Quinoa Biscuits (7g Protein, No Eggs, No Dairy)

These Quinoa Biscuits are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.

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I love baking with quinoa. It’s a great ingredient full of nutrients and that brings moisture and texture to any baking, like I did in my Quinoa Bread, Quinoa Bagels, or Spinach Quinoa Tortillas. Today I wanted to make something different, loaded with veggies.

This recipe is super easy to whip up as all you need is one bowl and a baking pan. It can be customized to infinity with all sorts of add-ins, so if you have leftover quinoa, it’s time to use it!

Ingredients and Substitutions

You only need a handful of simple ingredients to make these biscuits. Let me help you pick the best ones.

• Self-Rising Flour – This is the base that gives the biscuits their structure and rise. If you don’t have it, make your own by combining all-purpose flour with baking powder (1 cup flour + 2 tsp baking powder). For a gluten-free version, try a 1:1 gluten-free flour blend but note that the texture may vary slightly.
• Dairy-Free Yogurt – To add moisture, bind the ingredients, and enhance the flavor. Soy yogurt works best for a higher protein content, but other options like coconut, oat, or almond yogurt are great substitutes.
• Cooked Quinoa – The key ingredient, providing a moist, slightly chewy texture, as well as plant-based protein. Use cooled quinoa for the best consistency in the dough.
• Olive Oil – To add richness and help crisp the exterior. You can use avocado oil, melted plant-based butter, or almond oil for a slight variation in flavor.
• Spinach & Sundried Tomatoes – They bring flavor, color, and a dose of vegetables to the biscuits. Feel free to swap with other vegetables or herbs like kale, grated zucchini (squeezed to remove excess water), or chopped fresh parsley.
• Onion Powder & Garlic Powder – For more savory flavors.
• Italian Herbs – A blend of oregano, thyme, and basil gives the biscuits a Mediterranean flavor.
• Optional Vegan Cheese or Nutritional Yeast – For a cheesy flavor, either shredded vegan cheese or nutritional yeast works wonderfully.

How to Make Quinoa Biscuits

These biscuits are really easy to make, here’s how in pictures.

Cook the quinoa, let it cool down, and pour it in a bowl with spinach, sundried tomatoes, and spices.

Stir the batter with a silicone spatula until it’s well combined.

Pour the self-rising flour on top of the base quinoa biscuit mixture.

Work the batter with your hands until it’s somewhat uniform and sticky.

Form a large dough ball and divide it into 8 small portions.

Press the dough balls slightly on a baking sheet lined with parchment paper and bake them for 20-25 minutes at 400 °F (200 °C).

Carine’s Baking Tips

I have a few more tips to help you make the best possible biscuits.

1. Balance the Dough Consistency – The dough will be naturally sticky due to the yogurt and quinoa. If it feels too wet, add a tablespoon of self-rising flour at a time until it’s manageable. Use olive oil to coat your hands and the dough to reduce stickiness.
2. Maximize the Rise – Ensure your oven is fully preheated before baking to get the best rise in the biscuits.
3. Shaping the Dough – Divide the dough into equal portions (8 pieces) for uniform baking. Lightly oil your hands to shape each portion into rounds or drop them directly onto the parchment paper for a rustic look.
4. Cheesy Flavor Enhancements – Vegan feta, shredded vegan cheddar, or even a sprinkle of nutritional yeast will add a rich, cheesy flavor to the biscuits.
5. Bake Until Golden – The biscuits should be golden brown on the outside and slightly firm to the touch. Avoid overbaking to maintain their moist interior.

Customize Add-Ins

You can get creative with vegetables, seeds, and spices to make any type of biscuit you like.

• Vegetables: Swap spinach for kale, grated carrots, or even diced bell peppers.
• Seeds: Add sunflower seeds, chia seeds, or hemp seeds for added texture and protein.
• Herbs: Experiment with fresh herbs like parsley, dill, or cilantro for unique flavors.

More Biscuit Recipes

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Protein Biscuits

Pumpkin Scones

Quinoa Biscuits

These Quinoa Biscuits are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.

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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: 259.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ 1 cup Dairy-Free Yogurt - (note 2)
• ▢ 1 cup Cooked Quinoa - cooled
• ▢ ⅓ cup Olive Oil - (note 3)
• ▢ 1 teaspoon Onion Powder
• ▢ ¼ teaspoon Garlic Powder
• ▢ 1 teaspoon Italian Herbs - (note 4)
• ▢ 1 ½ cups Spinach - finely chopped
• ▢ ½ cup Sundried Tomatoes - not stored in oil, finely chopped (note 5)
• ▢ ¼ teaspoon Salt

Optional – for a cheesy flavor

• ▢ ⅓ cup Shredded Vegan Cheese - or 1/4 cup nutritional yeast

Instructions

• Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
• Preheat the oven to 400 °F (200 °C).
• In a large mixing bowl, add cooled, cooked quinoa, yogurt, olive oil, onion powder, garlic powder, salt, Italian herbs, and finely chopped spinach and sundried tomatoes. If you want to add cheese, add it now.
• Combine everything together until it forms a wet mixture.
• Stir in self-rising flour, and stir with a rubber spatula until it forms a sticky dough.
• If too wet add a little more flour but keep in mind that the dough should stay a bit moist. Rub your hands with olive oil and rub the dough with oil too so it gets less sticky.
• Divide into 8 even portions by hands and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside crisp in the oven.
• 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: To make 1 cup of self-rising flour stir 1 cup all-purpose flour with 2 teaspoon baking powder. I didn’t try gluten-free flour some people reported success using all-purpose gluten-free flour from Bob’s Red Mill but I can’t guarantee the change of texture and outcome. 

Note 2: Plain soy yogurt contains the most protein, but coconut yogurt, oat yogurt, or Greek-style dairy-free yogurt works as well.

Note 3: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.

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.

Note 4: Or dried oregano or thyme.

Note 5: If your sundried tomatoes are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.

Storage: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.

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Nutrition

Serving: 1biscuit | Calories: 259.7kcal | Carbohydrates: 34.8g | Protein: 6.7g | Fat: 10.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.8g | Sodium: 90.9mg | Potassium: 345.1mg | Fiber: 2.6g | Sugar: 4.4g | Vitamin A: 593.6IU | Vitamin C: 8.1mg | Vitamin D: 0.4µg | Calcium: 64.4mg | Iron: 1.6mg | Magnesium: 41.4mg | Phosphorus: 94.3mg | Zinc: 0.7mg