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, onion 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.
Hello I am interested in I your recipes and I am wondering if you have any with a lot less carbs and a little bit less sugar or can I replace the sugar with Splenda I am on a very low carb diet
You can look at my category of recipes called low-carb, they are all here: https://www.theconsciousplantkitchen.com/diet/low-carb/
bjr Carine
ce serait possible d’avoir un peu plus de recettes salés.
j’ai un diabète de type 2, et je fais attention à ce que je mange. j’ai déjà essayé plusieurs de vos recettes qui sont délicieuse, mais j’ai une préférence pour le salé maintenant.
en vous remerciant.
Belle journée
merci pour tout ce q
Je comprend, je vais essayer!
This looks amazing. Can you use whole wheat flour instead? We do not like white flour. Thx
You can always swap flour or wholewheat flour, but your cake will be a bit dry because of the extra fibers in wholewheat.
Third batch made, getting better in the looks dept, lol. I’ve done a bit of “experimenting” with ingredients; I used peas instead of spinach, added diced pimentos, and tried a couple different no-salt spice mixes from Penzeys. This is my go-to lunch daily. Helps me keep sodium intake in check.
Your ideas sounds so good, I want to try too! thanks for sharing and baking with me.
Great recipe. Perfect lunch meal. Mine were not as “pretty” as yours but they taste great. I’ve experimented a bit, added shredded carrots, raisins, and use salt-free spice mixes from Penzey’s. Infinitely experimentable.
Thank you !
I made this biscuits. They are very delicious. But I do not see on recepie how much salt I have to put it. And I got not eight, but 24.
I didn’t add salt in the recipe because I am using self-rising flour which already contains premeasured salt. You can, if you like, increase salt in the recipe, by adding about 1/4 to 1/2 teaspoon with the dry ingredients. I made 8 large biscuits, if you get 24 it’s probably because you shaped yours 3 times smaller !
I used all purpose flour and baking powder, thus is why I did not have enough salt.
Thank you for the recipe, it’s so delicious.
That make sense!
Hello Carine, I made these biscuits today & was a bit disappointed that the inside was soft. They are very tasty but mushy on the inside. I even left it in the oven for 10 mins. longer & still they were soft on the inside.
I am wondering if it’s the flour I used which was not self-rising but I followed your instructions carefully.
Maybe I need to start baking the biscuits @ 3:50 F first & then turn up the oven to 400 F. Not sure what would work.
I could also consider making the biscuits smaller but what I noticed was the outside got brown & crispy but the inside was still soft.
I do like your recipes though as they are so healthy.
I made them smaller, it’s baked perfectly
Amazing!
Soft in the center means too much moisture, I suspect your lentils are not cooked enough, or didn’t absorb all the liquid, they should be mushy with no more liquid in the pan. Also, did you add the baking powder with your flour? Self-rising flour already contains 1 1/2 teaspoon baking powder per cup of flour. You can try smaller biscuits, but first I will check my lentils, maybe add less water to cook them if yours doesn’t soak the liquid as mine.
Can’t eat nuts. I’ll have to leave them out. Will that affect the turnout of these biscuits?
The recipe is nut-free, it use seeds, that you can skip if you have an allergy. Enjoy!
I want to make mine with whole wheat all purpose is it possible
It will be dense, and dryer but should work. Don’t forget to add baking baking as self-rising flour already contains 1 1/2 teaspoon baking powder per cup of flour.
Made for the first time today, won’t be the last! SO GOOD! I used King Arthur Gluten Free Flour – they adapt it the way you recommend with the psyllium etc. I added the tablespoon of baking powder to make it self rising.
I followed your recipe exactly. It is so delicious. Thank you!
I am so happy to read that, thank you!