Protein Biscuits

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 grams of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

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I developed this biscuit recipe as a way to incorporate more protein and vegetables into a classic comfort food, like I did for my Vegan Hummus Wrap, Strawberry Protein Overnight Oats, or Protein Mug Cake.

As someone who values both nutrition and indulgence, these biscuits represent my belief that healthy eating can be delicious and satisfying. They’ve become a staple in my kitchen, perfect for quick breakfasts, snacks, or as a side to soups and salads.

Ingredients and Substitutions

• Self-Rising Flour – For convenience. Mix all-purpose flour with baking powder and salt as a substitute.
• Plant-Based Yogurt – Any variety works. I used soy yogurt, but coconut yogurt or almond yogurt also work.
• Red Lentils – These provide protein and bulk to the biscuits. Yellow lentils can be used as an alternative, but the texture will be slightly different.
• Vegetable Stock – To enhance the flavor. Water can be used alternatively.
• Olive Oil – For moisture and flavor. Avocado oil is a good substitute. A reader successfully made the recipe with no oil at all, if you prefer.
• Onion Powder – This adds savory notes. Garlic powder can be used for variation or fresh thinly sliced onions.
• Italian Herbs – For flavor. Use your preferred herb blend.
• Baby Spinach – Spinach adds nutrients and color. Kale or Swiss chard can be substituted.
• Sundried Tomatoes – For intense flavor. Roasted red peppers can be used as an alternative.
• Sunflower Seeds – These add crunch and nutrients. Pumpkin seeds or chopped nuts can be used instead.
• Nutritional Yeast or Vegan Cheddar – This brings the cheesy flavor. Use preferred vegan cheese alternative.

How to Make Protein Biscuits

This is quite an easy recipe as long as you follow all the steps in the printable recipe card further down. I’ve included below a few pictures of the key steps.

Cook the red lentils in boiling water.

Stop when the water is absorbed and the mixture is mushy.

Combine the red lentil pate with the flour, yogurt, and sunflower seeds in a bowl.

Add the sundried tomatoes and the chopped herbs to the mix. Combine into a uniform batter.

Shred some vegan cheese and incorporate it into the batter gently. Don’t over-mix.

Divide the dough into 8 portions and roll them into balls.

Place the balls on a large baking sheet lined with parchment paper and flatten them slightly.

Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown and let them cool down for a bit.

Expert Tips

1. For a softer biscuit, increase yogurt slightly. For a firmer texture, add more flour.
2. Experiment with different herbs and spices to create various flavor profiles.
3. To boost protein further, add a scoop of unflavored plant-based protein powder to the dry ingredients.
4. These biscuits freeze well. Make a double batch and freeze half for quick future meals.
5. Brush the tops with soy milk before baking for a shinier finish.
6. For a breakfast version, add a mashed ripe banana and a handful of chopped nuts to the dough.

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Vegan Savory Muffins

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Protein Biscuits

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15g of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Rest: 10 minutes mins

Total Time: 40 minutes mins

Course: Dinner

Cuisine: American

Servings: 8 biscuits

Calories: 393.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour
• ▢ 1 cup Dairy-Free Yogurt - (note 1)
• ▢ 1 cup Red Lentils - dry, rinsed under cold water
• ▢ 1 ⅓ cup Vegetable Stock
• ▢ ⅓ cup Olive Oil - (note 2)
• ▢ 1 teaspoon Onion Powder
• ▢ 1 teaspoon Italian Herbs
• ▢ 1 ½ cup Spinach - finely chopped
• ▢ ½ cup Sundried Tomatoes - not stored in oil
• ▢ ¾ cup Sunflower Seeds - (note 3)
• ▢ ⅓ cup Nutritional Yeast - or 1/2 cup Vegan Cheddar

Instructions

• Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.
• Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.
• Remove the lid and let it steam out for 10 minutes.
• Preheat the oven to 400 °F (200 °C).
• In a large mixing bowl, add self-rising flour, garlic powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.
• Combine everything together until it forms a sticky dough.
• Divide into dough into 8 portions and place them on the prepared baking sheet.
• Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
• Let them cool down for a few minutes before serving.

Notes

Note 1: Plain soy yogurt contains the most protein. You can also blend silken tofu to form a high-protein yogurt or use any plain plant-based yogurt you love.

Note 2: Any vegetable oil can be used.

Note 3: Any seeds can be used. Hemp seeds are also a great choice, as they contain even more proteins per serving. You can also chop walnuts as a swap.

Gluten-free: use 2 cups of all-purpose gluten-free flour from Bob red mills

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Nutrition

Serving: 1biscuit | Calories: 393.3kcal | Carbohydrates: 47.1g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 9g | Sodium: 175.7mg | Potassium: 636.7mg | Fiber: 10.4g | Sugar: 5.4g | Vitamin A: 690.9IU | Vitamin C: 9.3mg | Vitamin D: 0.4µg | Calcium: 82.7mg | Iron: 3.7mg | Magnesium: 94.8mg | Phosphorus: 243.1mg | Zinc: 2.2mg