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These have earned a permanent spot in my meal prep rotation. They are insanely good; they’re soft and cheesy on the inside and lightly crispy on the outside. Plus, they’re very simple to make with minimal ingredients and you can use the base recipe to start then add whatever meat, cheese or vegetables you have in your fridge to make them your own!
This recipe is freezer friendly (just let cool then store in a resealable bag or container), and the biscuits stay fresh in the fridge for up to a week. Just warm one up when you’re ready for a quick and easy breakfast that’s packed with flavor and protein. My favorite method is to pop them into my air fryer on the warm up setting at 300℉ for about 10 minutes, but you can microwave them for 1 minute and 30 seconds or heat them up in the oven too!
See the Recipe Notes below for the macro-nutrient information. The macros are calculated based on the specific ingredients I used, so if you use different ingredients, they’ll change slightly. You can use a macro calculator app to get the specific macros for any variation you make.
Cottage Cheese Breakfast Biscuits (Easy and High Protein)
Equipment
- 1 food processor or immersion blender
- 1 whisk
- 1 spatula, rubber or wooden
Ingredients
Base Recipe
- 2 cups 2% cottage cheese (see Note 1)
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 large eggs
- 1 tbsp avocado oil
Green Onion and Mozzarella (see Note 2)
- 1 tsp garlic powder
- 2 cups low fat mozzarella cheese, shredded (you can use full fat cheese too)
- 10-12 green onions, thinly sliced (green parts only)
Jalapeño & Cheddar
- 1 tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 3-4 jalapeño peppers, seeded and finely diced
- 1 jalapeño pepper, sliced, for garnish (optional)
Ham & Cheese
- 1 tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 2 cups ham, diced (I use Butterball turkey ham, but any kind works)
Loaded Baked Potato
- ½ tsp freshly cracked black pepper
- 2 cups low fat sharp cheddar cheese, shredded (you can use full fat cheese too)
- 1-2 jalapeño peppers, seeded and finely diced
- 6-8 green onions, thinly sliced (green parts only)
- 9 strips bacon, cooked and crumbled (I use chicken or turkey bacon, but any kind works)
Instructions
- In a food processor, blend the cottage cheese until completely smooth
- In a large bowl, whisk together the flour, baking powder and salt
- Add the cottage cheese, eggs and avocado oil and mix with a spatula until a rough, sticky dough forms
- Fold in the add-ins of choice (see below) and mix until combined
- Let the dough rest for 10-15 mins
- Preheat oven to 425℉/220℃ and line a large baking sheet with parchment paper
- Using a large spoon or a measuring cup, scoop the dough onto the baking sheet in 12 equal portions about 2 inches apart (about â…“ cup each)
- Bake for 15-18 mins or until lightly golden; the inside should be soft and fluffy and the bottoms slightly crispy
- Allow to cool before serving, storing or freezing
Green Onion & Mozzarella
- Whisk in the garlic powder with the dry ingredients
- Once the dough comes together, fold in the mozzarella cheese and green onions and continue mixing until combined
Jalapeño & Cheddar
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese and jalapeño peppers and continue mixing until combined
- Once the biscuits are arranged on the baking sheet, garnish each with 2-3 slices of jalapeño (optional)
Ham & Cheese
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese and diced ham and continue mixing until combined
Loaded Baked Potato
- Whisk in the black pepper with the dry ingredients
- Once the dough comes together, fold in the cheddar cheese, cooked bacon, green onions and jalapeño peppers and continue mixing until combined
Notes
Nutrition
Let me know what you think – leave a comment/rating
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Loved the simplicity of this but even more the taste!! So good!
I’m so happy to hear you liked them! Thank you so much for the feedback.
have you made them with almond flour?
They’ve been tested with almond flour and turned out great! Because it absorbs more liquid than all purpose flour, reduce the amount of almond flour by 2-3 tbsp and add an extra tbsp of oil!
Could you substitute olive oil for the avocado oil?
Absolutely! If it’s extra virgin olive oil, just make sure the smoke point of the brand you’re using is past 425F because the oven temp for this recipe is too high for some olive oils.
Would these work using a GF flour blend? Would the amount of liquid need to be adjusted?
They absolutely do! Bob’s Red Mill 1:1 is the best option because you don’t need to adjust anything with that one. For other blends I recommend reducing the flour by 2-3 tbsp and adding an extra tbsp of oil if the dough looks a little dry.
I used King Author’s GF measure for measure flour and have made the ham and cheese biscuits three times now and my family loves them!
I’d be interested in a lower carb version.
sub almond flour, just reduce by 2-3 tbsp and if the dough seems dry, add a tbsp of oil!
I used King Author’s GF measure for measure flour and have made the ham and cheese biscuits three times now and my family loves them!
I’m SO happy to hear that! Thank you so much for the comment.
Macros for ham and cheese say 220 cal , but farther down it says 374Cals per biscuit… which is it please?
220 calories is the correct one! Unfortunately the automatic calculator that shows 374 uses ALL the listed ingredients, meaning it would essentially be the nutritional information for a biscuit with every single add-in instead of for one version.
Wowza! Just made these tonight for my teenage daughter and husband and they’re so incredibly delicious that I only have 6 left for tomorrow! Thank you for this recipe!!!
So happy to hear this! Every time I make these I have to remind myself they’re supposed to last several days
Just made these and they are delish! It feels like I’m eating a cheat meal when I’m not. Ty so much for sharing the recipe!
Thank you for your comment! The best kind of foods are the ones that taste indulgent but secretly aren’t.
Delicious taste but a little dry . I’m not sure what I did wrong?
It could have been a little too much flour? I prefer to measure my flour to make sure instead of scooping it because that can cause it to pack down. The inside should be very soft and doughy!
Made these over the weekend – half with just cheddar cheese, the other half with cheddar and some browned breakfast sausage. My husband, sister, and I loved them! My picky eater didn’t care for the texture, which is more springy of course than a regular biscuit, but my other kid liked the sausage version. Will definitely make these again, just trying to brainstorm a way to get my picky eater to eat and enjoy them too!