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Delicious high-protein old cheddar biscuits with just 5 ingredients. Perfectly baked with a crunchy bottom and served with warm butter.
Biscuits Ready In Under 30 minutes
From start to finish, I took about 25 minutes to make these old cheddar biscuits.
I went with the Greek yogurt and floured it, just as I did with my flatbread, but I used self-raising flour.
They couldn’t have turned out any better, and if you don’t tell Mrs. CBB, I won’t, but I ate three biscuits.
Perfect for Christmas morning, New Year’s Day, lunch, breakfast, snack, or Sunday brunch.
Heck, bring one to bed with you.
The only tip I can think of that would be important is to cool the biscuits on a rack to keep the bottom crunchy.
You can transfer them to a bag or box for up to three days when cool.
These biscuits freeze well; when I want one, I take it out to defrost and enjoy.
Crusty Bottom Old Cheddar Biscuits
To get the crispy bottom on the old cheddar biscuits, spray the parchment paper with cooking spray.
I used Pam cooking spray and gave it a light coating, but you can use any brand you prefer.
Avoid moving the biscuits around while baking so the crust forms at the bottom.
You will know when the old cheddar biscuits are done because the tops will be golden brown.
The baking process takes 12-15 minutes, depending on your oven, so keep an eye on them.
Do not overbake the biscuits.
Oven-Fresh Breakfast Biscuits
I sliced the old cheddar biscuit and added three slices of turkey breast deli meat and cream cheese once it cooled.
If I had had time that morning, I would have added a fried egg to increase the protein even more.
Another idea would be breakfast sausage (Costco has delicious breakfast sausage in the freezer section), cheese, and a poached egg.
Ingredients For Old Cheddar Biscuits
Ingredients
- 1 cup shredded old white cheddar – Use old for that sharp cheddar taste.
- 2 cups self-raising flour or all-purpose flour + 2 tsp baking powder (you can find the flour at any Canadian grocery store or Amazon Canada. BRODIE makes it.)
- 1 cup 2% milk
- 1/3 cup 2% Greek yogurt
- 1 tsp salt
- Optional
- Add any other spices you’d like.
Hot Buttered Fresh Biscuits
Fresh from the oven, slice the old cheddar biscuit in half and slather with butter.
Sometimes, I like to add butter and my homemade strawberry rhubarb chia jam with cream cheese.
I know it sounds nutty, but it’s so delicious. Try it with any jam you like.
Bakers Seven
I know it’s odd that there are only seven, but that’s how many biscuits I could manage with a large #8, 4-oz ice cream scoop.
If you want to make them a bit smaller for kids or snacks, you could squeeze eight biscuits out, but they are the perfect size.
How To Make Old Cheddar Biscuits
- Preheat the oven to 350 degrees.
- Add the flour, milk, Greek yogurt, salt, and cheddar cheese to a large mixing bowl.
- Mix with a spoon to combine all of the ingredients.
- Prepare a baking sheet with parchment paper and spray it with cooking spray.
- Scoop 7 scones using a 4oz #8 large ice cream scoop about 1 inch apart.
- Bake for 12-15 minutes or until golden brown on top.
- Remove from the oven and let cool on a cooling rack to keep the bottoms crispy.
Protein-Packed Biscuits
For each 4-oz high-protein biscuit, there are 6.4 grams of protein.
Add more protein by incorporating meat, seafood, vegetables, legumes, or dairy products.
Including one large egg and three slices of turkey deli meat adds 21 grams of protein.
Quick High-Protein Cheddar Biscuits
Delicious high-protein old cheddar biscuits with just 5 ingredients. Perfectly baked with a crunchy bottom and served with warm butter.
Ingredients
- cup shredded old white cheddar – Use old for that sharp cheddar taste.
- 2 cups self-raising flour or all-purpose flour + 2 tsp baking powder (you can find the flour at any Canadian grocery store or Amazon Canada. BRODIE makes it.)
- 1 cup 2% milk
- 1/3 cup 2% Greek yogurt
- 1 tsp salt
- Optional
- Add any other spices you’d like.
Instructions
- Preheat the oven to 350 degrees.
- Add the flour, milk, Greek yogurt, salt, and cheddar cheese to a large mixing bowl.
- Mix with a spoon to combine all of the ingredients.
- Prepare a baking sheet with parchment paper and spray it with cooking spray.
- Scoop 7 scones using a 4oz #8 large ice cream scoop about 1 inch apart.
- Bake for 12-15 minutes or until golden brown on top.
- Remove from the oven and let cool on a cooling rack to keep the bottoms crispy.