High-Protein Cottage Cheese Cheddar Biscuits – Fluffy, Savory & Perfect for Healthy Breakfasts

There’s something undeniably comforting about warm, buttery biscuits fresh out of the oven — golden edges, fluffy centers, and that irresistible cheesy aroma filling your kitchen. The only problem? Traditional biscuits are usually loaded with refined flour, butter, and very little protein.

That’s why I created these High-Protein Cottage Cheese Cheddar Biscuits — soft, savory, and satisfying, but with a macro-friendly twist. Each biscuit is packed with protein from cottage cheese, Greek yogurt, eggs, and a touch of whey isolate. The result? A golden, flaky biscuit that fuels your body instead of slowing it down.

Whether you’re following a high-protein lifestyle for fitness, muscle recovery, or simply to feel fuller longer, these biscuits check every box. They’re easy to make, perfect for meal prep, and taste just as good as the buttery originals — if not better.

These biscuits have become one of my go-to breakfast recipes at home. I usually make a batch on Sunday, then reheat one or two each morning with eggs or turkey bacon. They taste freshly baked every time and make mornings so much easier.

If you’ve ever thought “healthy biscuits can’t possibly taste good,” trust me — these High-Protein Cottage Cheese Cheddar Biscuits will change your mind.

💖 Why You’ll Love This Recipe

• 🧀 Cheesy & Fluffy – Soft, savory, and loaded with melted cheddar goodness.
• 💪 Protein-Packed – Over 12g protein per biscuit to keep you full for hours.
• ⏱ Quick & Easy – Ready in just 25 minutes from start to finish.
• 🧊 Meal-Prep Friendly – Store beautifully for the week ahead.
• 🌾 Gluten-Free Option – Easily adaptable for low-carb or gluten-free diets.
• ❤️ Family-Approved – A healthy breakfast everyone will actually enjoy.

👩‍🍳 My Personal Experience

When I first started eating high-protein breakfasts, I struggled to find something warm, satisfying, and savory. Most high-protein recipes were sweet — protein pancakes, oats, shakes — and while delicious, they didn’t satisfy that “buttery breakfast craving.”

So one weekend, I decided to experiment. I had cottage cheese in the fridge, a bit of Greek yogurt, and some sharp cheddar left from a previous recipe. I combined them with oat flour and an egg, hoping for a biscuit-like texture.

The first batch was… edible but flat. Too moist, too dense. I learned that blending the cottage cheese first made a huge difference — it gave the batter a smooth, creamy texture and helped the biscuits rise beautifully.

By batch three, I had the perfect balance: fluffy inside, crispy edges, cheesy aroma wafting through the kitchen. That first bite — warm, melty cheddar with a subtle tang from the cottage cheese — was absolute bliss.

Now, these biscuits are a staple in my high-protein breakfast rotation. They pair perfectly with eggs, avocado, or even as a side with soup or chili.

🧰 Required Equipment

🥣 Mixing Bowls

You’ll need two — one for dry ingredients, one for wet. This helps blend everything evenly without overmixing.

🍴 Fork or Whisk

A sturdy whisk or fork helps combine the batter smoothly. Cottage cheese tends to clump, so whisking ensures a creamy base.

🍳 Blender or Food Processor (Optional)

For ultra-smooth cottage cheese texture. Highly recommended for fluffier biscuits.

🧁 Baking Sheet + Parchment Paper

Nonstick parchment is key — it prevents sticking and helps the bottoms crisp up.

🧈 Cookie Scoop or Spoon

For even portions. Keeps your biscuits uniform and helps them bake evenly.

🔥 Oven Thermometer (Optional)

If you bake often, this ensures your oven temperature is accurate. Protein-rich batters can be sensitive to heat.

🧀 Ingredients & Substitutions

Makes: 8 biscuits

🔄 Substitutions

• Cottage Cheese: Swap with ricotta or blended silken tofu (for dairy-free).
• Greek Yogurt: Use Skyr or light sour cream if you prefer tangier flavor.
• Almond Flour: Replace with oat flour (same quantity) for a nut-free version.
• Whey Protein: You can use pea protein or casein, but you may need an extra tablespoon of liquid.
• Cheddar: Try mozzarella or pepper jack for a different flavor twist.
• Garlic Powder: Replace with minced garlic for a stronger flavor.

💡 Pro Tip: Blend cottage cheese and Greek yogurt together first — it gives the biscuits that creamy bakery-style texture.

🥣 How to Make High-Protein Cottage Cheese Cheddar Biscuits

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
2. Blend the cottage cheese (optional but recommended):
   Add cottage cheese, Greek yogurt, and eggs to a blender or food processor. Blend until smooth and creamy. This step ensures no curd chunks remain and gives a uniform, light texture.
3. Combine dry ingredients:
   In a large mixing bowl, whisk together almond flour, whey protein isolate, baking powder, salt, and garlic powder until well combined. Make sure there are no lumps.
4. Add wet ingredients:
   Pour the blended cottage cheese mixture into the bowl of dry ingredients. Stir with a spatula until the dough just comes together — thick but slightly sticky.
5. Fold in the cheddar cheese and chives:
   Gently fold in shredded cheddar and chopped chives until evenly distributed. Avoid overmixing; it can make the biscuits dense.
6. Scoop the dough:
   Use a spoon or ice cream scoop to drop 8 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Brush with butter or oil (optional):
   For golden tops, lightly brush each biscuit with melted butter or olive oil before baking.
8. Bake:
   Bake for 16–20 minutes, or until the tops are golden and firm to the touch. A toothpick should come out clean from the center.
9. Cool & serve:
   Let biscuits cool for at least 5 minutes before serving. They’ll set as they cool and become extra fluffy.

💡 Mini Tip: Warm them slightly before eating — it reactivates the cheese aroma and makes them taste freshly baked every time.

⚠️ Common Mistakes to Avoid

1. Using watery cottage cheese: Drain excess liquid before measuring. Too much moisture leads to flat biscuits.
2. Overmixing the dough: Gently fold — protein-rich batters can turn rubbery if overworked.
3. Skipping baking powder: This is what gives your biscuits lift and fluff.
4. Using too much protein powder: Stick to ¼ cup; more will make them dense.
5. Baking too long: Almond flour burns quickly; check around 16 minutes.

💡 Pro Tips for Best Results

• Blend for texture: Smooth cottage cheese gives that restaurant-quality crumb.
• Use sharp cheddar: The sharper the cheese, the more flavor without adding calories.
• Freeze raw dough: You can freeze unbaked biscuits and bake later — no need to thaw.
• Add spice: A pinch of smoked paprika or chili flakes turns these into spicy cheddar biscuits.
• Meal prep hack: Slice and toast leftovers with eggs or turkey sausage for an easy breakfast sandwich.

🧬 High-Protein Nutrition & Strategy

Each biscuit offers around 12g of protein, combining both slow-digesting (casein from cottage cheese) and fast-digesting (whey isolate) proteins — ideal for muscle recovery and steady energy.

The mix of healthy fats from almond flour and protein from dairy keeps you full longer, balancing blood sugar and reducing cravings.

These biscuits are perfect for:

• Post-workout fuel
• Breakfast meal prep
• Healthy snack alternative
• High-protein side dish

💪 Nutrition Science Insight:
Cottage cheese contains casein protein, which digests slowly, providing sustained amino acid release — great for muscle retention and satiety. Combined with whey, it creates the perfect anabolic balance.

🌶 Variations You Can Try

• Jalapeño Cheddar: Add diced jalapeños for a spicy kick.
• Turkey Bacon Cheddar: Fold in ¼ cup cooked turkey bacon for smoky flavor.
• Herb & Garlic: Add fresh rosemary, parsley, and roasted garlic for gourmet flair.
• Parmesan Chive: Replace cheddar with parmesan and add extra herbs.
• Sweet-Savory: Mix in a pinch of cinnamon and drizzle with honey (great for brunch).

🧈 Tips for This Recipe

• Let dough rest 5 minutes before scooping — it thickens as the whey hydrates.
• Always bake on the middle rack for even heat.
• Store cooled biscuits in airtight containers to prevent drying.
• Reheat in an air fryer for 2–3 minutes for crispy edges.

💪 Optional Additions

• 1 tbsp chia seeds – adds omega-3s and fiber.
• 1 scoop collagen powder – boosts protein without changing taste.
• 1 tbsp nutritional yeast – enhances cheesy flavor while adding B12.

🍽 Serving Ideas

• Serve with eggs and avocado for a complete breakfast.
• Slice in half and use as a base for breakfast sandwiches.
• Pair with high-protein soups or chili.
• Spread with Greek yogurt butter or cottage cheese dip for extra protein.

🧊 Storage Recommendations

• Fridge: Store up to 5 days in airtight container.
• Freezer: Freeze up to 2 months in zip bags. Reheat at 350°F for 5 minutes or microwave for 25 seconds.
• Reheat Tip: Brush with a bit of water or butter before reheating to restore moisture.

❓ Frequently Asked Questions

1. Can I add protein powder to increase protein content?
Yes — but keep total to ¼ cup. Any more can make biscuits dry.

2. Can I use plant-based protein?
Absolutely. Pea or soy protein works, but you’ll need 1–2 tbsp extra liquid.

3. Are these good for post-workout meals?
Perfect! The combo of casein and whey supports muscle recovery.

4. Can I make these dairy-free?
Yes — use silken tofu instead of cottage cheese, plant yogurt instead of Greek, and vegan cheese.

5. Can I air-fry them?
Yes — 375°F for 10–12 minutes until golden.

6. Are they meal-prep friendly?
Totally. Bake once, store, and reheat for a week’s worth of high-protein breakfasts.

7. Can I make them mini-sized?
Yes, use 1 tbsp dough per biscuit and bake for 10–12 minutes.

📊 Nutritional Breakdown (Per Biscuit)

📌 Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast / Snack
Cuisine: High-Protein, Gluten-Free
Servings: 8
Calories per Biscuit: 170
Protein per Biscuit: 12 g

High-Protein Cottage Cheese Cheddar Biscuits Recipe

Allan

These High-Protein Cottage Cheese Cheddar Biscuits are fluffy, cheesy, and packed with protein — perfect for healthy breakfasts or snacks. They’re easy to make, freezer-friendly, and absolutely delicious without the guilt.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Gluten-free, High Protein

Servings 8

Calories 170 kcal

Ingredients

  

• 1 cup cottage cheese
• 2 eggs
• ¼ cup Greek yogurt
• 1 ¼ cup almond flour
• ¼ cup whey isolate
• 1 cup cheddar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• 2 tbsp olive oil

Instructions

 

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or butter to prevent sticking. If you want extra-crisp biscuit bottoms, preheat your baking sheet in the oven for 5 minutes before adding the dough. This helps the biscuits rise evenly and gives them a golden crust.
• Add 1 cup cottage cheese, 2 large eggs, and ¼ cup Greek yogurt to a blender or food processor. Blend for 30–45 seconds until completely smooth and creamy. The mixture should look thick but pourable with no visible lumps. Blending helps incorporate air into the mixture, which makes the biscuits fluffier and lighter once baked.
• In a large mixing bowl, combine 1¼ cups almond flour, ¼ cup whey protein isolate (unflavored), 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon garlic powder. Whisk thoroughly until the mixture looks uniform and lump-free. This ensures even rising and balanced flavor throughout the dough.
• Pour the blended cottage cheese mixture into the bowl of dry ingredients. Using a silicone spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. The dough should come together thickly but remain slightly sticky. Avoid overmixing as protein-rich batters can become dense or rubbery if handled too much. When scooping, the dough should hold its shape but spread slightly when placed on the tray.
• Fold in 1 cup shredded sharp cheddar cheese and 1 tablespoon chopped chives or green onions (optional). Mix gently until evenly combined. Using sharp or extra-sharp cheddar intensifies the cheesy flavor while keeping the texture rich and soft. The chives add a subtle freshness and aroma that complements the cheddar perfectly.
• Use a medium cookie scoop or a spoon to drop 8 even portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow room for spreading. You can leave them rustic and round for a homemade “drop biscuit” look or lightly flatten the tops to about 1 inch thick for a more classic biscuit shape. If desired, brush the tops with a little melted butter or olive oil to give them a golden shine once baked.
• Place the tray in the center of your preheated oven and bake for 16–20 minutes, or until the tops are golden brown and firm to the touch. Check at the 16-minute mark, as almond flour tends to brown quickly. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re done. If you prefer using an air fryer, bake at 375°F (190°C) for about 10–12 minutes until golden and puffed.
• Let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time allows the steam to escape gently, keeping the interior moist but preventing sogginess. Brushing them with a little melted butter mixed with garlic powder or herbs while still warm adds extra flavor and that bakery-style finish.
• Serve the biscuits warm for the best texture and flavor. The cheese will be gooey and the crumb soft yet hearty. They pair beautifully with scrambled eggs, turkey bacon, or avocado slices for a protein-packed breakfast. You can also enjoy them as a side with soups, chili, or as a savory snack during the day.
• Store leftovers in an airtight container at room temperature for up to 24 hours. In the fridge, they’ll stay fresh for about 4–5 days. To reheat, bake at 350°F for 3–5 minutes or warm in the microwave for 20 seconds. To freeze, wrap each biscuit individually in parchment paper and store them in a freezer-safe bag for up to 2 months. Reheat directly from frozen at 350°F for 8–10 minutes until warm and slightly crisp again.

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