High-Protein Cottage Cheese Biscuits

High-Protein Cottage Cheese Biscuits are a classic, flaky biscuit with added protein from blended cottage cheese in the dough. Loaded with Cheddar cheese, ham and chives, these biscuits make for a perfect grab-and-go breakfast!

Why you’ll love these biscuits:

• Protein-packed: with 10 grams protein per biscuit, these can be enjoyed alone, or you can add eggs to make an easy breakfast sandwich.
• Family-friendly: while the garlic/chive flavoring is mild, these are easy to customize. 
• Meal prep-friendly: You can mix the dough ahead of time and refrigerate it for 4-6 hours. Bring the dough back to room temperature before baking.

If you are looking for more protein-packed breakfast recipes, try my savory Cottage Cheese Toast or three-ingredient Cottage Cheese Bagels.

High-Protein Cottage Cheese Biscuits

These are a classic, flaky biscuit with added protein from blended cottage cheese in the dough.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder aluminum-free
• ¼ teaspoon baking soda
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 cup shredded Cheddar
• 1 cup cooked diced ham
• ⅓ cup finely diced chives
• 2 tablespoons avocado oil or melted coconut oil
• 1 cup cottage cheese blended smooth
• ¼ cup cold milk whole milk preferred, plus more for brushing
• 2 teaspoons honey

Topping

• 2 tablespoon melted butter + 1 tablespoon honey
• 1 tablespoon honey or hot honey + Flaky salt

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Method

 

1. Preheat the oven to 425°F.
2. Whisk the flour, baking powder, baking soda, garlic powder and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.
3. Create a well in the center and add the avocado oil, blended cottage cheese, milk and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.
4. Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a ¾-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a ¾-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
5. Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone.
6. Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
7. While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.

Notes

• Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days.
• Freeze cooled biscuits wrapped for up to 2 months.
• Reheat in the oven or air fryer for the crispiest edges, a microwave also works for reheating.