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Breakfast Protein Biscuits

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These savory, high-protein breakfast biscuits are fluffy, cheesy, and perfect for busy mornings. Packed with Greek yogurt and cottage cheese, they’re easy to make, freezer-friendly, and endlessly customizable for a wholesome, grab-and-go breakfast.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon (3g) onion powder
  • 1/2 teaspoon (2g) smoked paprika (optional)
  • 1 cup (225g) low-fat cottage cheese
  • 1/2 cup (120g) plain Greek yogurt
  • 1 large egg
  • 1 cup (110g) shredded cheddar cheese
  • 1/4 cup (10g) chopped fresh chives or green onions (optional)
  • 4 tablespoons (56g) unsalted butter, cold and diced
  • 2–4 tablespoons (30-60ml) milk (as needed)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a blender or food processor, combine cottage cheese, Greek yogurt, and egg. Blend until completely smooth.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and smoked paprika.
  4. Add cold, diced butter to the flour mixture. Cut in using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  5. Stir in shredded cheddar cheese and chopped chives or green onions (if using). Add any optional extras now.
  6. Pour the blended cottage cheese mixture into the dry ingredients. Gently fold together with a spatula until just combined.
  7. If the dough is too dry, add milk 1 tablespoon at a time until the dough is slightly sticky and scoopable.
  8. Use a cookie scoop or large spoon to drop 10-12 mounds of dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 15-18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  10. Transfer biscuits to a cooling rack for 5 minutes before serving. Enjoy warm or at room temperature.

Notes

Keep butter, yogurt, and cottage cheese cold for the flakiest biscuits. Don’t overmix the dough to avoid tough biscuits. For gluten-free, use a 1:1 gluten-free flour blend. Biscuits freeze well—reheat in the microwave or oven. Add-ins like cooked sausage, spinach, or sun-dried tomatoes are delicious. Let dough rest 5 minutes before scooping for easier shaping.

Nutrition

Keywords: breakfast biscuits, protein biscuits, high protein breakfast, savory biscuits, freezer friendly breakfast, meal prep, easy breakfast, cottage cheese biscuits, Greek yogurt biscuits, healthy breakfast

Find it online: https://norasfoods.com/breakfast-protein-biscuits-recipe-easy-freezer-friendly-and-savory/