Can I make these biscuits gluten-free?

Yes! Simply substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure the rest of the ingredients are gluten-free too.

How can I store leftover biscuits?

Leftover biscuits can be stored in an airtight container at room temperature for 2-3 days, or they can be refrigerated for up to a week, or frozen for longer storage.

What can I use in place of red lentils?

If you don't have red lentils, green or brown lentils can also work, but cooking times may vary slightly.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables like grated carrots, zucchini, or bell peppers to enhance nutrition and flavor.

How do I reheat frozen biscuits?

To reheat frozen biscuits, bake them in the oven at 350 °F (175 °C) for about 10-15 minutes, or until heated through. You can also microwave them for about 30 seconds to 1 minute.

Protein Biscuits

Name: Protein Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 2 cups Self-Rising Flour; 1 cup Dairy-Free Yogurt; 1 cup Red Lentils (dry, rinsed under cold water); 1 1⁄3 cup Vegetable Stock; 1⁄3 cup Olive Oil; 1 teaspoon Onion Powder; 1 teaspoon Italian Herbs; 1 1⁄2 cup Spinach (finely chopped); 1⁄2 cup Sundried Tomatoes (not stored in oil); 3⁄4 cup Sunflower Seeds; 1⁄3 cup Nutritional Yeast or 1⁄2 cup Vegan Cheddar; Chopped Fresh Herbs (basil, oregano, parsley); Spices (garlic powder, chili flakes); Grated Carrots or Zucchini

Description

These savory Protein Biscuits are packed with plant-based protein, veggies, and herbs—perfect for a healthy breakfast, snack, or side dish. They’re dairy-free, satisfying, and easy to customize.

Ingredients

Scale

2 cups Self-Rising Flour
1 cup Dairy-Free Yogurt
1 cup Red Lentils (dry, rinsed under cold water)
1 1⁄3 cup Vegetable Stock
1⁄3 cup Olive Oil
1 teaspoon Onion Powder
1 teaspoon Italian Herbs
1 1⁄2 cup Spinach (finely chopped)
1⁄2 cup Sundried Tomatoes (not stored in oil)
3⁄4 cup Sunflower Seeds
1⁄3 cup Nutritional Yeast or 1⁄2 cup Vegan Cheddar

Optional Add-Ons:

Chopped Fresh Herbs (basil, oregano, parsley)
Spices (garlic powder, chili flakes)
Grated Carrots or Zucchini

Instructions

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
In a small saucepan, combine the red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for about 10–12 minutes until lentils are tender and liquid is absorbed. Set aside to cool slightly.
In a large mixing bowl, combine self-rising flour, onion powder, Italian herbs, and nutritional yeast or vegan cheddar.
Add in the dairy-free yogurt and olive oil. Mix well to combine.
Fold in the cooked lentils, chopped spinach, sundried tomatoes, and sunflower seeds. Add any optional add-ins at this stage.
Mix until all ingredients are just combined. Do not overmix.
Scoop dough into equal portions and place on the prepared baking tray. Flatten slightly with your hands or a spoon.
Bake for 18–22 minutes or until golden brown and firm to the touch.
Let cool on a wire rack before serving.

Notes

You can use regular yogurt if dairy-free is not required.
These biscuits are freezer-friendly—just reheat in the oven or toaster when ready to eat.
If the dough is too sticky, lightly flour your hands before shaping.
Serve with soup, salad, or enjoy on their own as a protein-rich snack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snacks
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 2g
Sodium: 270mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: protein biscuits, vegan biscuits, healthy snacks, dairy-free baking, savory biscuit recipe