Cottage Cheese Breakfast Biscuits (Easy and High Protein)
These breakfast biscuits are super simple to make in only one bowl with minimal ingredients. Soft and fluffy on the inside and crispy on the bottom - plus they're packed with protein from the cottage cheese. Make both flavors below or add other meat or veggies of your choice!
Servings: 12 biscuits
Calories: 224kcal
Equipment
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
- 2 tbsp avocado oil
Green Onion and Mozzarella (see Note 2)
- 1 tsp garlic powder
- 2 cups mozzarella cheese, shredded
- 10-12 green onions, thinly sliced (green parts only)
Jalapeño & Cheddar (see Note 2)
- 1 tsp freshly cracked black pepper
- 2 cups sharp cheddar cheese, shredded
- 3-4 jalapeño peppers, seeded and finely diced
- 1 jalapeño pepper, sliced, for garnish (optional)
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 ⅓ 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)
Notes
Nutrition Facts are calculated automatically and may be inaccurate.
Note 1: I used 1 full 500g tub of 2% cottage cheese for this recipe. Once blended, it will yield around 2 cups. Any other percentage will work fine in this recipe, just make sure it's blended until completely smooth.
Note 2: The measurements for the add-ins are for a full base recipe, and will make 12 biscuits. I like to divide the dough from the base recipe into 2 bowls and divide the add-ins in half, to make a total of 6 biscuits of each flavor. You could also double the base recipe and leave the measurements for the add-ins as is, and make 12 of each biscuit.
Nutrition
Serving: 1 biscuit | Calories: 224kcal | Carbohydrates: 24g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 665mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 2mg