Breakfast Biscuit
Published Jan 17, 2026
Easy breakfast biscuits made with Greek yogurt, eggs, and cheddar cheese for a simple, protein option, without meat, baked in the oven.
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My homemade breakfast biscuits are so easy!
These breakfast biscuits came out of me trying to make something higher-protein without defaulting to breakfast meat. I don’t eat pork, and beef bacon or halal turkey sausage isn’t always easy to find, so I skipped it altogether and leaned on Greek yogurt, eggs, and cheese instead. Each biscuit has about 11 grams of protein, which feels like a solid upgrade from a regular biscuit that barely gets you to 3 or 4. I usually keep these breakfast biscuits as-is, but you can absolutely fold chopped breakfast meat in the dough into the dough if that works better for you.
Happy Cooking!
– Yumna
Breakfast Biscuit Ingredients
- Cheddar cheese: I keep it classic with shredded cheddar, but you can use your favorite melty cheese! Colby and Monterey Jack are good substitutes. Shred your own if you want it to melt better. Shredded cheese has anti-caking agents, so it makes it less melty.
- Greek yogurt: I recommend full-fat for the best flavor. But you can use low-fat or 2% if you want to lower the calories.
- Eggs: Use room-temperature eggs so everything combines easily.
- Chives: The cheddar–chives combo is classic, but you can use any herb that you like here.
- Dry ingredients: You’ll also need all-purpose flour, baking powder (use aluminum-free), baking soda, and salt.
How to Make Breakfast Biscuits
Breakfast Biscuit Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder aluminum free
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 3 large eggs
- 1 cup shredded cheddar cheese
- 3 tablespoons chopped chives
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, stir together the Greek yogurt and eggs until smooth.
- Add the dry ingredients into the wet ingredients and stir with a wooden spoon or rubber spatula until just combined into a thick, sticky dough with a few flour streaks remaining.
- Fold in the cheese and chives.
- Use a medium cookie or ice-cream scooper to scoop the dough onto the prepared baking sheet into 8 mounds.
- Bake for 13–15 minutes, until the biscuits are golden and set. Let them cool for 5 minutes before serving.
Equipment
Notes
- My Top Tip: Sift the flour first. It gets rid of lumps and helps you avoid overmixing later.
- Storage: Store leftovers in an airtight container at room temperature. I don’t recommend leaving them in the fridge, or they could dry out. They’ll stay fresh for 2–3 days.
- Freezing: Place the biscuits in a freezer-safe bag and freeze them for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make breakfast biscuit sandwiches: Cut the biscuits in half and create sandwiches with ground turkey sausage patties, scrambled eggs, and hot honey or maple syrup.
- Top them with seasoning: Before baking, brush the tops of the biscuits with an egg wash and sprinkle with everything bagel seasoning or za’atar spice.
Serving Ideas
- Eggs: Perfectly Poached Eggs, Shakshuka, Hash Brown Egg Nests
- Oats: Protein Oatmeal, Steel Cut Oatmeal, Overnight Oats
- Coffee: Cold Brew Coffee, Coconut Oil Coffee, Homemade Pumpkin Spice Latte
