Recipe: Protein Biscuits, by Liz Jackson

  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt, to taste
  • 1-2packets stevia in the raw, to tast Eagle Mills - White Whole Wheat Flour (Ultragrain),
  • 1.25 cup Nutrabio - 100% Whey Isolate Protein Powder - Vanilla
  • 1 scoop Honeyville Farms - Oat Fiber
  • 1/4 cup (you can sub more flour but macro count will change) Great Value - Plain Greek Nonfat Yogurt
  • 1/3 cup Blue Diamond - Almond Breeze Unsweetened Vanilla Almond Milk
  • 3/4 cup
Protein Biscuits by Liz Jackson! Preheat oven to 475 mix the flour, soda and baking powder, protein powder, oat fiber together with 1-2 packets stevia and salt (to taste) in a large bowl. cut in the greek yogurt with a pastry blender until the mix looks like coarse bread crumbs Make a well in the center and pour the milk all at once into the center, stir with a wooden spoon just until moistened and the dough pulls away from the sides of the bowl Turn the dough out onto a floured surface and knead until you have a pliable dough that is easy to work with (it takes about 20-30 seconds). Flatten out to about half inch to ¾ inch thick and then fold in half (the thicker you want your biscuits the thicker the dough needs to be!). Using a biscuit cutter (or cup) that has been floured to prevent sticking, push straight down into the dough and make your biscuits (the folding in half makes a natural cut after baking!) Place in a sprayed cast iron skillet TOUCHING and bake for 11-14 minutes or until golden and done! Makes about 5 BIG thick biscuits!
  • Calories: 145
  • Carbohydrates: 29
  • Fiber: 9
  • Sat fat: 0
  • Protein: 10
  • Fat: 1