Cheddar & Onion Biscuits

Cheddar Crispy Onion Protein Biscuits

These cheddar and onion biscuits might be my go to BEC conveyor from now on... They're savory, taste rich but don't leave a brick in your stomach, and best of all, there's 21g of protein in one. Greek yogurt keeps them tender while reducing the amount of butter needed compared to traditional recipes. 

Ingredients

• 90g all purpose flour
• 70g oat flour
• 30g casein protein powder
• ½ Tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 45g cold butter, grated
• 150g plain nonfat Greek yogurt
• 1 large egg
• 15ml skim milk
• 50g cheddar cheese, grated
• 50g crispy onions
• Milk, to brush the biscuit tops before baking

Directions

1. If baking same day: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all purpose flour, oat flour, casein protein powder, baking powder, baking soda, and salt.
3. Grate in frozen butter and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the Greek yogurt, egg, and skim milk.
5. Pour the wet ingredients into the dry ingredients and mix just until a shaggy dough forms. It doesn't need to be a fully formed dough.
6. Add in the grated cheddar cheese and crispy onions.
7. With wet hands, continue kneading the dough until everything is combined.
8. Form 4 even sized dough balls, flattening them out by squeezing between your hands. They should be about an inch tall.
9. Refrigerate for 15 minutes minimum (I made these a day ahead of time), to let the butter cool back down. This promotes a better rise, and better flake once baked.
10. When ready to bake, brush a thin layer of milk on top.
11. Place on the prepared baking sheet and bake for 27-30 minutes, or until golden brown.
12. Cool for 5 minutes before serving.

Nutrition Per Biscuit (makes 4)

• Calories: 425
• Protein: 21g
• Carbohydrates: 39g
• Fat: 21g
• Fiber: 3g