Savory Gluten-Free Protein Breakfast Biscuits
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Homemade breakfast biscuits don't have to be complicated. These Savory Gluten-Free Protein Breakfast Biscuits are packed with hearty ingredients like chicken sausage, roasted red peppers, and sharp cheddar cheese for a flavorful breakfast that hits the spot without the extra hassle.
Made with Kodiak Original Gluten-Free Flapjack & Waffle Mix, each serving delivers 16 grams of protein to help keep you satisfied through busy mornings. With 25 minutes of prep time and 22 minutes of cook time, they're perfect for weekend meal prep, grab-and-go breakfasts, or fueling up before a day of adventure. Enjoy them warm on their own or pair them with eggs and fruit for an easy, protein-packed meal.
Not gluten-free? Just sub-in Kodiak Buttermilk Power Cakes and add a few more grams of protein and fiber to each breakfast biscuit.
Recipe provided by Melissa Riitano
- Calories236
- Protein16g
- Total Fat10g
- Carbs23g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 box Kodiak Original Gluten-Free Flapjack & Waffle Mix
- 1-1/4 cups plain Greek yogurt
- 1/4 cup whole milk
- 4 eggs
- 1 cup canned roasted red peppers, diced and dried
- 2 cups ground chicken sausage
- 1/2 cup shredded sharp cheddar cheese
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: top with additional shredded cheese
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium pan, cook the ground chicken sausage over medium high heat until fully cooked. Set aside to cool slightly.
- In a large bowl, whisk together Kodiak mix, baking powder, garlic powder, onion powder, salt, and black pepper until evenly combined.
- In a separate bowl, whisk together Greek yogurt, milk, and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cooked sausage cheese, and roasted red peppers.
- Let batter rest for 3–5 minutes to thicken slightly then scoop into 24 biscuits (2 biscuits/serving), dividing evenly between the two baking sheets. Bake for 18–22 minutes, until golden. Add optional shredded cheese for the last 5 mins of baking if desired.
- Cool slightly before serving. Store in an airtight container in the refrigerator for up to 4–5 days, or freeze for longer storage.
Reheat Instructions: From the fridge, microwave for 20-30 seconds or in a 350°F oven for 5-8 mins. Thaw in fridge overnight if frozen and reheat as above, or microwave 45-60 seconds until hot.
*Not Gluten Free? Use 3-1/3 cups of Buttermilk Power Cakes in place of Kodiak Gluten-Free Mix for a little more protein and fiber in each serving!