Fluffy Broccoli Cheddar High Protein Biscuits (Gluten-Free)

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if broccoli cheddar soup and a savory breakfast biscuit had a very protein-forward baby, this would be it.

these fluffy broccoli cheddar high protein biscuits are eggy, cheesy, herby, and shockingly filling without feeling heavy or dry.

they’re one of those recipes that somehow works for breakfast, lunch, or a quick snack, and they reheat beautifully for meal prep. 1000/10 delicious too!

taste & texture

these biscuits are savory, egg-forward, and loaded with classic broccoli cheddar flavor.

the sharp cheddar gives you that nostalgic broccoli cheddar vibe, while the sautéed onion and broccoli add depth and a subtle sweetness.

texture-wise, they’re so fluffy and tender inside with lightly golden edges, not crumbly or dense like a lot of gluten-free biscuits.

thanks to the eggs and cottage cheese, they almost eat like a biscuit–egg bake hybrid in the best way possible.

the broccoli cheddar vibe

if you love broccoli cheddar anything, these will be right up your alley.

they have that familiar comfort-food flavor, but in a more balanced, protein-packed form.

think cozy café biscuit energy… but something that actually keeps you full.

why these are perfect for meal prep

these biscuits are ideal for meal prep because:

• they’re high in protein, so they’re satisfying on their own
• they hold their structure after baking (no crumbling or drying out)
• they reheat well in the microwave, oven, or air fryer
• they work as-is or sliced for breakfast sandwiches

they’re great paired with eggs, turkey bacon, chicken sausage, or even alongside soup or salad.

macros per 1 of 7 large biscuits (approx)

• calories: ~275–290
• protein: ~19–21 g
• carbs: ~22–24 g
• fat: ~13–14 g
• fiber: ~2–3 g

macros are estimates and will vary based on brands used.

how easy these are to make

aside from quickly sautéing the onion and broccoli, this recipe comes together in one bowl.

no blender, no food processor, no fancy steps.

you just whisk, fold, scoop, and bake. the batter is thick and scoopable, which helps the biscuits bake up tall and fluffy without spreading.

substitution options

• cheese: sharp cheddar works best for flavor, but you can use whatever kind you like!
• eggs: for a leaner option, use 3 whole eggs + 2 egg whites
• veggies: swap broccoli for finely chopped spinach or sautéed zucchini (just make sure excess moisture is cooked off)
• dairy-free: this recipe relies heavily on eggs and cottage cheese, so it’s not ideal for a full dairy-free swap, but dairy-free cheddar shreds can work if they melt well

storage & reheating

store biscuits in an airtight container in the fridge for up to 4–5 days.

to reheat, microwave for 20–30 seconds or warm in a 350°F oven until heated through. they can also be frozen, then reheated straight from frozen for easy breakfasts.

if you like Fluffy Broccoli Cheddar High Protein Biscuits (Gluten-Free), you’ll also love these other recipes of mine!

Easy Roasted Beet and Goat Cheese Salad Flatbreads

Epic Healthy High Protein French Onion Soup Dip

Healthy Homemade Sweet Potato Gnocchi with Cheesy Pumpkin Sauce (Gluten-Free!)

Delicious Spanakopita Inspired Stuffed Mushrooms

Baked Whipped Feta and Pumpkin Spinach Dip

Nourishing Veggie Lentil Tortilla Soup

Healthy High Protein Broccoli Cheddar Pasta (Panera Copycat!)

Amazing Skin Food Fall Salad

YiaYia’s Cozy Greek Gigantes

The Best Gluten-Free Weeknight Enchiladas (Vegetarian +15g Protein!)

Lower Carb Buffalo Cauliflower Flatbreads

Greek Girl Spanakopita Dip

are you going to make my Fluffy Broccoli Cheddar High Protein Biscuits (Gluten-Free)?!

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