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.