These 3-Ingredient High Protein Biscuits are soft, tender, flaky, and surprisingly easy to make. They take about 30 minutes from start to finish and use just three basic ingredients. Even though they’re healthier than traditional biscuits, they still have a fluffy, biscuit-like texture that’s perfect for breakfast, snacks, or alongside soups and meals.
Ingredients (Makes ~9 Biscuits)
- 2 cups self-rising flour (about 273 g) – this flour already contains leavening so you don’t need baking powder or salt separately.
- 1 ½ cups thick, high-protein plain Greek yogurt (about 354 g) – choose very thick yogurt for the best texture.
- ¼ cup unsalted cold butter (about 56 g), grated – plus 1 tablespoon melted butter to brush on top. Keep the grated butter cold so the biscuits get flaky layers.
Equipment Needed
- Large mixing bowl
- Box grater
- Baking sheet
- Rolling surface or board
- Knife or bench scraper
Step-By-Step Instructions
- Preheat the Oven:
Heat your oven to 425 °F (220 °C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it. - Freeze the Butter:
After grating the cold butter, place it in the freezer for about 5–10 minutes. Cold butter creates better flaky layers as the biscuits bake. - Mix Butter and Flour:
In a big bowl, add the frozen grated butter to the self-rising flour. Toss gently so each butter piece is coated in flour. - Add the Greek Yogurt:
Pour in the Greek yogurt and mix gently with a spatula or clean hands until there’s no dry flour left and the dough comes together. The dough should feel soft and slightly sticky but stick together when pressed. - Shape the Dough:
Turn the dough onto a lightly floured surface. Roll or press it into a rough rectangle that’s just over 1 inch thick — about 5 × 6 inches in size. - Cut Into Biscuits:
Using a sharp knife or bench scraper, cut the dough into 9 squares. You can make more (smaller) or fewer (larger) biscuits if you prefer. - Bake:
Place the biscuit pieces on your prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the melted butter. Bake for about 15–18 minutes or until the tops are golden brown and the biscuits are cooked through. - Cool & Serve:
Let the biscuits cool for a few minutes before serving. Enjoy them warm — with extra butter, jam, honey, or your favorite spread.
Tips for Best Results
- Make sure the yogurt is very thick — thin yogurt can make the dough too sticky and the biscuits won’t rise as well.
- Keep the butter cold when mixing with the flour; this helps create flaky layers.
- If your dough feels too crumbly, add a little more yogurt. If it feels too wet, add a bit more flour.
- You can adjust the size: cut into 6 large biscuits or 12 smaller ones depending on what you want.
What Makes Them Special
Traditional biscuits are usually made with butter, flour, and buttermilk. These high protein biscuits swap some of those traditional ingredients for Greek yogurt, which adds protein, moisture, and a slight tang — while still keeping the texture soft and flaky.
Unlike typical biscuits that rely heavily on butter and cream, this version is more nutritious, requires no laminating (folding dough repeatedly), and works even if you’re new to baking
Why They’re a Good Choice
High-protein biscuits like these are a simple way to make a traditionally humble side dish more nutritious. By using Greek yogurt — or adding unflavored protein powder in other recipes — you can significantly boost protein content without losing flavor or texture.