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

  

• 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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Instructions

 

• Preheat the oven to 425°F.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

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