Easy Protein Biscuits with Ham, Cheese, and Chives

Protein biscuits are the answer when you want something warm, cheesy, and filling without spending your whole morning in the kitchen. These are fluffy, loaded with ham and cheddar, and made with Greek yogurt for a soft, tender biscuit that actually keeps you full. No rolling, no cutting, no fuss. Just drop and bake.

I tested this recipe a few times to get the texture just right. I even tried an egg wash on top and made a more traditional rolled biscuit, but I kept coming back to the drop biscuit method. Less work, better rise, softer inside. The Greek yogurt is really what makes the dough come together so nicely. It adds moisture, protein and just a slight tang that pairs so well with the salty ham and melty cheese.

These are the kind of breakfast biscuits I love making on a Sunday and grabbing all week. They reheat quickly and pair really well with eggs on the side. If you love a hearty, savory breakfast, my crispy breakfast taco recipe with scrambled eggs uses similar flavors and is just as quick to pull together on a busy morning.

Ingredient Notes and Substitutions

Greek Yogurt: This is the key ingredient that gives these biscuits their soft, tender texture. Use any percent plain Greek yogurt. You can swap for blended cottage cheese if needed, though the biscuits may be slightly denser.

Cheese: Cheddar and Gouda both work great here. Cheddar gives a sharper flavor while Gouda is a little creamier and more mild. You can also use a blend of both. Shred your own cheese if possible, since pre-shredded cheese has a coating that can affect how it melts. You can also swap out the cheese for your favorite melting cheese.

Ham: Diced ham folds right into the dough and adds a nice salty, savory flavor throughout. Cooked and crumbled bacon or cooked sausage would also work well in a pinch.

Chives: Fresh minced chives add a light onion flavor that pairs really well with the cheese and ham. You can swap for green onions if that’s what you have on hand.

Flour: All-purpose flour works best here. If you need to make these gluten-free, a 1:1 gluten-free flour should work, though I have not tested it with this recipe.

Milk: Any percent milk works. You can use a plain, unsweetened plant-based milk as well if needed.

These Greek yogurt biscuits are a great base recipe, so do not be afraid to make them your own. Swap the ham for bacon, try pepper jack cheese, or skip the meat entirely for a vegetarian version.

How to Make Protein Biscuits: Step-by-Step Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the eggs, milk, and Greek yogurt. Whisk together until smooth and fully combined.
3. Stir in the diced ham, minced chives, and 3/4 cup of shredded cheese.
4. Add the flour, salt, baking powder, baking soda, garlic powder, and onion powder. Stir until the dough is fully combined. Do not overmix.
5. Using an ice cream scoop, scoop about 1/3 cup of dough per biscuit onto the prepared baking sheet. You should get about 11 to 13 biscuits depending on the size of your scoop (I get 12 biscuits). Space them out a bit on the pan.
6. Sprinkle a little extra shredded cheese over the top of each biscuit.
7. Bake for 17 to 22 minutes, or until the tops are golden brown and the dough is fully set. Remove from the oven and enjoy!

There are so many savory breakfast recipes that are just as simple as this one, if you love a hearty, no-fuss morning, that category is worth bookmarking.

Recipe FAQs

Can I make these ahead of time?

Yes! These protein biscuits are great for meal prep. Bake them fully, let them cool, and store in an airtight container in the fridge. They reheat really well and are easy to grab on busy mornings.

What is the best way to reheat them?

You can pop them in the microwave for about 20 to 30 seconds, or warm them in the oven at 350 degrees for about 5 to 8 minutes. Both work well. The oven method will give you a slightly crispier top.

Can I freeze these biscuits?

Absolutely. Let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen in the oven at 350 degrees for about 12 to 15 minutes.

Can I make them without ham?

Yes! You can leave the ham out entirely or swap it for cooked crumbled bacon, or cooked sausage. My breakfast pockets with cottage cheese dough, bacon, and eggs are proof that simple swaps can make something feel totally new.

Can I make the dough the night before?

I recommend baking them fresh for the best rise and texture. The leavening agents start working once they hit the wet ingredients, so the biscuits will bake up best when the dough goes straight into the oven.

Why are my biscuits dense?

Two common reasons: overmixing the dough, or old baking powder or baking soda. Make sure your leavening agents are fresh, and stir the dough only until just combined.

How many biscuits does this make?

This recipe makes about 11 to 13 biscuits depending on the size of your scoop. Using a 1/4 cup scoop gives you closer to 13, while a 1/3 cup scoop gives you about 11 slightly larger biscuits. I prefer to use about 1/3 cup to get bigger biscuits that I can turn into simple breakfast sandwiches on busy mornings.

These are also a really fun pairing with eggs on the side. My easy meal prep breakfast sandwiches with homemade sausage and Gouda use a similar savory flavor profile and are just as make-ahead friendly.

How to Store Leftover Protein Biscuits

Store cooled biscuits in an airtight container in the fridge for up to 5 days. They also freeze really well, see the FAQ above for full freezing instructions.

If you are making a big batch for the week, these pair really well with a side of eggs or even just on their own. My easy make-ahead breakfast recipes round up some of my favorite prep-ahead options that save so much time on busy mornings.

What to Serve With Protein Biscuits

These biscuits are great on their own, but they also make an incredible base for a breakfast sandwich. Slice one in half, add a fried or scrambled egg, and maybe an extra slice of cheese and you have a hearty, satisfying breakfast sandwich that comes together in minutes. This is my favorite way to enjoy these biscuits through out the week.

Here are a few other ways to serve them:

• As a breakfast sandwich: Split the biscuit and fill with a fried egg, scrambled eggs, or even a soft-cooked egg. Add a slice of cheese, hot sauce, or a smear of butter and you are set.
• With eggs on the side: Serve alongside scrambled eggs or a simple fried egg for a complete breakfast. My savory high protein Greek yogurt bowl with feta fried eggs is a great pairing if you want something a little heartier.
• With soup or salad: These also work really well as a savory side for lunch. Think tomato soup, a simple green salad, or a bowl of my cozy chicken noodle soup with turmeric.
• On their own: Honestly, warm out of the oven with a little butter, they do not need anything else.

If you give these protein biscuits a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love these breakfast biscuits as much as we do!

More Recipes You’ll Love

• Easy Meal Prep Breakfast Sandwiches with Homemade Sausage and Gouda
• Breakfast Pockets with Cottage Cheese Dough, Bacon, and Eggs
• Potato, Chive and Cheddar Breakfast Casserole
• Cottage Cheese Egg Bites with Spinach and Feta