Cottage Cheese Breakfast Biscuits
Cottage Cheese Breakfast Biscuits
Ingredients
For the Base Biscuits
- 2 cups cottage cheese, 2%, blended until smooth
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 tablespoon avocado oil
For the Jalapeño Cheddar Biscuits
- 2 cups low fat cheddar cheese, shredded
- 2-3 jalapeños, to taste, seeded and diced
For the Ham and Cheese Biscuits
- 1 teaspoon black pepper, freshly cracked
- 2 cups low fat cheddar cheese, shredded
- 1 1/2-2 cups ham, diced (turkey ham suggested)
For the Loaded Baked Potato Biscuits
- 2 cups low fat cheddar cheese, shredded
- 1-2 jalapeño peppers, to taste, seeded and diced
- 5-6 green onions, thinly sliced
- 8-9 strips bacon, cooked and crumbled (turkey bacon suggested)
For the Green Onion and Mozzarella Biscuits
- 2 cups low fat mozzarella cheese, shredded
- 1 bunch green onions, thinly sliced
Instructions
- 1
Blend the 2% cottage cheese in a blender until it is completely smooth. Set aside.
⏱️ 2 min
- 2
In a large bowl, whisk together the all purpose flour, baking powder, and salt until well combined.
⏱️ 2 min
- 3
Add the blended cottage cheese, large eggs, and avocado oil to the dry ingredients in the bowl. Mix with a spatula until a sticky dough forms.
⏱️ 3 min
- 4
Mix in your chosen add-ins. For example, for Jalapeño Cheddar, add the shredded cheddar cheese and diced jalapeños. For Ham and Cheese, add the freshly cracked black pepper, shredded cheddar cheese, and diced ham. For Loaded Baked Potato, add the shredded cheddar cheese, diced jalapeño peppers, thinly sliced green onions, and cooked and crumbled bacon. For Green Onion and Mozzarella, add the shredded mozzarella cheese and thinly sliced green onions.
⏱️ 3 min
- 5
Let the dough rest for 10 minutes. During this time, preheat your oven to 425℉ (220℃).
⏱️ 10 min•🌡️ 425
- 6
Line a large baking sheet with parchment paper.
⏱️ 1 min
- 7
Scoop 12 equal portions of dough onto the prepared baking sheet, spacing them out evenly.
⏱️ 4 min
- 8
Bake for 15-18 minutes, or until the biscuits are lightly golden brown and cooked through.
⏱️ 18 min•🌡️ 425
- 9
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store for later.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Breakfast Biscuits
For the Base Biscuits
- 2 cups cottage cheese, 2%, blended until smooth
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 tablespoon avocado oil
For the Jalapeño Cheddar Biscuits
- 2 cups low fat cheddar cheese, shredded
- 2-3 jalapeños, to taste, seeded and diced
For the Ham and Cheese Biscuits
- 1 teaspoon black pepper, freshly cracked
- 2 cups low fat cheddar cheese, shredded
- 1 1/2-2 cups ham, diced (turkey ham suggested)
For the Loaded Baked Potato Biscuits
- 2 cups low fat cheddar cheese, shredded
- 1-2 jalapeño peppers, to taste, seeded and diced
- 5-6 green onions, thinly sliced
- 8-9 strips bacon, cooked and crumbled (turkey bacon suggested)
For the Green Onion and Mozzarella Biscuits
- 2 cups low fat mozzarella cheese, shredded
- 1 bunch green onions, thinly sliced
Instructions
- 1
Blend the 2% cottage cheese in a blender until it is completely smooth. Set aside.
⏱️ 2 min - 2
In a large bowl, whisk together the all purpose flour, baking powder, and salt until well combined.
⏱️ 2 min - 3
Add the blended cottage cheese, large eggs, and avocado oil to the dry ingredients in the bowl. Mix with a spatula until a sticky dough forms.
⏱️ 3 min - 4
Mix in your chosen add-ins. For example, for Jalapeño Cheddar, add the shredded cheddar cheese and diced jalapeños. For Ham and Cheese, add the freshly cracked black pepper, shredded cheddar cheese, and diced ham. For Loaded Baked Potato, add the shredded cheddar cheese, diced jalapeño peppers, thinly sliced green onions, and cooked and crumbled bacon. For Green Onion and Mozzarella, add the shredded mozzarella cheese and thinly sliced green onions.
⏱️ 3 min - 5
Let the dough rest for 10 minutes. During this time, preheat your oven to 425℉ (220℃).
⏱️ 10 min•🌡️ 425 - 6
Line a large baking sheet with parchment paper.
⏱️ 1 min - 7
Scoop 12 equal portions of dough onto the prepared baking sheet, spacing them out evenly.
⏱️ 4 min - 8
Bake for 15-18 minutes, or until the biscuits are lightly golden brown and cooked through.
⏱️ 18 min•🌡️ 425 - 9
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store for later.
⏱️ 3 min