Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: ~37 minutes
Ingredients
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Dry Ingredients:
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1 ½ cups (180g) all-purpose flour (or a 1:1 gluten-free baking blend)
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1 cup (120g) whey protein powder (vanilla or unflavored; vanilla adds a subtle sweetness that complements the tomatoes surprisingly well. If using unflavored, consider adding 1 tsp of sugar.)
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ teaspoon garlic powder
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1 teaspoon dried rosemary, crushed
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1 teaspoon dried thyme
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Wet & Mix-Ins:
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½ cup (1 stick / 113g) cold unsalted butter, cubed (or cold coconut oil for dairy-free)
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¾ cup (180ml) buttermilk (or milk + 1 tsp lemon juice)
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⅓ cup (40g) oil-packed sun-dried tomatoes, drained and finely chopped
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¼ cup (25g) Parmesan cheese, grated (optional, but recommended for a flavor boost)
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Equipment
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Large mixing bowl
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Pastry cutter or two forks
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Baking sheet
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Parchment paper
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3-inch round biscuit cutter (or a sharp knife)
Instructions
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Preheat & Prep: Position a rack in the center of your oven and preheat it to 425°F (220°C). Line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, garlic powder, rosemary, and thyme until completely combined.
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Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until the mixture resembles coarse meal with pea-sized pieces of butter remaining. Tip: Keeping the butter cold is crucial for achieving those flaky layers.
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Add Mix-Ins: Gently fold in the chopped sun-dried tomatoes and Parmesan cheese.
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Add Liquid: Pour the buttermilk into the center of the mixture. Use a fork to stir until a shaggy dough just begins to form. Important: Do not overmix.
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Knead Briefly: Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough 3-4 times until it just comes together. It should be slightly sticky but manageable.
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Shape the Dough: Pat the dough into a 1-inch thick rectangle. Fold it in half, then gently pat it back out to a 1-inch thickness. This folding creates beautiful layers.
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Cut the Biscuits: Use a floured 3-inch biscuit cutter to press straight down (do not twist) to cut out your biscuits. Gather any scraps, gently re-pat into a 1-inch thickness, and cut out more biscuits.
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Bake: Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. For softer sides, place them close together; for crispier edges, leave more space.
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Bake to Golden Perfection: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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Cool & Serve: Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. They are best served warm.
Time & Intensity Guide
Total Time: 37 Minutes
Active Time: 20 Minutes (Mixing, kneading, and cutting)
Passive Time: 17 Minutes (Oven time—perfect for cleaning up)
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Intensity Level: Easy/Beginner
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The most challenging part is not overworking the dough. Follow the instructions for a few folds and stop when the dough comes together. Even if they aren’t perfect, they will be delicious!
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Texture and Flavor Profile:
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Flavor: Savory, tangy, herbaceous, with a hint of sweetness from the vanilla protein powder.
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Texture: Tender and soft on the inside with a slightly crisp, golden exterior. Chewy bits of sun-dried tomato provide pockets of intense flavor.
The Nutrition Lowdown
The “Protein” in the title isn’t just for show. By swapping out some of the traditional flour for protein powder, we significantly boost the nutritional profile of these biscuits.
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Serving Size: 1 biscuit (makes 12)
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Calories: ~210 kcal
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Protein: 12g
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Total Fat: 11g (Saturated Fat: 7g)
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Carbohydrates: 17g
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Fiber: 1g
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Sugar: 3g
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Sodium: 340mg
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Calcium: 150mg
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Iron: 1.8mg