Protein Biscuits


StreuselStrudel and I decided we wanted to go back to what we do best this month – bread!  We met in a bread baking class and it’s what we love to make.  Admittedly I had every intention of making an artisan bread this weekend.  A bread similar to ones I’ve made in the past like a crusty sourdough or ciabatta or even a French country bread braid.

BUT, it is absolutely beautiful here in Denver this weekend and I didn’t feel like spending tons of time in the kitchen.  So, next to crusty hearty bread, I love making biscuits.  Most mornings I wake up wanting a cup of coffee and a freshly baked biscuit but never have time to actually make biscuits.  This morning I made the time.  If you shop at Costco you might have seen this fantastic waffle mix called Kodiak Cakes Power Cakes.  It’s a waffle mix high in protein and fiber and I love it.  I make up waffles on the weekend and freeze them for easy reheating in the toaster before work during the week.  I got to thinking maybe I could make a buttery biscuit out of this mix and I did!


Protein Biscuits

makes 8 biscuits


2 c. Kodiak Power Cake mix

8 T. cold unsalted butter

1 T. baking powder

1/2 t. Himalayan sea salt

1 c. buttermilk*

Preheat the oven to 425 degrees Fahrenheit.  Sift the mix, baking powder and salt into a large bowl.  Cut in the butter and with your hands break up the butter and mix it into the flour mix.  Once the butter is broken up into very small pieces and mixed with the flour mixture pour in half of the buttermilk.  *I didn’t have buttermilk so Joy the Baker suggests letting 1 c. of milk sit for a few minutes with 1 T. lemon juice so that’s what I did with whole milk.  Gently mix the dough with your hands and add in more of the buttermilk (you may not use the whole cup) until the biscuit dough comes together and can be patted into a circle on a floured surface.

Protein Biscuits

The key to biscuits is to not overwork the dough so don’t handle the dough too much before cutting them.  I cut my biscuits with a 2 5/8 inch round cutter.  Place the 8 biscuits onto a baking sheet (I place my silicon baking mat on top of my baking sheet) and bake for about 10 minutes or until golden brown.  I like to eat mine straight out of the oven with butter and honey.  These biscuits has a nice crunchy outside and tender inside!

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5 Responses to Protein Biscuits

  1. Yum!! I love, love, love a good biscuit. I don’t make them enough!

  2. DEHolz says:

    Thanks for a recipe using the Power Cakes mix. My husband is Type 2 diabetic and this mix is great for him. You don’t mention how thick you rolled out your dough – I went with 1/2 inch and while the biscuits were still delicious, they were a bit short. I also felt they were a little salty. Next time I will omit the salt (and still use unsalted butter) and throw in 1-2 tablespoons of Splenda to sweeten the mix. I topped mine with a butter, cinnamon, Splenda wash and they were fabulous. Thanks again

    • Streusel says:

      Glad you enjoyed this post and thanks for the feedback! I did cut them at about 1/2 inch thick and agree that they could have been a little taller. Do you use Himalayan sea salt? I find this salt to not be quite as salty as table salt although I do enjoy salt so maybe I just don’t notice.

  3. Jessica G says:

    Tried these this morning and they turned out great! Didn’t have baking powder so I whipped up an egg white instead (thanks to fresh eggs daily, I’ve always got those on hand) and I used plain 2% milk instead of buttermilk- no lemon juice added. Threw a sausage patty on my husbands and blackberry jam on mine and they were a hit. Plus I’m completely full after eating just one. When I make Pillsbury biscuits I’m usually left wanting 3 or 4 because there’s little to no substance to them, but these are ACTUALLY filling.

    Great recipe and awesome brand!

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