I started making these protein biscuits because I wanted something savory and filling that I could grab on the way out the door without thinking about it. Most biscuits are flour, butter, and not much else. These have red lentils, spinach, sundried tomatoes, and sunflower seeds baked right in, so each one carries about 15 grams of plant-based protein and actually keeps you full.
They're not health food that tastes like health food. They taste like savory, herby biscuits with bits of sundried tomato and seeds in every bite. The lentils disappear into the dough entirely, adding body and protein without changing the texture into something dense or beany. If you handed someone one of these without saying the word "protein," they'd eat it happily and never ask questions.
A cup of dry red lentils, cooked in vegetable stock until mushy and then cooled, is what gives these biscuits their protein without any powder or supplement. Red lentils break down completely when overcooked, which is exactly what you want here. They turn into a thick paste that folds into the dough and vanishes. You won't see them, won't taste them as lentils, but they're doing all the structural and nutritional work.
Cook them in stock, not water. The stock adds a savory depth that water can't, and since the lentils absorb it all, that flavor goes straight into the biscuit. Cover the pot, bring it to a boil, drop to medium, and let them go for ten to twelve minutes until they're soft and the liquid is gone. Then take the lid off and let them steam for ten minutes before mixing. This step dries them out slightly so they don't make the dough too wet.
Self-rising flour is the base, and it matters. The baking powder built into self-rising flour is what gives these their lift without needing yeast or complicated technique. If you don't have self-rising flour, stir three teaspoons of baking powder into two cups of all-purpose flour. Don't try this with chickpea flour or almond flour; they don't have the gluten structure to hold the biscuit together and you'll get crumbly pucks.
The dairy-free yogurt adds tang and moisture and helps the baking powder activate. Plain soy yogurt has the most protein of the plant-based options, but any plain dairy-free yogurt works. If you have silken tofu, blending it smooth until it looks like yogurt is another route and adds even more protein.
A third of a cup of mild olive oil goes in for richness. Use the everyday kind, not something peppery or fruity that will compete with the herbs. Any neutral vegetable oil works if olive isn't your thing.
Then the flavor builders: onion powder and Italian herbs for the savory base, a cup and a half of finely chopped fresh spinach, half a cup of sundried tomatoes (the dry kind, not oil-packed, chopped small), three-quarters of a cup of sunflower seeds for crunch, and a third of a cup of nutritional yeast for a cheesy, umami note. Vegan cheddar works instead of the nutritional yeast if you prefer actual cheese flavor.
Everything goes into one large bowl: flour, spices, yogurt, oil, the cooked lentils, spinach, tomatoes, seeds, and nutritional yeast. Stir until it comes together into a sticky dough. It will be wetter and stickier than a traditional biscuit dough, and that's correct. The lentils and spinach both carry moisture.
Divide the dough into eight equal portions and place them on a parchment-lined baking sheet that you've lightly oiled. Don't try to shape them into perfect rounds. A rough, craggy surface is fine and gives you better crust.
Bake at 400 degrees for twenty to twenty-five minutes until the tops are golden brown. They'll feel slightly soft when they first come out but firm up as they cool. Give them a few minutes on the sheet before you move them.
These store well, which is half the reason I make them. Three days in the fridge in a sealed container, or up to a month in the freezer in a zip bag. I bake a full batch on a weekend and freeze them individually so I can pull one out the night before and it's ready by morning. A quick warm-up in the oven or toaster brings them back to life.
I eat them on their own for breakfast, split and topped with avocado, alongside soup for lunch, or as a snack when I need something substantial that isn't sweet. They also work surprisingly well as a side at dinner, next to a stew or a salad, filling the role bread usually plays but with actual nutrition behind it.
Hemp seeds instead of sunflower seeds push the protein even higher. Chopped walnuts give a richer, earthier flavor. If you want to go gluten-free, a good GF all-purpose blend works, but you may need to adjust the amount slightly since GF flours absorb moisture differently. The recipe works well with white spelt flour or white whole wheat flour if you want to stay in the wheat family but go a step more whole-grain.
One note on ovens: the source recipe uses a convection (fan-forced) setting. If you're baking conventional, bump the temperature up by about 25 degrees. The timing should be similar, maybe a few extra minutes. Watch for golden tops rather than going strictly by the clock. Makes 8 biscuits.
The base dough takes well to variations. Swap the spinach for finely chopped kale. Use olives instead of sundried tomatoes for a more Mediterranean lean. Add a teaspoon of smoked paprika if you want warmth. The lentil-and-flour foundation stays the same; everything around it is flexible. That's what keeps these in my regular rotation instead of being a recipe I made once and forgot about.
Savory biscuits made with red lentils, spinach, sundried tomatoes, and sunflower seeds. About 15g of plant-based protein per biscuit, one bowl, and ready in 40 minutes.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use plain soy yogurt for the most protein; blended silken tofu also works. Sundried tomatoes should be the dry kind, not stored in oil. If using a conventional (non-convection) oven, increase temperature by about 25 degrees Fahrenheit.