High-Protein Cottage Cheese Breakfast Biscuits
Fluffy, golden, and packed with 9 grams of protein each – these cottage cheese breakfast biscuits prove that healthy can taste like the real thing. Ready in 25 minutes, no protein powder required. Perfect for school mornings.
Equipment
- Box Grater
- Large Mixing Bowl
- Sheet pan
- Parchment Paper
- Clean kitchen towel or fine-mesh strainer
- Sharp knife or bench scraper
Ingredients
For the Biscuits
- 2 cups self-rising flour
- 6 tablespoons cold butter, grated
- 1.5 cups small-curd cottage cheese, blotted dry
- 2 large eggs
- 1/4 cup buttermilk
For Topping
- Flaky salt (like Maldon)
Instructions
- Preheat oven to 425°F with rack in upper third. Line a sheet pan with parchment paper.
- Blot the cottage cheese: Place cottage cheese in a clean kitchen towel and squeeze firmly over sink until no more liquid drips out. Alternatively, press through a fine-mesh strainer with back of a spoon. You should end up with a crumbly, dry curd.
- Grate the frozen butter on large holes of box grater into mixing bowl. Add self-rising flour and toss with fingers to coat butter shreds. Work quickly to keep butter cold.
- In a small bowl, whisk together blotted cottage cheese, eggs, and buttermilk until smooth. It will be lumpy from the curds – that is correct.
- Pour wet mixture into flour mixture. Stir with a spatula just until dough comes together, no more. Dough will be shaggy and sticky. Stop when no dry flour remains.
- Turn dough onto lightly floured surface. Pat into a rectangle about 1 inch thick. Cut into 8 squares with a sharp knife, pressing straight down without twisting.
- Place biscuits on prepared pan about 1 inch apart. Sprinkle tops with flaky salt. Bake for 14-16 minutes until deep golden brown and kitchen smells like a bakery.
- Let biscuits rest on pan for 5 minutes before serving. This sets the texture and prevents crumbling.
Notes
Don't skip blotting the cottage cheese – it adds two minutes but prevents soggy biscuits. Keep everything cold: cold butter, eggs, buttermilk. High heat (425°F) is non-negotiable for lift. Don't twist the knife when cutting – press straight down and pull straight up. Store in airtight container in fridge up to 4 days. Reheat in toaster oven for best texture. Freeze baked biscuits on sheet pan, then transfer to zip-top bag; reheat from frozen in 350°F oven for 10 minutes.