Cottage Cheese Biscuits

We’re quickly approaching the “holiday season”! I’m going start this season off with some super easy to make higher protein Cottage Cheese Biscuits. You only need a couple ingredients them and there are endless variations. Eat them as is, dip them, make a sandwich, and so on!

Start with one with a mixing bowl or food processor. If you don’t like texture, this is where you’d use a food processor. Personally, I prefer the cottage cheese and other textures here as it gives it more of a “crumbly” biscuit feel.

Add into whatever you’re using, 1 cup of cottage cheese, 2 tablespoons of sour cream or softened cream cheese, 1 large whole egg, and 1/2 cup of a shredded cheese like a cheddar blend. I’d use either full or reduced fat cottage cheese. You need the moisture.

Want more protein in these cottage cheese biscuits? Swap 15 grams (1/8 cup) of flour for 15 grams (1/2 scoop) of unflavored protein powder!

Mix those together until thoroughly combined.

From here, mix in 1 cup of a self rising flour. You don’t want to over-mix so stop as soon as the flour is mixed in and the dough looks a bit lumpy. If you don’t have self rising, here’s how you can make your own:

Homemade Self Rising Flour

Don’t have access to self rising flour? You can make your own with 3 simple ingredients you might already have:

• 1/2 Teaspoon (3g) Salt
• 2 Cups (240g) All Purpose Flour
• 3 Teaspoons (12g) Baking Powder

These last 2 ingredients are completely optional. For bacon jalapeño cottage cheese biscuits I’ll go with 2 tablespoons of bacon bits and some chopped up jalapeños (add more or less depending on your heat tolerance). Use whatever you want here or nothing at all, they’re delicious either way!

Cottage Cheese Biscuits

Here’s a couple other variations I like to make depending on what I’m using my biscuits for.

• Everything: Everything seasoning in the dough and on top (1-2 tablespoons)
• Ham & Swiss: 1/2 cup diced ham, use Swiss cheese, and 1 teaspoon dijon mustard
• Garlic Herb: 1 teaspoon garlic powder and 2 tablespoons chopped fresh herbs
• Sausage & Pepper Jack: 1/2 cup cooked sausage (crumbled), use pepper jack cheese, and a pinch of red pepper flakes

Gently mix whatever you’re going with into your dough.

You can shape these cottage cheese biscuits either with something like an ice cream scoop or your hands (my preference). If you’re using your hands, keep them a little bit damp to prevent anything from sticking to them. If your mix does appear to be too sticky, add in a little more flour.

Place each biscuit on a baking sheet lined with parchment paper, do your best to make them all equally sized. If you want less work, you could throw your mix into some muffin cups.

Top them with anything you want like some additional shredded cheese, bacon bits, jalapeño slices, or whatever else you used and put them into the oven on 420F/215C for around 17-20 minutes.

These cottage cheese biscuits will last in the fridge around 4-5 days and they also freeze great for up to 2-3 months! You can reheat them in the oven on 350F/176C or air fryer at 300F/148C for 5-10 minutes.

Looking for something to pair these with? Try our Slow Cooker Enchilada Soup!