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.