Protein Biscuits
Savory breakfast protein biscuits loaded with cheddar, ham, & chives! These flaky, high-protein biscuits are make-ahead friendly and give you an easy protein boost (10g per biscuit), thanks to the blended cottage cheese in the dough. Bake these flaky, tender biscuits in under 30 minutes!
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Servings: 10 biscuits
INGREDIENTS
- 2 cups all-purpose flour
- 1 Tablespoon baking powder aluminum-free
- 1/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 1 cup cooked diced ham
- 1/3 cup finely diced chives
- 2 Tablespoons avocado oil or melted coconut oil
- 1 cup cottage cheese blended smooth
- 1/4 cup milk plus more for brushing
- 2 teaspoons honey
- Topping: 2 Tbsp melted butter + 1 Tbsp honey or hot honey, and flaky salt
INSTRUCTIONS
- Preheat the oven to 425°F.
- Whisk the flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.2 cups all-purpose flour, 1 Tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1 cup shredded cheddar cheese, 1 cup cooked diced ham, 1/3 cup finely diced chives
- Create a well in the center and add the avocado oil, blended cottage cheese, milk, and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.2 Tablespoons avocado oil, 1 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey
- Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a 3/4-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a 3/4-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
- Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone and you have 10 biscuits.
- Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
- While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.
Notes
Storage: Store leftovers in airtight container at room temperature 1-2 days or in the fridge for up to 4 days. Freeze cooled biscuits wrapped for up to 2 months. Reheat in the oven or air fryer for the crispiest edges. But I've also reheated these in the microwave and added a slice of butter and they're amazing.
Make-ahead: You can mix dough ahead, refrigerate for 4-6 hours, then bake. Bring back to room temp a bit so the cold dough doesn’t affect rise.
Meal prep for pregnancy/postpartum: This recipe is high in protein and includes three types of dairy. Dairy foods like milk, cheese and yogurt provide essential nutrients that support a healthy pregnancy and child brain development. They also freeze and reheat so well (perfect for post-partum prep!). Follow the storage and reheating tips above!
Nutrition
Serving: 1biscuit | Calories: 204kcal | Carbohydrates: 22g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 679mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg
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