Description
High-Protein Cottage Cheese Breakfast Biscuits are fluffy, savory biscuits packed with 12 grams of protein per serving. Made with cottage cheese, sharp cheddar, and fresh herbs, these tender biscuits are ready in just 25 minutes and perfect for meal prep. Freeze for up to 3 months and reheat for quick, nutritious breakfasts all week long.
Ingredients
1 cup cottage cheese (full-fat or low-fat, small curd preferred)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon garlic powder
4 tablespoons cold butter, cubed
1/2 cup shredded sharp cheddar cheese
2 large eggs
2 tablespoons fresh chives, finely chopped (or 1 tablespoon dried)
1/4 cup milk for brushing tops
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Position oven rack in upper third of oven.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Add cold butter cubes to flour mixture. Using a pastry cutter or your fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized pieces remaining.
4. Stir in shredded cheddar cheese and chopped chives, distributing evenly.
5. In a separate bowl, whisk together cottage cheese and eggs until relatively smooth.
6. Create a well in center of dry ingredients and pour in cottage cheese mixture. Gently fold together with 12-15 strokes until just combined. Dough should look shaggy with some dry flour visible.
7. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle with floured hands.
8. Using a 2.5-inch biscuit cutter dipped in flour, cut straight down without twisting. Place biscuits on prepared baking sheet 2 inches apart.
9. Gather scraps gently, pat together, and cut remaining biscuits.
10. Brush tops lightly with milk for golden finish.
11. Bake for 12-15 minutes until tops are deeply golden brown and biscuits have risen significantly.
12. Transfer to a wire rack and cool for 5 minutes before serving.
Notes
For extra-tall biscuits, place them touching on the baking sheet so they push upward as they rise.
Keep butter cold throughout the process for maximum flakiness.
Don’t overmix the dough – visible streaks of flour and a shaggy appearance are good signs.
Cut straight down with your biscuit cutter without twisting to allow proper rise.
Store in an airtight container for 2 days at room temperature or 5 days refrigerated.
Freeze baked biscuits for up to 3 months. Reheat from frozen in 375°F oven for 10-12 minutes.
Substitute Greek yogurt or ricotta cheese for cottage cheese if needed.
For sweet variation, omit garlic and cheese, add 2 tablespoons sugar and 1/2 cup berries.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: high protein biscuits, cottage cheese biscuits, protein breakfast, healthy biscuits, meal prep breakfast