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These high protein cottage cheese biscuits are flaky, cheesy, and have about 15g of protein each, with no protein powder. Blended cottage cheese stands in for buttermilk, extra-sharp cheddar and parmesan bring big flavor, and green onions make every bite taste like a loaded biscuit. You would never guess there’s cottage cheese in them!
Quick Look: High Protein Cottage Cheese Biscuits
- 🧀 What it is: Flaky cheddar green onion biscuits where blended cottage cheese replaces the buttermilk.
- ⭐ Why it works: Blend the cottage cheese silky smooth and grate the butter frozen.
- 💛 Why you’ll love it: Bakery-style layers and big cheese flavor, with the protein coming from real food.
- ⚠️ What to watch for: The dough is tacky, so flour your hands and chill it if it smears.
- ❄️ Make ahead: Bake a day early. Reheating crisps the outside even more than fresh.
Why You’ll Love This Recipe
- About 15g of protein per biscuit with zero protein powder
- Real flaky layers from cold butter and two letter folds
- Extra-sharp cheddar, parmesan, and green onion for big savory flavor
- The cottage cheese disappears completely once blended, the same trick behind my cottage cheese cookie dough
- Even better reheated, so they’re perfect for meal prep
Table of Contents
Ingredients You’ll Need (and Why)
- Cottage cheese: Blended completely smooth, it does the job of buttermilk. It adds moisture, a little tang to activate the baking soda, and most of the protein. It’s the same trick that makes my high protein cottage cheese queso so creamy. I use 2% because the butter already brings the richness where it matters.
- Bread flour: It has more protein than all-purpose flour, which adds to your total. It also gives the biscuits enough structure to hold up to the wetter dough.
- Extra-sharp cheddar + parmesan: Sharp cheddar gives you more flavor per bite, so you can use less of it. Parmesan is one of the highest protein cheeses out there and adds a salty, nutty depth.
- Cold salted butter: Frozen and grated, it stays in little pieces that turn into steam pockets in the oven. That’s where your flaky layers come from, and it’s the same trick behind my flaky all-butter pie crust.
- Green onions: They add freshness and a mild oniony bite that makes these taste like a classic cheddar scallion biscuit.
Full ingredient amounts in the recipe card.
Substitutions and Additions
- All-purpose flour: It works, but the biscuits will be a little softer and slightly lower in protein.
- Full-fat cottage cheese: Use 4% for a richer biscuit. Protein stays about the same. (Got some left in the tub? Use it in my high protein cottage cheese cheesecake.)
- Swap the cheese: Pepper jack or gruyère both work in place of the cheddar.
- Chives instead of green onion: Use about ¼ cup, finely chopped.
- Make it a breakfast biscuit: Dice 2 fully cooked chicken sausage links small, brown them, and cool completely before tossing them in with the cheese. This adds roughly 3 to 4g of protein per biscuit.
How to Make Cottage Cheese Biscuits
- Blend the cottage cheese. Blend the cottage cheese with the honey until completely smooth, with no curds left. This is what makes the cottage cheese undetectable.
- Mix the dry ingredients. Whisk the bread flour, baking powder, baking soda, salt, garlic powder, and black pepper in a large bowl.
- Grate in the butter. Grate the frozen butter straight into the flour mixture and toss with your fingers until every piece is coated.
- Add the cheese and green onions. Stir in the cheddar, parmesan, and green onions until they are evenly spread through the flour.
- Bring the dough together. Pour in the blended cottage cheese and stir just until a shaggy dough forms. It will be a little tacky, and that’s what you want.
- Shape and fold. Turn the dough onto a well-floured surface, press it into a rectangle about ¾ inch thick, and fold it in thirds like a letter. Press it out and fold once more, then press it back into a ¾ inch thick rectangle. Depending on how much you mixed, you could do this 1 or 2 more times until it holds together better!
- Cut and chill. Cut the dough into 8 biscuits and place them about 2 inches apart on a parchment-lined baking sheet. Chill for 10 minutes.
- Brush with egg wash. Beat the egg with 1 tablespoon of milk and brush it lightly over the tops of the chilled biscuits.
- Bake. Bake at 425°F for 15 to 18 minutes, until golden brown and set in the center. Let them cool for 10 minutes before serving.
Texture note: These are tender and layered inside with crispy cheddar edges. They’re a little heartier than a classic biscuit like my butter swim biscuits, in the best way.
My favorite way to eat them: These are great right out of the oven, but I actually love baking them ahead and reheating them in the oven or air fryer at 350°F for a few minutes. The outside gets extra crispy while the inside turns soft and fluffy again. If you love a biscuit with a crispy outside like I do, try it at least once! One reheated biscuit with a jar of my high protein overnight oats is my go-to breakfast right now.
Expert Tips
- Blend the cottage cheese until it looks like thick sour cream. Any curds left will show up in the biscuit. I blend it the same way for my high protein cottage cheese wraps.
- Keep the butter frozen until the second you grate it. Warm butter means flat biscuits.
- Don’t skip the 10-minute chill. It firms the butter back up so the layers hold in the oven.
- Space the biscuits about 2 inches apart on the baking sheet so the sides bake up golden and crisp all the way around.
- If the dough is too sticky to fold, chill it for 10 minutes first instead of adding lots of extra flour.
High Protein Cottage Cheese Biscuits FAQs
No. Once the cottage cheese is blended completely smooth, it bakes into the dough the same way buttermilk would, adding moisture and a light tang. All you taste is sharp cheddar, nutty parmesan, butter, and green onion. The key is blending until it looks like thick sour cream with zero curds left, since small curds can show up as little pockets in the baked biscuits.
About 15g of protein per biscuit when you cut the dough into 8, with no protein powder. Most of it comes from the 2% cottage cheese, bread flour, extra-sharp cheddar, and parmesan. For an even bigger boost, fold in diced cooked chicken sausage, which adds roughly 3 to 4g of protein per biscuit.
Yes, all-purpose flour works cup for cup. The biscuits will be a little softer and slightly lower in protein, since bread flour has more protein than all-purpose. Bread flour also gives the dough more structure to handle the extra moisture from the cottage cheese, so if your dough feels too sticky with all-purpose flour, work in 1 to 2 extra tablespoons.
Let the biscuits cool completely, then store them in an airtight container in the fridge for up to 4 days. Since they are made with cottage cheese and two kinds of cheese, keep them refrigerated rather than on the counter. Reheat them before serving so the outside crisps back up.
The air fryer is my favorite, at 350°F for 3 to 4 minutes. The outside gets even crispier than when they first came out of the oven, and the cheddar edges get toasty again. The oven at 350°F for 5 to 7 minutes works too. Skip the microwave, since it makes them soft and steamy.
More Recipes You’ll Love
If you tried these High Protein Cottage Cheese Biscuits or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
High Protein Cottage Cheese Biscuits
Ingredients
Wet Ingredients
- 1 1/2 cups 2% cottage cheese
- 1 tsp honey
Dry Ingredients
- 2 cups bread flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp fine sea salt or 1¼ tsp Diamond Crystal kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper freshly cracked
Mix-Ins
- 3 tbsp salted butter frozen
- 3/4 cup extra-sharp cheddar shredded
- 1/2 cup parmesan finely grated
- 3 green onions thinly sliced
Topping
- 1 large egg beaten with 1 tbsp milk, for egg wash
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Blend the cottage cheese and honey until completely smooth, with no curds left.1 1/2 cups 2% cottage cheese, 1 tsp honey
- In a large bowl, whisk the bread flour, baking powder, baking soda, salt, garlic powder, and pepper.2 cups bread flour, 1 tbsp baking powder, 1/4 tsp baking soda, 3/4 tsp fine sea salt, 1 tsp garlic powder, 1/2 tsp black pepper
- Grate the frozen butter into the flour mixture and toss to coat. Stir in the cheddar, parmesan, and green onions.3 tbsp salted butter, 3/4 cup extra-sharp cheddar, 1/2 cup parmesan, 3 green onions
- Add the blended cottage cheese mixture and stir until a shaggy dough forms. If it’s too sticky to handle, add 1 to 2 tbsp more flour or chill for 10 minutes.
- Turn the dough onto a well-floured surface. Press into a 3/4 inch thick rectangle and fold in thirds like a letter. Repeat once more. Depending on how your dough is responding, you could do this 1 or 2 more times until it holds together better!
- Press the dough into a 3/4 inch thick rectangle again and cut into 8 biscuits. Arrange on the baking sheet about 2 inches apart. Chill for 10 minutes.
- Brush the tops with egg wash and bake for 15 to 18 minutes, until golden brown and set in the center. Cool 10 minutes before serving.1 large egg
Notes
- Reheat in the air fryer at 350°F for 3 to 4 minutes, or in the oven at 350°F for 5 to 7 minutes, for the crispiest outside.
- Store in an airtight container in the fridge for up to 4 days.
- Nutrition is an estimate based on low-fat 2% cottage cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay I need everyone to know I have made these biscuits at least once a week since I developed them and I am NOT tired of them yet!! 😍 The flaky layers, the crispy cheddar edges, the green onion in every bite… and 15g of protein?! My favorite move is baking a batch on Sunday and reheating one in the air fryer every morning. The outside gets SO crispy and the inside goes right back to soft and fluffy. If you make them, let me know if anyone guesses there’s cottage cheese in there, because nobody in my house has yet! 🧀⭐⭐⭐⭐⭐