High Protein • 6 Ingredients • Ready in 30 Min

Tastes like store-bought — without the extra, unnecessary ingredients. Flaky, golden, and packed with protein from cottage cheese.

*Estimated per biscuit with a cheddar topping, based on standard ingredient values — verify with your own calculator if needed.

Some mornings you just want a warm, flaky biscuit — not a protein shake, not another bowl of oats. These are my answer to that. Blended cottage cheese stands in for the usual heavy cream or buttermilk, quietly doing the work of keeping the dough soft while stacking in real protein. No protein powder, no weird aftertaste — just a biscuit that tastes like the real thing.

🛒 What You'll Need

• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup (225g) 2% cottage cheese (low fat)
• 1 large egg
• 2 tbsp unsalted butter, melted and slightly cooled
• Optional: 1–2 tbsp milk, for brushing the tops

💡 Topping ideas: Grated sharp cheddar · everything bagel seasoning · grated parmesan + garlic powder  · flaky sea salt and cracked black pepper

🍳 How to Make Them

Read through Ritta's Notes below before you start — they'll help with dough texture, toppings, and storage.

1. Preheat the oven to 425°F. (Using a convection or countertop oven? Wait until the dough comes together, then preheat to 400°F — it heats much faster.) Line a baking sheet with parchment paper.
2. Blend the cottage cheese until completely smooth.
3. Make the dough. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the blended cottage cheese, egg, and melted butter. Mix with a spoon until a shaggy dough forms.
4. Bring the dough together. Transfer to a lightly floured surface and lightly flour your hands. Gently knead 5–6 times, just until it holds together. Don't overwork it.
5. Shape the biscuits. Pat the dough into a rectangle about 1 inch thick. Fold it in half once, then gently pat back to 1 inch thick — this is what creates soft, fluffy layers. Cut into 8 biscuits with a dough cutter or sharp knife. Place on the prepared baking sheet.
6. Add toppings (optional). Lightly brush the tops with milk, then add your favorite topping (see ideas above).
7. Bake until lightly golden.
   • Conventional oven: 425°F for 15–18 minutes, checking around 15.
   • Convection/countertop oven: 400°F for about 12 minutes.
8. Finish. Enjoy warm. If left plain, brush the tops with a little melted butter after baking.

🔥 Ritta's Notes (Tips + Swaps):

What should the dough feel like? Shaggy at first, then soft and only slightly tacky — not as wet as my protein bagel dough.

Dough seems dry? Keep mixing and gently kneading — the cottage cheese needs a minute to hydrate the flour. Still not coming together after a minute? Add milk 1 tsp at a time.

Dough seems sticky? Lightly flour your hands and surface. Still very sticky? Add flour 1 tbsp at a time, using only as much as needed.

Can I skip blending the cottage cheese? You can, but I highly recommend blending it — it makes the dough smoother and gives the biscuits a softer, more even crumb.

Can I skip the milk wash? Yes — it just helps the tops brown evenly and gives toppings something to stick to.

🧊 Storage Instructions

❓ Frequently Asked Questions

Can I taste the cottage cheese?

Not once it's blended smooth and baked — it disappears into the dough and just adds moisture and protein, similar to how buttermilk works in a traditional biscuit.

Can I make these dairy-free?

Cottage cheese is doing a lot of the textural work here, so a direct swap isn't guaranteed to give the same result — but a dairy-free cottage cheese alternative and plant-based butter are worth experimenting with if that's a need for you.

Why do I fold the dough in half before cutting?

That single fold creates thin layers in the dough, which is what gives the biscuits a softer, flakier texture once baked — the same principle as classic laminated biscuit dough, just simplified.

Can I double the recipe?

Yes — just work in two batches when kneading and shaping so the dough doesn't get overworked, and you may need an extra minute or two of bake time.

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