Protein Biscuits

Don't worry, ads are not going to appear on your printed document!

4.94 from 30 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15g 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-biscuits/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 393.3kcal

Author: Carine Claudepierre

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

US Customary - Metric

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 into 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

Note 1: Or make your self-rising flour by stirring 3 teaspoons of baking powder into 2 cups of all-purpose flour or white spelt or white wholewheat flour. The recipe doesn't work with chickpea flour, almond flour, or oat flour. For GF, read below.

Note 2: Plain soy yogurt contains the most protein. You can also blend silken tofu to form a high-protein yogurt or use any plain plant-based yogurt you love.

Note 3: Any vegetable oil can be used.

Note 4: Any seeds can be used. Hemp seeds are also a great choice, as they contain even more protein per serving. You can also chop walnuts as a swap.

Gluten-free: Use my gluten-free flour conversion guide to adapt the amount of flour and make it 100% gluten-free.

Nutrition