Protein Breakfast Biscuits (Sausage Cheddar!)

A basket filled with savory biscuits containing chopped herbs and pieces of sausage.

Protein Breakfast Biscuits (Sausage Cheddar!)

Fluffy, savory, and packed with sausage and sharp cheddar, these easy breakfast biscuits are made with Greek yogurt and eggs, without any complicated steps. Bake a batch in under 30 minutes and you’ve got breakfast for the week!

Course Breakfast

Cuisine American

Keyword sausage cheddar protein biscuits

Prep Time 10

Cook Time 20

Total Time 30

Servings biscuits

Calories 232

Author Robyn Conley Downs

Equipment

Baking Sheet

Ingredients

1 cup plain 2% or whole-milk Greek yogurt (240g)
2 large eggs
1 tablespoon olive oil or melted butter
2 ½ cups all-purpose flour (330g)
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
1 ¾ cups cooked chicken breakfast sausage, finely chopped (190g)
1 cup shredded sharp cheddar cheese (112g)
¼ cup green onion, thinly sliced (15g)

Instructions

Preheat & Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper or spray lightly with cooking spray.
Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and olive oil until smooth.
Add Dry Ingredients: To the same bowl, add the flour, baking powder, baking soda, garlic powder, salt, and pepper over the top. Stir gently with a spatula or wooden spoon until just combined (the dough will be very thick).
Fold in Add-Ins: Add the chopped chicken sausage, cheddar cheese, and green onion. Fold until evenly distributed, being careful not to over-mix. Note: If the dough is not coming together, gently use your hands to gather the dough and press everything together. You don’t want to knead the dough too much, but you can press it together lightly until it comes together.
Scoop & Bake: Using a large cookie scoop or ¼-cup measure, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 12 biscuits. Lightly press any large pieces of sausage into the dough.
Bake Until Golden: Bake for 20-25 minutes, or until puffed, golden around the edges, and set in the center, being careful not to overbake. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Finely Chop: I found that finely chopping the sausage matters more than you’d think. Smaller pieces help the biscuits bake evenly and keep every bite balanced!
Dough: Keep in mind that the dough is supposed to be very thick. If it feels more like drop biscuit dough than something you’d roll out, you’re right on track.

Nutrition