Cheddar and Chive High-Protein Breakfast Biscuits
This variation of my viral high-protein breakfast biscuits uses simple flavors that combine to create the most amazing savory, and slightly sweet, breakfast. These Cheddar and Chive High-Protein Breakfast Biscuits freeze well, perfect for a freezer stock, or just make them for your meal prep this week and have breakfast ready to go each morning. The recipe notes include the best reheating practices.
Cheddar and Chive Breakfast Biscuit Ingredients:
Cheddar Cheese: Cheddar cheese provides a lightly sweet flavor to these biscuits, acting as a binder and glue to keep all the dry ingredients together. It also is one source of protein in the biscuits. Use pre-shredded cheese to cut down on your prep time.
Chives: While their flavor is subtle, the chives bring a springy freshness to the breakfast biscuits. The key is to chop them very small, it’s best for texture and uniformity throughout the batch! You’ll have some extra chives leftover after this, use them in a salad, or add to your chicken or tuna salad at lunch for a fun twist.
Dried Sage: We’re using a small amount, but it does the trick to add a savory flavor boost to the biscuits. If you don’t have it around or can’t find it, it’s okay to omit. If you have fresh, chop it very small and use just 1 leaf.
Ground Chicken: Our main source of protein in these biscuits comes from ground chicken. You can use extra lean or regular, either will work here, adjust the cook time accordingly. You can also swap for ground pork or ground breakfast sausage.
Almond & Coconut Flour: This recipe was developed using these naturally gluten-free flours, and the ratios reflect what’s needed to make sure the batter is hydrated enough, as these flours tend to run drier than regular all-purpose flour. If you choose to swap for all-purpose flour, it’s a 1:1 ratio for almond flour and a 1:4 ratio for coconut flour (4x the amount of regular flour needed).
Cheddar and Chive High-Protein Breakfast Biscuits
6
20
minutes30
minutesThis variation of my viral high-protein breakfast biscuits uses simple flavors that combine to create the most amazing savory, and slightly sweet, breakfast. These Cheddar and Chive High-Protein Breakfast Biscuits freeze well, perfect for a freezer stock, or just make them for your meal prep this week and have breakfast ready to go each morning. The recipe notes include the best reheating practices.
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Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound ground chicken
2 teaspoons garlic powder
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
6 large eggs
8 ounces Cheddar, shredded (1 1/2 cups)
1/3 cup finely diced chives
1 1/2 cups blanched almond flour
1/3 cup coconut flour
2 teaspoons baking powder
Directions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large skillet, heat the oil over medium heat, then add the onion and cook, stirring occasionally, until translucent, 5 to 7 minutes.
- Push the onion to the sides of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned and the onion is translucent, about 8 minutes.
- Remove from the heat and season with the garlic powder, salt, ground black pepper, and dried sage. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.
- In a large bowl, whisk the eggs until no streaks remain. Add the chicken mixture, 1 cup of the Cheddar, and the chives (save some for topping) and mix well. Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined. Do not overmix.
- Use a lightly oiled large cookie scoop, a spoon, or clean hands to scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the tops of each with the remaining 1/2 cup of Cheddar.
- Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over. Sprinkle with remaining chives and serve.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze up to 3 months.
- Reheat it: To reheat from the refrigerator, bake or air fry at 325°F until warm, 5 to 7 minutes. Alternatively, microwave until warm, 1 to 2 minutes. To reheat from the freezer, either thaw in the refrigerator overnight, then bake or air fry at 325°F for 5 minutes, or if wholly frozen, bake or air fry at 325°F for 10 to 12 minutes. From the freezer, microwave until warm, 2 to 3 minutes
These biscuits are wonderfully forgiving and easy to customize. Prefer all almond flour? Use 2½ cups blanched almond flour and skip the coconut flour. You can also swap both for 2¾ cups gluten-free or regular all-purpose flour (you’ll lose some protein). Even the ground meat is flexible— try a block of pressed, shredded tofu instead.- Note: The recipe yields about 12 biscuits total, each serving is 2 biscuits.
- Cheddar: can sub dairy-free cheese
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They look so good!! 🔥
Hi! I LOVE these!!! I realized in this ingredient list it says baking powder but in your video tutorial you say baking soda. I’m making them now with ground sausage (yum) so I’m hoping it probably doesn’t matter much? Lol, either way they’re incredible!!
Her other ingredients for breakfast biscuits say baking powder, so I would go that route 🙂
Any suggestions on how to make this vegetarian?
Thanks!
I used “textured vegetable protein” (TVP) and rehydrated it according to the package and then added it in with the sautéd onions and made the rest of the recipe according to the directions. The only other change I made was using all purpose flour- I swapped both the almond and coconut for equal parts all purpose (I think the TVP absorbed some of the moisture so this swap resulted in the right texture). Turned out super yummy and I was thrilled to find a way to try these!
These are my new obsession! So good! And so filling…. Definitely held me through to lunch .
Made them for meal prep and they came out a bit dry, maybe I cooked for too long? Also, going to try the GF all purpose flour next time, and would love suggestions for a sauce to pair with these?
I made these today and they are delicious. I’m always excited to try a new recipe from Jenn. I’m planning to bring these for breakfast on my hiking trip this weekend since they are so filling and full of protein. I can definitely taste the flavor of the coconut and almond flours. May try a gf flour next time to compare flavors.
Can you leave out the coconut flour and just use Almond flour? Coconut flour is not readily available where I am
Can I use Fit Flour?
I’ve seen these before and this was my first time making them. I felt that there was a lot of garlic powder but I followed everything to the letter and it ended up being so incredibly delicious! I recommend these to everyone, and I’ll be making them over and over again!
These are truly a winner. 5/5 for ease of prep and 5/5 for flavor. Thanks for another tasty breakfast prep to add to the rotation!
🫶🏻
These were delicious! Can definitely taste the coconut flour. Might try the swap to all purpose next time to see how it changes the flavor but looking forward to having these for breakfast in the coming week.
Can you clarify how much flour is needed if using all purpose flour?
1.5 cups to replace the almond flour
1/3 x 4 =1.333 cups to replace coconut flour
2.833 cups total all purpose flour?
I’ve added 3 cups and mine are still a bit runny
The coconut flour substitution of “1:4, use 2 cups of apf” doesn’t make sense to me either. That math isn’t mathing! 🙂
Hi Kathie! Sorry for the confusion here: coconut flour to all purpose flour is a 4:1 ratio, so 1/3 cup coconut flour = about 1 1/4 cups all purpose! The recipe notes reflect these updated ratios 🙂
Hi Sandy! I’ve updated the notes to clarify the flour ratios! I personally have not tested with all purpose flour since I’m gluten-free, but I suggest a starting point of 1 1/4 cups all purpose flour if you’re swapping for the coconut flour, and add more as needed to achieve the desired dough texture (slightly wet, but still holds it’s shape when scooped out). Almond flour and all purpose flour are a 1:1 ratio.
So all combined, to use all AP flour, it’s approx 2-3/4 cups. Am I understanding that correctly?
Even swap for almond + approx 1-1/4 c for the coconut swap.
Made these last week and they are on the menu again this week. So good!! Like a high protein scone. So easy to grab and go in the morning. My kids loved them as well.
So I tried these out last night and I have a few thoughts. I think the texture is good, but the flavor of the coconut flour was very forward in the final product. I might increase the garlic to 2 T and maybe add 2 T of onion powder. Maybe some of the stronger flavor variations might mask the coconut taste better. I will decrease the coconut flour or omit entirely in my next batch. I think this could do with a small amount of cayenne as well or maybe some Old Bay. I followed the recipe exactly and splitting the batch into 12 took 31 minutes to bake through to golden brown and delicious. I think this is a good recipe, but I need to tweak it for my own taste preferences. I think it’s really creative and I’m glad I stumbled upon it as I try to heal my insulin resistance.
Hi Brittany! You can absolutely swap the coconut flour for almond flour if you prefer to omit the coconut flour.
These are delicious. I substituted 1 cup of chickpea flour for the coconut flour. They are so filling. Thank you for this recipe!! 🙂
Hi Donna! So happy to hear you enjoyed the flavor. The dryness could be from the GF flour, I recently tested these out using Bob’s Red Mill Paleo flour and didn’t run into issues with dryness. So it may just need an extra egg, or a a 1/4 cup less GF flour! If you’ve used this flour before with breakfast biscuits, you could try adjusting the bake time, since there aren’t extra veggies to provide moisture, these may bake a bit quicker than usual!
Thank you so much for the tips! I’ll be making them again this week and will try these adjustments! (Although they’re already a BIG hit as is!!)
Love these! After reading some comments that said they didn’t love the coconut flavor, I subbed AP flour and they turned out great. I’ve been reheating them with the toaster and they are a great quick breakfast!
Could scallions be used instead of chives if that’s what I have available in my garden? If so, would it also be 1/3 of a cup? Or I also have garlic chives available as an alternative? Or I could leave chives out all together? I never know how to sub without you telling me it’s ok 😂 Thanks for letting us know about subbing fresh sage!
I made these today and swapped the flour and baking soda for Kodiak protein pancake mix and they turned out amazing
I keep coming back again and again. So filling, so delicious, the whole family loves them!
I’ve made this recipe twice now and used the base to come up with my own creations a few times (chicken fajita was a wiener to try!). Additionally, as someone who monitors blood sugar, I’ve found that eating these for breakfast helps set the stage for a good day. Thanks for this recipe!
Jenn, these are amazing!! Thank you for this recipe!!
My family and I LOVE these! They are so delicious and honestly addictive, LOL I probably ate an unhealthy amount of them! 😂 They’ve become a part of our biweekly breakfast rotation! Such an excellent recipe! For times when I’m without chives I wonder if I could swap out another veggie like finely chopped zucchini or something! Either way these are so good and they’re staying on my go-to breakfasts list!
These are delicious! Followed your recipe almost exactly with just a 1/2 tsp fennel seeds addition & pinch of red pepper flakes. So much flavor! Do you know how many calories & protein for each? Thank you!
Do you have the macros on these anywhere?
This is the 3rd breakfast biscuit I’ve made from your site and these are my favorite, although they’re all good. Only thing I changed was a few dashes of cayenne.
These came out great! I was worried about them being very coconut-y based on some of the comments, but I don’t taste the coconut at all. I used bob’s coconut flour, not sure if certain brands give off more flavor than others. My batch came out with 15 biscuits using a basic cookie scoop – about 1.25ish scoops per biscuit.
So excited to try these! What is a serving size? 1 or 2 biscuits?
What are the nutrition facts for this recipe?
I made these with King Arthur whole wheat AP flour substitution. The spices were perfect and I’m glad I went out of the way to get chives. Mine were dry but I put in an extra 1/2 cup of flour because it was way to wet but the in the end they were dry. So next time I’ll try them out as Jenn notes the ratios even wet. I’m not sure if chopping a fresh onion is worth it for me in these. I may try onion powder next time to make it simpler.
Do your recipes have nutrition info?
These are phenomenal! I swapped coconut flour for all-purpose flour, but I was also 1 egg short. So I only ended up using 1 cup of all-purpose flour. Had one fresh–finished it about two seconds ago–and it was sooo good. Looking forward to trying out the other flavors and stocking my freezer with about a billion of these!
Wondering if anyone has made these with ground turkey?
Making these for the third or fourth time this morning. I LOVE them and get so excited when there’s a batch in my fridge I get to eat every day. I’ve subbed ground turkey and it works fine. Last time I accidentally made 9 instead of 12. Had to bake longer but I liked the portion size better. (PS. It never says to add chives in directions.)
Hi Haverlee! Love these swaps and portion adjustments! I always say, work with what you have, and do what works best for you! Thank you for catching that chive mistake, the recipe has now been updated. 🙂
These were a surprise! Came out really good!
I did not have chive and I wanted to add more veg so I subbed about 4oz of chopped broccoli.
I also did not have the coconut flour so I subbed chickpea flour. 10/10