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.
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