These cheddar herb breakfast biscuits are the ultimate grab and go breakfast. The recipe comes together with a handful of simple ingredients yet is so delicious and filling.
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Breakfast at a Glance
- Prep Time: These take about 30 minutes total and only 10 minutes hands on
- Planning Ahead: I recommend making these completely ahead of time
- Morning Effort: Reheat (optional) and enjoy!
- Protein: 24g (per 3 biscuits)
- Fiber: 6g (per 3 biscuits)
Nessy's Note
I had been seeing variations of these breakfast biscuits all over social media for some time before I decided to give them a try. But once I tried them I was disappointed that it took me so long!
While I did play around with the recipe a bit (like I gave my own spin to the viral cottage cheese pizza toast) in order to achieve the exact texture and flavor I was after, I was windblown by how delicious this combination of a few simple ingredients can be.
They are the kind of thing I love to keep stashed in the freezer for breakfast "emergencies" because they are so easy to eat on the go!
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Ingredients and Substitutions
- Almond Flour- This behaves a bit differently than other sorts of flours so I don't recommend any substitutions.
- Eggs- These are essential for the binding and structure of these (and add most of the protein!).
- Substitution: I haven't tested it by I suspect these would work if you replaced an eggs with egg whites. Replace 1 egg with ¼ cup of egg whites.
- Greek Yogurt- Use a thick, plain Greek yogurt (any fat percentage) for these. This gives them moisture and adds protein (like it does for my sweet potato breakfast casserole).
- Cheddar + Herbs- These are the mix-ins that I used for flavor but you can definitely get creative with different herbs, cheeses and other mix ins (such as bacon, sun-dried tomatoes, etc.).
- Garlic Powder- For some extra flavor. This can be omitted.
- Salt + Black Pepper- Always gotta have these staples.
- Baking Powder- This provides the "lift" for these biscuits to ensure they are soft and fluffy.
My Notes for the Best Breakfast Biscuits
- Follow the recipe as written. While you can play around with the mix-ins, this recipe has a short ingredient list and all of the ingredients are important. I don't recommend any substitutions.
- Flatten slightly. To ensure even cooking, slightly flatten the biscuits prior to topping with cheese.
- Cool completely before packing. Allow to cool completely on a wire rack before packaging up to ensure that they don't get soggy.
More Freezer Friendly Breakfast Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Garlic Herb Cheddar Breakfast Biscuits
Ingredients
- 1 and ¾ cups + 2 tablespoon almond flour
- 1 tablespoon baking powder
- 1 and ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 and ½ cups cheddar shredded (about 4.5 oz)
- 2 tablespoon chopped herbs I used parsley
- 6 large eggs
- ⅓ cup Greek yogurt
Instructions
- Preheat the oven to 400 °F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, combine the almond flour, baking powder, garlic powder, salt, pepper, 1 cup of cheese and the herbs.1 and ¾ cups + 2 tbsp almond flour, 1 tbsp baking powder, 1 and ½ tsp garlic powder, ¾ tsp salt, ½ tsp black pepper, 1 and ½ cups cheddar, 2 tbsp chopped herbs
- Whisk together the Greek yogurt and eggs in a bowl. Fold the egg mixture into the flour mixture until evenly combined.6 large eggs, ⅓ cup Greek yogurt
- Divide the batter into 15 mounds on the baking sheet, leaving a bit of space as they will spread some. Gently press down and shape into rounds as needed. Sprinkle the remaining ½ cup of cheese on top of each of the mounds.
- Bake for 12-14 minutes or until set in the center.
- Let the biscuits cool on the baking sheet for 5 minutes and then enjoy warm (I like them topped with some butter or avocado) or transfer to a wire rack to cool completely before storing.
Notes
Storage and Reheating
Refrigerator- Store the biscuits in an airtight container in the refrigerator for up to 4 days. Freezer- Cool completely and then package into an airtight container (or individual portions) and freeze for up to 3 months. To Reheat- These biscuits can be eaten at room temperature but they are extra delicious when slightly reheated. Warm in the microwave for about 15 seconds from the refrigerator or 30-40 seconds from frozen.Alternate Flavor Combos
Caprese- Use 2 tablespoons of chopped basil for the herbs and dice 4 oz (120g) fresh mozzarella into cubes (about ¾ cup). Add ½ cup of diced cherry tomatoes (lightly squeeze out some of the juices before adding so that the batter isn't too wet.Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
The texture of these blew my mind! So soft and so much flavor.
Holly y says
Can you tell me if standard (wheat based) flour can be substituted? And if so would it be 1:1? Thanks
Janessa says
Hi Holly, I haven't tested the recipe with regular flour so I am not sure what the amounts would be, sorry!