Fluffy · Cheesy · High-Protein · Quick
🕒 Ready in: 25 minutes
Makes: 8 biscuits
🧾 Ingredients:
- 1 ½ cups all-purpose flour (or use half whole wheat for added fiber)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp dried Italian herbs (or mix of thyme, oregano, basil)
- 2 tbsp fresh parsley, chopped (optional)
- 1 cup cottage cheese (full-fat or low-fat)
- ¼ cup unsalted butter, melted (plus more for brushing)
- ¼ cup milk (or unsweetened almond milk)
- ½ cup shredded sharp cheddar cheese
- 1 egg (for structure and richness)
🥣 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together:
- Flour, baking powder, baking soda, salt, garlic powder, and dried herbs.
- Add the cottage cheese, melted butter, milk, shredded cheese, and egg.
Stir until just combined – don’t overmix. The dough will be slightly sticky. - Scoop the dough into 8 mounds (use a large spoon or cookie scoop) and place on the prepared baking sheet.
- Optional: Brush tops with a little melted butter and sprinkle with extra herbs or a pinch of garlic salt.
- Bake for 15–18 minutes, until golden brown on top and fluffy inside.
- Cool slightly and serve warm!
💡 Tips:
- Cottage cheese texture: If you prefer a smoother texture, blend the cottage cheese before adding.
- Add-ins: Try chopped chives, cooked bacon bits, or a pinch of chili flakes for a twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster oven for best texture.
💪 Nutrition (per biscuit, approx.)
Note: Varies slightly based on ingredients used.
- Calories: ~150
- Protein: ~8–10g
- Carbs: ~12g
- Fat: ~8g