Description
These Gluten-Free High-Protein Biscuits are fluffy, savory, and packed with sun-dried tomato flavor. A perfect balance of healthy and comforting — grandma-approved and bursting with herbs and warmth!
Ingredients
1 ½ cups almond flour
½ cup oat flour (certified gluten-free)
¼ cup protein powder (unflavored or savory)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp garlic powder
½ tsp dried oregano
¼ cup chopped sun-dried tomatoes (packed in oil, drained)
¼ cup grated Parmesan cheese (optional)
3 tbsp olive oil
½ cup plain Greek yogurt (or dairy-free alternative)
2 large eggs
2 tbsp milk (or non-dairy milk)
Fresh basil or chives for garnish
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk almond flour, oat flour, protein powder, baking powder, baking soda, salt, garlic powder, and oregano.
3. Fold in chopped sun-dried tomatoes and Parmesan.
4. In a separate bowl, whisk olive oil, Greek yogurt, eggs, and milk until smooth.
5. Combine wet and dry ingredients; stir until a soft dough forms.
6. Scoop onto the prepared baking sheet (8–10 biscuits).
7. Bake for 15–18 minutes, or until golden and fluffy.
8. Cool slightly and garnish with fresh herbs before serving.
Notes
For extra crisp tops, brush biscuits with olive oil before baking.
Make ahead by refrigerating the dough overnight and baking in the morning.
Freeze leftovers for up to 3 months and reheat in a 325°F oven for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 2
- Sodium: 290
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 10
- Cholesterol: 35