Cottage Cheese Breakfast Biscuits

High-Protein Cottage Cheese Breakfast Biscuits arrive at the table with a crisp golden exterior and a tender, protein-rich crumb. These biscuits feel refined yet approachable—flaky, buttery pockets threaded with cottage cheese for a subtle tang and added lift. For a fruit-accented companion, try our Blueberry Cottage Cheese Breakfast Bake, which pairs beautifully for brunch or a light supper.

Why Make This Recipe

• Effortless Yet Elegant: quick assembly and oven baking yield a bakery-worthy finish without fuss.
• Minimal Ingredients: pantry-friendly staples come together into something sophisticated.
• Impressive Flavor: cottage cheese adds creaminess and depth while butter and herbs brighten each bite.

What elevates these biscuits is the balance of texture and flavor: the cottage cheese keeps the crumb moist and protein-packed, while cold butter and a brief fold create delicate layers. The result reads like a simple pastry from a neighborhood patisserie.

Ingredients

Base

• 1 1/2 cups full‑fat cottage cheese (drain very briefly if wet) — gives creaminess and protein.
• 2 large eggs, lightly beaten — room temperature.
• 1 1/2 cups self‑rising flour (see note below) — for light lift.
• 3 tbsp cold unsalted butter, cut into small cubes — keeps layers flaky.
• 1/2 tsp kosher salt — adjust to taste.

Note: If you do not have self‑rising flour, use 1 1/2 cups all‑purpose flour + 2 tsp baking powder + 1/4 tsp salt.

Sauce / Compound Butter

• 2 tbsp unsalted butter, softened — room temperature butter.
• 1 tsp lemon zest and 1 tbsp finely chopped fresh chives — brightens savory biscuit.

Topping

• 1/3 cup finely grated sharp cheddar or Parmesan — optional for a savory crust.
• Flaky sea salt or everything seasoning, for sprinkling.

How to Make High-Protein Cottage Cheese Breakfast Biscuits:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment; the high heat gives a bronzed, crisp exterior.
2. In a large bowl, whisk the cottage cheese and eggs until mostly smooth; you should see a slightly speckled, glossy batter.
3. Add the self‑rising flour and salt. Fold gently until a shaggy dough forms — it should feel soft and slightly sticky, not dry.

• Mini-tip: do not overmix; stop when the dough just comes together to keep the biscuits tender.

1. Toss the cold butter cubes into the dough. Use a bench scraper or two knives to cut the butter in until pea-sized bits remain; those pockets melt in the oven and create flakiness.

• Mini-tip: chilled butter yields distinct layers and a flaky bite.

1. Turn the dough onto a lightly floured surface and pat to about 1‑inch thickness. Fold once and pat again to build gentle layers. Cut rounds with a floured biscuit cutter; press straight down without twisting for even rise.
2. Place biscuits on the prepared sheet, brush tops with a little beaten egg or melted butter for sheen, and sprinkle grated cheese and flaky salt if using. The tops should glint and promise a crisp finish.
3. Bake for 12–15 minutes, until the tops are deep golden and the sides show a delicate crust. When tapped, the base should sound slightly hollow.

• Mini-tip: rotate the pan halfway if your oven runs unevenly to ensure uniform browning.

1. Remove to a rack and immediately brush with the lemon‑chive compound butter so the herbs release aroma into the warm biscuit.

How to Serve High-Protein Cottage Cheese Breakfast Biscuits:

Serve warm, split to reveal the tender, moist interior. For an elegant plate:

• Spread with lemon‑chive butter and a sliver of smoked salmon, finishing with microgreens for color and a peppery counterpoint.
• Arrange three biscuits on a long platter with small ramekins of fruit jam and whipped ricotta for textural contrast.
• Pair with a warm fruit bake for a complete brunch; a companion like the Blueberry Cottage Cheese Breakfast Bake creates a harmonious sweet–savory spread.

How to Store High-Protein Cottage Cheese Breakfast Biscuits:

Cool biscuits completely on a rack before storing to prevent sogginess.

• Short-term: keep in an airtight container at room temperature for up to 24 hours.
• Refrigerate: place in a single layer or separated with parchment for up to 3 days. Return to room temperature before reheating.
• Freeze: double-wrap cooled biscuits in plastic, then foil; freeze up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes for best texture.
• Reheating tip: warm in the oven (not microwave) to restore crisp edges; a quick brush of butter before reheating enhances aroma.

Tips to Make High-Protein Cottage Cheese Breakfast Biscuits:

• Use cold butter and minimal handling to preserve flaky layers.
• If cottage cheese is watery, drain briefly in a fine sieve—too much moisture softens the crust.
• For uniform biscuits, chill the cut rounds for 10 minutes before baking to firm the butter.
• Brush tops with egg wash for glossy, deeply browned crowns.

Variation (if any):

• Herb & Goat Cheese: swap cheddar for crumbled goat cheese and stir in 1 tbsp chopped tarragon.
• Gluten‑free: replace self‑rising flour with a 1:1 gluten‑free flour blend plus 2 tsp baking powder.
• Sweet edition: omit savory toppings, fold in 2 tbsp honey and 1/4 cup chopped toasted almonds, and finish with a light dusting of powdered sugar.

FAQs:

Can I use low‑fat or nonfat cottage cheese?

Yes. Low‑fat cottage cheese works but may yield a slightly drier crumb; consider adding 1 tbsp sour cream or yogurt to boost moisture.

How do I make these gluten‑free?

Use a 1:1 gluten‑free baking flour blend with baking powder. Ensure blend contains xanthan or a binder; results will be slightly denser but still flavorful.

Can I prepare the dough ahead of time?

You can assemble the dough and refrigerate for up to 24 hours. Keep wrapped and chilled, then cut and bake directly from the fridge—add a couple of extra minutes to baking time if very cold.

What’s the best way to get flaky layers?

Keep the butter cold, fold the dough once or twice to create layers, and avoid overworking. Chill cut biscuits briefly before baking if your kitchen is warm.

Conclusion

These High‑Protein Cottage Cheese Breakfast Biscuits offer a refined, modern take on a breakfast staple: crisp, golden exteriors give way to a moist, protein‑rich interior that reads elegant on any tabletop. Their simplicity makes them ideal for a leisurely brunch or an elevated weekday start—pair with light spreads, smoked fish, or a warm fruit bake for contrast. If you’d like more inspiration, consult High Protein Cottage Cheese Breakfast Biscuits – Avocado Skillet for a complementary perspective. Share your plating ideas or tweaks in the comments, and tell us: How would you make this dish your own?

High-Protein Cottage Cheese Breakfast Biscuits

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 12 biscuits 1x
• Diet: Vegetarian

Print Recipe

Description

Crisp golden biscuits with a tender, protein-rich crumb, featuring cottage cheese for creaminess and depth.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups full-fat cottage cheese
• 2 large eggs, lightly beaten
• 1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/4 tsp salt)
• 3 tbsp cold unsalted butter, cut into small cubes
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter, softened
• 1 tsp lemon zest
• 1 tbsp finely chopped fresh chives
• 1/3 cup finely grated sharp cheddar or Parmesan (optional)
• Flaky sea salt or everything seasoning, for sprinkling

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a large bowl, whisk the cottage cheese and eggs until mostly smooth.
3. Add the self-rising flour and salt; fold gently until a shaggy dough forms.
4. Toss in cold butter cubes and cut in until pea-sized bits remain.
5. Turn the dough onto a floured surface and pat to 1-inch thickness, fold once, and pat again.
6. Cut rounds with a biscuit cutter, placed on the prepared sheet. Brush with beaten egg or melted butter, and sprinkle with cheese and flaky salt if using.
7. Bake for 12–15 minutes until tops are golden and sides show a delicate crust.
8. Brush with lemon-chive compound butter right after baking.

Notes

For best results, use cold butter and minimal handling. Can substitute low-fat cottage cheese but may need sour cream for moisture. Dough can be refrigerated for up to 24 hours before baking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 220
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 45mg