Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (feel free to use almond milk for a dairy-free option)
- 1 tablespoon honey (optional, for a hint of sweetness)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This ensures your biscuits bake evenly and don’t stick.
- In a large mixing bowl, whisk together the flour, protein powder, baking powder, and salt. This step is crucial as it evenly distributes the leavening agent.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. This was a technique I learned standing on that stool in my grandmother’s kitchen—it’s the secret to flaky biscuits.
- Pour in the milk and honey, if using, and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle.
- Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather the scraps, pat them out, and cut again until all the dough is used.
- Bake for 12-15 minutes or until golden brown on top. The smell at this point is irresistible—a reminder of why I love baking so much.
- Remove from the oven and let cool slightly before serving. These biscuits are best enjoyed warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International