. I found it easy to do this using a wooden spoon. Don't overwork the dough.
- Scoop onto baking sheet, spacing biscuits 2 inches apart. Top with a few strings of more parmesan cheese
- Bake 18–20 minutes, until golden.
- Serve warm with butter, jam and top with fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
