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–+ servings

High-Protein Cheddar Bay Biscuits (Gluten-Free)

Gentle Tummy
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Ingredients
  

  • 1/2 cup greek yogurt
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 2 tablespoons ground flaxseed
  • 1-1/4 cup almond flour (140g)
  • 1/4 cup tapioca flour (30g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • dash pepper
  • 3 ounces cheddar cheese (85g)
  • 1 egg white

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. 
    In a large mixing bowl, add the wet ingredients, including 1/2 cup plain Greek yogurt, 1 egg, 2 tablespoons butter, and 2 tablespoons honey, and whisk until smooth.
  • Add the dry ingredients, including 1-1/4 cup almond flour, 1/4 cup tapioca flour, 2 tablespoon ground flaxseed, 1 teaspoon baking powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a dash of black pepper. Stir with a spatula until combined. The dough should be fluffy and sticky but not wet. Adjust with a little more flour or greek yogurt if needed. Fold in 3 ounces shredded cheddar cheese. 
  • Drop spoonfuls of dough onto the prepared baking tray, spacing them several inches apart. The dough will be sticky, so shaping by hand isn’t necessary. If you prefer a more structured look, lightly dampen your hands and gently pat the biscuits into shape. For a golden crust, brush the tops with 1 egg white before baking. The biscuits will spread slightly but should still hold their shape.
  • Place the tray in the preheated oven and bake for 18-22 minutes until the biscuits are lightly golden brown on top. Once baked, let them cool slightly before serving. Enjoy them warm with butter, alongside your favorite meal, or as a protein-packed snack!

Video

Notes

Don’t overmix the dough: I mix just until everything comes together. When I’ve overmixed in the past, the biscuits baked up denser instead of soft and fluffy.
Pay attention to the dough texture: I look for dough that’s sticky and easy to scoop, not wet or runny. If it’s too loose, I add a tablespoon of flour at a time until it feels right.
Bake just until lightly golden: I pull them as soon as the tops look set and lightly browned. Baking too long dries them out, especially since they’re higher in protein.
Reheat them in the oven or air fryer: I’ve found microwaving makes them rubbery. A quick reheat in the oven or air fryer brings the texture right back.
Cool completely before storing: Letting them cool first prevents trapped steam, which keeps them from getting soggy in storage.
Did you make this recipe?Please let me know in the comments below how it turned out :)