These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 grams of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.
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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Protein Biscuits
Ingredients
- 2 cups Self-Rising Flour - (note 1)
- 1 cup Dairy-Free Yogurt - (note 2)
- 1 cup Red Lentils - dry, rinsed under cold water
- 1 ⅓ cup Vegetable Stock
- ⅓ cup Mild-Flavor Olive Oil - (note 3)
- 1 teaspoon Onion Powder
- 1 teaspoon Italian Herbs
- 1 ½ cup Spinach - finely chopped
- ½ cup Sundried Tomatoes - not stored in oil
- ¾ cup Sunflower Seeds - (note 4)
- ⅓ cup Nutritional Yeast - or 1/2 cup Vegan Cheddar
Instructions
- Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.
- Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.
- Remove the lid and let it steam out for 10 minutes.
- Preheat the oven to 400 °F (200 °C).
- In a large mixing bowl, add self-rising flour, garlic powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.
- Combine everything together until it forms a sticky dough.
- Divide the dough into 8 portions and place them on the prepared baking sheet.
- Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
- Let them cool down for a few minutes before serving.
Notes
Nutrition
Ingredients and Substitutions
- Self-Rising Flour – For convenience. Mix all-purpose flour with baking powder and salt as a substitute. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- 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.
Cook the red lentils in boiling water.
Stop when the water is absorbed and the mixture is mushy.
Combine the red lentil pate with the flour, yogurt, and sunflower seeds in a bowl.
Add the sundried tomatoes and the chopped herbs to the mix. Combine into a uniform batter.
Shred some vegan cheese and incorporate it into the batter gently. Don’t over-mix.
Divide the dough into 8 portions and roll them into balls.
Place the balls on a large baking sheet lined with parchment paper and flatten them slightly.
Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown and let them cool down for a bit.
Carine’s Baking Tips
- For a softer biscuit, increase yogurt slightly. For a firmer texture, add more flour.
- Experiment with different herbs and spices to create various flavor profiles.
- To boost protein further, add a scoop of unflavored plant-based protein powder to the dry ingredients.
- These biscuits freeze well. Make a double batch and freeze half for quick future meals.
- Brush the tops with soy milk before baking for a shinier finish.
I used your base, but used almond flour and 1 1/2 tsp baking soda, instead of GF flour.
Left out the Italian seasoning and instead added 1/2 tsp garlic powder, 1 tsp of chilie powder, & 1 tsp of Zatarans creole seasoning.
Added a 7 oz can of green chilies, mild, with the liquid in the can.
Replaced soaked cashews, blended in the blender with the chick peas & olive oil. (Didn’t have any plain yogurt on hand)
I have tried these with the almond flour before and I love how they turn out.
Great idea, thanks for sharing your recipe.
You invented a great recipe with all these changes! thanks for sharing.
These are fabulous, so easy to make and delicious. Even my husband who usually ‘suffers’ my baking attempts has gone back for 2nds and thirds.
Thank you so much!
Hey! 🙂 Pls tell me, how many grams of lentils do I need? Or how many ml is your cup?
Click the metric button to convert the recipe in grams and ml. A cup is always 250ml in standard US measurement.
these are good but need salt. I added candied jalapeño to mine as well as some basil
It sounds delicious! Self-rising flour already contains salt, and since I added vegan cheese, I didn’t add salt to the batter. But you are right, it can be a great addition depending on how salty you like yours.
How do you store these? and if ypu freeze can you reheat from frozen
In the fridge, up to 3 days in a sealed container.
yummy! great with soup.
how do you store these. if not freezing
Thanks ! I store them in an airtight box in the fridge for up to 3 days.
Omg! These are sooo yummy
Thank you so much!
Is the spinach measured before or after it’s chopped?
Before
A happy combo of healthy protein.
Very nutritious. I used red roasted peppers instead of sundried tomatoes. I made 10 biscuits.
Amazing, thank you!
hi Carine! i just baked these biscuits and they are very tasty. I made my own self rising flour per your instructions. I used plain lentils cooked longer and pulsed creamy in food processor with the yogurt. I used plain Greek dairy yogurt, pumpkin seeds, kale and sun-dried tomatoes. turned out ok I think..but dense inside.. taste good. just wondering if I baked them long enough??. they are not ‘fluffy’ per say as a regular biscuit. are they supposed to be thick and dense inside? like a pound cake?? otherwise good
It seems that you used lentils instead of red lentils, lentils have less starch and more fiber, it will defintly impact the biscuit texture.
Savory and filling. I also noticed the density and want a slightly more fluffy outcome. I used red lentils and cooked to mushy texture. Any ideas?
Did you use self-rising flour as mentioned ? That’s the reason why they get fluffy and less dense. Self-rising flour contains 1 1/2 teaspoon baking powder per cup of flour. If you did use it, but want a fluffier outcome, add 1/2 teaspoon extra baking powder.
thanks Carine!! I was unsure about these biscuits..but the next day they tasted AMAZING! I would love to try more of your recipes. I use to eat so much better and you are an inspiration to my comeback! let’s get moving!
That’s so nice to hear ! thank you so so much for baking with me here.