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Introduction
There’s something deeply comforting about the smell of freshly baked biscuits — that buttery aroma wafting through your kitchen, the warm golden tops just begging to be pulled apart. For me, these High-Protein Three Cheese Biscuits were born out of one of those “I want comfort food, but I also want to stay on track” mornings.
It started with a craving for something cheesy and warm, but I didn’t want the carb crash that comes from traditional biscuits. So, I decided to reimagine the classic Southern-style biscuit — but with a macro-friendly twist.
These high-protein biscuits are made with a blend of three cheeses — cheddar, mozzarella, and parmesan — for maximum flavor, and a combination of Greek yogurt, cottage cheese, and whey protein for a serious protein boost. The result? Fluffy, savory biscuits that are light yet deeply satisfying, packed with over 14 grams of protein per serving and low in carbs.
If you’re into fitness, following a high-protein or keto lifestyle, or simply want to eat smarter without giving up comfort food, this recipe will change your breakfast game forever.
Why You’ll Love This Recipe 💛
- 🧀 Cheesy goodness: Every bite melts with cheddar, mozzarella, and parmesan flavor.
- 💪 High in protein: Each biscuit packs over 14g of protein to keep you full for hours.
- 🍞 Fluffy and tender: Soft on the inside, perfectly golden on the outside.
- ⏱️ Quick and easy: Ready in under 30 minutes — no rolling, no kneading.
- 🥣 Meal-prep friendly: Make them ahead, refrigerate, and reheat throughout the week.
- 🧊 Freezer-safe: Store for up to a month and enjoy a protein-packed breakfast anytime.
- 👨👩👧👦 Family-approved: Even non-fitness folks love them — cheesy comfort never fails!
My Personal Experience
I still remember the first time I tried to make high-protein biscuits — they turned out dense, rubbery, and far from the buttery dream I had imagined. I almost gave up on the idea until I realized the secret wasn’t in removing the fats — it was in balancing them with the right kind of protein.
That’s when I started experimenting with Greek yogurt and cottage cheese. Greek yogurt adds moisture and tang while cottage cheese gives that soft, tender crumb that mimics the classic buttermilk texture. A touch of unflavored whey protein locks in the structure and pumps up the protein count without making the biscuits dry.
When I pulled this batch out of the oven — golden, fluffy, and bubbling with cheese — I knew I had nailed it. My kitchen smelled like a mix of garlic butter and toasted cheddar. I spread one open, added a pat of butter, and took the first bite — absolute heaven.
Now, I make these every Sunday for meal prep. They’re perfect on their own, as a side with eggs, or as a breakfast sandwich with turkey bacon or egg whites.
Required Equipment
Mixing Bowl: To combine your dry and wet ingredients evenly. Use a large one to prevent spillage when folding in the cheeses.
Whisk & Silicone Spatula: The whisk helps distribute baking powder and protein evenly, while a silicone spatula makes it easy to fold the batter without overmixing.
Measuring Cups & Digital Scale: For accuracy — crucial when working with protein powders and flours.
Baking Sheet & Parchment Paper: Ensures even baking and prevents sticking. You can also use a silicone mat.
Ice Cream Scoop (Optional): Great for portioning uniform biscuit sizes.
Ingredients & Substitutions
Dry Ingredients:
- 1 cup almond flour – Low in carbs, rich in protein, and provides a tender, buttery texture.
👉 Substitute: Oat flour for a non-keto option. - 1 scoop (30g) unflavored whey protein isolate – Adds structure and boosts protein content.
👉 Substitute: Casein protein for denser, fluffier biscuits. - 1 tsp baking powder – Helps biscuits rise and stay airy.
- ¼ tsp garlic powder & onion powder – Adds depth of flavor.
- Salt & black pepper – To enhance the cheesy richness.
Wet Ingredients:
- ½ cup Greek yogurt (plain, nonfat or 2%) – Moisture + protein. Acts as a binder.
- ¼ cup cottage cheese – Adds creaminess and that fluffy interior texture.
- 2 large eggs – Provides structure and binds everything together.
- 1 tbsp melted butter or olive oil – Adds richness and prevents dryness.
Cheese Blend:
- ½ cup shredded cheddar cheese – Sharp and savory; your main flavor punch.
- ¼ cup shredded mozzarella cheese – Melts beautifully for that stringy pull.
- 2 tbsp grated parmesan – Adds saltiness and a nutty depth.
Optional:
- 1 tbsp chopped chives or parsley for color and freshness.
- Pinch of red chili flakes if you like a little kick.
How to Make High-Protein Three Cheese Biscuits
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients: In a large mixing bowl, whisk together almond flour, whey protein, baking powder, garlic powder, onion powder, salt, and pepper.
- Blend wet ingredients: In a blender or separate bowl, mix Greek yogurt, cottage cheese, eggs, and melted butter until smooth and creamy.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently using a silicone spatula. Do not overmix — just fold until combined.
- Add cheeses: Gently fold in cheddar, mozzarella, and parmesan. The dough should be thick but scoopable.
- Portion dough: Use a spoon or ice cream scoop to drop equal mounds onto the baking sheet, leaving 1–2 inches between each.
- Bake: Place in the oven for 18–20 minutes, or until tops are golden brown and edges are crisp.
- Cool slightly: Let them rest for 5 minutes before removing from the tray.
- Optional finishing touch: Brush with melted garlic butter or sprinkle extra parmesan on top for extra flavor.
Common Mistakes to Avoid
- ❌ Overmixing: Leads to dense, tough biscuits. Mix only until ingredients come together.
- ❌ Too much protein powder: Will make biscuits rubbery. Stick to one scoop.
- ❌ Skipping yogurt or cottage cheese: These are key for softness and structure.
- ❌ Overbaking: Protein-based dough cooks faster — keep a close eye near the end.
Pro Tips for Best Results
- ✅ Use room-temperature eggs and yogurt — helps create a smoother dough.
- ✅ For extra fluff, add 1 tsp apple cider vinegar to the wet mix — it reacts with baking powder for a perfect rise.
- ✅ Sharp cheddar gives stronger flavor; for milder taste, use white cheddar.
- ✅ Make mini versions (half-size) for snackable high-protein bites.
- ✅ Reheat biscuits in an air fryer for 2–3 minutes to restore crispness.
High-Protein Nutrition & Strategy
Each biscuit provides a powerful dose of protein and healthy fats, ideal for fitness-focused lifestyles.
Here’s why this recipe works so well for a high-protein diet:
- Greek yogurt delivers slow-digesting casein protein for sustained energy.
- Cottage cheese adds both whey and casein — perfect for muscle recovery.
- Whey isolate spikes the total protein count while keeping calories in check.
- Cheese fats help with hormone balance and satiety, preventing post-meal cravings.
It’s an excellent meal-prep-friendly breakfast or post-workout snack, especially when paired with eggs, smoked chicken, or turkey bacon.
Variations You Can Try
- 🔥 Spicy Jalapeño Version: Add diced jalapeños or chili flakes for a kick.
- 🌿 Herbed Parmesan: Mix in Italian seasoning or dried basil.
- 🧄 Garlic Butter Drop Biscuits: Double the garlic powder and brush with garlic butter post-bake.
- 🥓 Turkey Bacon Cheddar: Add chopped cooked turkey bacon for an extra 5g protein per biscuit.
- 🧀 Four Cheese Upgrade: Add feta or gouda for more depth.
Optional Additions
- 1 tbsp chia seeds – adds fiber and omega-3s.
- 1 scoop unflavored collagen peptides – invisible boost for joints and skin.
- 1 extra egg white – boosts protein and keeps biscuits moist.
Serving Ideas
- Serve warm with herb butter or Greek yogurt spread.
- Pair with high-protein scrambled eggs or chicken sausage for breakfast.
- Make mini sandwiches with turkey and tomato.
- Serve alongside soups or stews for a hearty, protein-rich meal.
Storage Recommendations
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze up to 1 month. Reheat directly from frozen in the oven for 5–7 minutes.
- Reheat: 2 minutes in air fryer or 10 seconds in microwave.
Frequently Asked Questions (FAQ)
1. Can I use plant-based protein powder?
Yes — use pea or soy isolate, but texture will be slightly softer.
2. Are these biscuits keto?
Yes, if made with almond flour and full-fat cheese/yogurt.
3. Can I make them without protein powder?
You can, but protein count drops and texture becomes denser.
4. Is this recipe meal-prep friendly?
Absolutely — they reheat beautifully and store well.
5. How can I make them crispier?
Use a mix of parmesan and mozzarella for extra crunch.
Nutritional Breakdown (Per Biscuit)
- Calories: 175 kcal
- Protein: 15g
- Fat: 10g
- Total Carbs: 5g
- Fiber: 1g
- Net Carbs: 4g
- Sugar: 1g
- Sodium: 320mg
📌 Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Course: Breakfast, Snack, Side Dish
Cuisine: High-Protein / Low-Carb / Savory
Servings: 6 biscuits
Calories per Serving: 175
Protein per Serving: 15g
High-Protein Three Cheese Biscuits Recipe
Ingredients
- 1 cup almond flour
- 1 scoop whey protein
- ½ cup Greek yogurt
- ¼ cup cottage cheese
- 2 eggs
- ½ cup cheddar
- ¼ cup mozzarella
- 2 tbsp parmesan
- Baking powder garlic, butter
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. This step is essential for preventing the biscuits from sticking and ensuring even browning. If you’re using a metal tray, lightly spray it with nonstick oil to help achieve that perfect golden base.
- In a large mixing bowl, whisk together the almond flour, whey protein isolate, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk thoroughly for about 20–30 seconds — this evenly distributes the leavening and ensures your protein powder doesn’t clump, giving the biscuits a uniform rise and texture.
- In a separate bowl or blender, add your Greek yogurt, cottage cheese, eggs, and melted butter. Blend or whisk until the mixture becomes smooth, creamy, and slightly frothy. This will add air to your wet base, keeping the final biscuits light and fluffy instead of dense.
- Slowly pour the wet mixture into the dry ingredients, and use a rubber spatula or wooden spoon to fold everything together. Do this gently to avoid overmixing — the dough should be thick but scoopable, with a consistency similar to thick muffin batter. Overmixing here can make your biscuits tough, so stop as soon as everything is evenly combined.
- Fold in the cheddar, mozzarella, and parmesan cheeses. Mix just enough so that the cheeses are evenly dispersed through the dough. You’ll see little specks of melted cheese throughout — that’s exactly what you want. If the dough feels too dry, add 1–2 teaspoons of Greek yogurt; if too wet, add a tablespoon of almond flour.
- Using a spoon or small ice cream scoop, drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Aim for 6 even-sized portions for a standard batch. If you want prettier tops, gently press down each biscuit with damp fingers to shape them slightly, but don’t flatten completely — they’ll rise as they bake.
- Place the tray in the preheated oven and bake for 18–20 minutes, or until the tops are golden brown and the edges look crisp. For the best texture, rotate your pan halfway through baking to ensure even browning. You’ll know they’re done when the centers are set and the cheese has created small golden bubbles on top.
- Remove the tray from the oven and let the biscuits cool for 5–7 minutes on the pan. This step helps them firm up and prevents them from falling apart when you pick them up.
- Optionally, brush the tops with a thin layer of melted garlic butter or olive oil right after baking for that irresistible glossy finish. You can also sprinkle a little extra parmesan or fresh parsley on top for garnish.
- Serve warm and fresh out of the oven. These biscuits taste amazing on their own or paired with eggs, soups, or turkey bacon. For an extra protein kick, slice one open and add a layer of Greek yogurt spread or grilled chicken for a quick mini sandwich.
