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Protein biscuits

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
Cook Time 15 minutes
Total Time 25 minutes

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

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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