My protein biscuits have a soft and fluffy crumb and contain over 10 grams of protein! This easy cottage cheese biscuits recipe requires only 7 ingredients and is ready in 18 minutes.
I recently posted my protein muffins on Facebook and a reader told me that they inspired her to create a protein biscuits recipe.
She sent me an image and they looked so yummy that I just had to make the recipe myself. Of course, I made a few minor tweaks (I just can't help myself!).
In total, I changed the recipe 3 times and the version I am sharing with you today is absolutely delicious and super simple to make.
The hardest thing is sticking to just one biscuit! Thank you, Valerie, for your inspiration.
Also try my almond flour biscuits and these classic keto cheese biscuits.
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What's To Love About This Recipe
Airy Texture - The crumb is really light, airy and fluffy. Low carb buns can sometimes turn out somewhat dense. Not these cottage cheese biscuits!
Flavor galore - The recipe contains a fair amount of shredded cheese, which gives the biscuits a lovely taste.
Easy and Quick - It takes minutes to blend the batter, and the biscuits bake quickly, too. This is a recipe you can throw together as an afterthought.
Family-friendly - Who doesn't like freshly baked cheesy biscuits? The recipe is naturally low carb, high protein, keto and gluten-free - but it's going to go down well with anyone. Even the most critical kids!
Ingredients
Here are the ingredients you'll need:
- Almond flour - I used ground almonds, which is the same as regular almond flour. Reduce by 1 tablespoon for super-fine almond flour.
- Coconut flour - Always goes well in combination with almond flour
- Pea protein powder - Adds additional protein and makes the texture light and fluffy. Pea protein is extracted from yellow peas. It is naturally low in carbs. Read more about the benefits of pea protein.
- Baking powder - Check that it is fresh so the biscuits rise well.
- Cottage cheese - Is naturally high in protein. The taste is richer with a full fat cottage cheese. I don't recommend using low fat cottage cheese as it makes the end result more watery.
- Eggs - Should be large and room temperature
- Cheese - I used a mature cheddar. For a more neutral taste, go for shredded mozzarella or mild cheddar. Gouda, Edam or Monterey Jack would also work.
There is no need for added salt (if you use cheddar cheese) because the cheese is naturally salty. If you use mozzarella or a mild cheese, I do recommend adding a little salt for extra flavor.
See the recipe card for full information on ingredients and quantities.
Instructions
It is simple to make protein biscuits! Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, oven timings and nutrition information.
STEP 1
Blend the cottage cheese, eggs and shredded cheese until smooth.
STEP 2
Add the dry ingredients and blend until just combined. A sticky dough will form.
STEP 3
Spoon the batter in 8 heaps onto a baking sheet lined with parchment paper.
STEP 4
Bake until golden on top and cooked through in the center.
Katrin's Top Tips
#1 Fluffy crumb. I mentioned above that I made the recipe multiple times. Here is what I learned: To achieve a fluffy crumb, blend the dry ingredients only briefly. But the most important thing is to spoon the batter rather than forming or compacting it. This keeps air in the batter and creates an airy texture.
#2 Classic drop biscuits. I wanted to make the recipe easy and fuss free. If you want, use the classic method for drop biscuits: Preheat a heavy cast iron pan with 2 tablespoons of butter in the oven. Once it is hot and the butter melted, add the 8 dollops of batter (¼ cup each) into the pan. Return to the oven and bake as per recipe. This gives the biscuits a buttery, crusty base.
Flavor Variations And Toppings
Here are ideas how to change up the flavor:
- 1-2 teaspoons of Italian herbs (or herbs de Provence)
- ½ teaspoon of garlic powder and ½ teaspoon of onion powder
- 1 teaspoon of turmeric
- Grate parmesan cheese over the biscuits
- Brush the tops with egg wash and sprinkle with sesame seeds, nigella seeds or everything bagel seasoning
- Add finely chopped vegetables such as broccoli, mushrooms or red peppers. Make sure you pan-fry these first to remove any excess moisture.
Serving Suggestion
You can enjoy cottage cheese biscuits straight from the oven. I think they taste best when they are still warm. Here is how to serve them:
- In a bread basket. Serve them as high protein dinner rolls, with a side of creamy butter.
- To mop up sauces. Try them with my beef rouladen or this hearty low carb beef stew.
- With soups. Dip them into creamy soups, such as this low cab tomato soup.
- As a sandwich. Slice in half and fill with avocado, ham and cheese or with lettuce and keto chicken salad.
Substitutions
Cottage cheese - The best substitute for cottage cheese is ricotta. It is also high in protein. Greek yogurt should also work well, but I recommend to reduce the amount to ½ cup or 105g since it is more watery. I do not recommend using cream cheese.
Protein powder - I tested the recipe with egg white protein and with pea protein powder. Pea protein makes the biscuits taste earthier, while egg white protein has a more neutral flavor. I have not yet tried the biscuits with whey protein powder, but this should also work well. I often add whey protein to bread or keto buns for a finer crumb structure.
Nut free - Replace the almond flour with a blend of sunflour seed flour and sesame seed flour.
Recipe FAQs
What we are talking about here is an American style biscuit, which is essentially a savory scone. I am working on a sweet protein biscuit recipe right now - but I'm gonna call them protein cookies to avoid confusion!
You can make 6 larger biscuits in the air fryer (the basket is not big enough to fit 8 smaller ones). Preheat the air fryer to 180C or 350F and bake for 10-13 minutes.
Storage
Protein biscuits keep at room temperature in an airtight container for up to 2 days or in the fridge for up to 1 week.
You can also store them in the freezer for up to 3 months. Freeze them on a baking tray and transfer into a freezer bag once frozen. This way, they do not stick together.
Warm single biscuits in the microwave or in the toaster. Heat larger amounts in a hot oven or air fryer for a few minutes.
More High Protein Recipes
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Recipe
Protein Biscuits
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Dry Ingredients
- ¾ cup almond flour 75g
- ¼ cup coconut flour 30g
- 2 tablespoons pea protein powder 16g (or use egg white protein)
- 1 tablespoon baking powder
Wet Ingredients
- ⅔ cup full fat cottage cheese 140g, I used 6.5% fat.
- 2 eggs large
- 1 cup shredded cheese 113g, I used a medium cheddar
Instructions
- Preheat the oven to 200 / 400F (electric) and line a baking sheet with parchment paper.
- Put the cottage cheese, eggs and shredded cheese into a food processor and blend until smooth. Or, use a large mixing bowl and an electric mixer.
- Add the dry ingredients and process until just mixed and a sticky dough forms.
- Spoon the dough into 8 heaps (around 50g each). Shape around the bottom if necessary, but do not compact the top. Leave a little space between them as the batter will spread.
- Bake 13 minutes or until the biscuits are golden brown on the top and cooked through in the center. Best served warm.
Missy
These are PHENOMENAL! My husband and I enjoyed them with Venison stew made with green beans and Turnips. Perfect compliment to the meal. Thank you!
Elaine
Made these today for lunch. Totally delicious. Light and fluffy texture. Only had whey protein powder, but turned out great. Only one problem, they are so delicious we probably ate far too much!
Toni
I tolerate some dairy, but not a lot. I'm wondering if 1/2 cup of goat cheese would sub for the cottage cheese.
Katrin Nürnberger
As long as you stick with the same texture of cheese, a swap should work well.
FRANCISCO X. PEREZ
This recipe couldn't be easier and my goodness are they delicious. THANK YOU KATRIN!!! Another winner!!!
Katrin Nürnberger
Glad you like them!!!