Ham Cheddar + Chive Protein Biscuits
Ham Cheddar + Chive Protein Biscuits
Ingredients
- 1 cup cottage cheese
- 1/4 cup milk, plus more for brushing tops
- 1 tablespoon honey
- 2 tablespoons salted butter, melted
- 7 ounces deli ham, diced into small pieces
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup green onion, diced
- 2 cups bread flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a blender, combine the cottage cheese and 1/4 cup milk. Blend until the mixture is completely creamy and smooth. Transfer the blended cottage cheese mixture to a large bowl. Stir in the honey and melted salted butter until well combined. Fold in the diced deli ham, shredded sharp cheddar cheese, and diced green onion.
⏱️ 5 min
- 3
In a separate large bowl, whisk together the bread flour, baking powder, baking soda, sea salt, and black pepper. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be crumbly and may look slightly dry, which is normal.
⏱️ 5 min
- 4
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Use floured hands to gently bring the crumbly dough together, kneading it just enough to form a more cohesive, smooth dough.
⏱️ 3 min
- 5
Roll the dough out into a rough rectangle, approximately 3/4 inch thick. Don't worry about perfect edges. Fold one end of the rectangle into the center, then fold the other end of the rectangle over it, similar to folding a letter.
⏱️ 3 min
- 6
Gently flatten the dough again into a more narrow rectangle, maintaining a thickness of about 3/4 inch. Repeat the folding process: fold one end into the center, then the other end over it. This layering technique helps create flaky biscuits.
⏱️ 3 min
- 7
Roll the dough lightly one more time to gently press the layers together. Cut the dough into 6 to 9 biscuits and arrange them on the prepared baking sheet, placing them almost touching each other.
⏱️ 3 min
- 8
Brush the tops of the biscuits with a little extra milk. Bake for 20 to 30 minutes, or until the tops are lightly golden brown and the centers are set. The baking time may vary depending on the size of your biscuits; smaller biscuits will cook faster.
⏱️ 25 min•🌡️ 425
- 9
Allow the biscuits to cool on the baking sheet for 10 minutes before serving. For an optional touch, brush the warm tops with a mixture of melted butter and honey.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Ham Cheddar + Chive Protein Biscuits
- 1 cup cottage cheese
- 1/4 cup milk, plus more for brushing tops
- 1 tablespoon honey
- 2 tablespoons salted butter, melted
- 7 ounces deli ham, diced into small pieces
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup green onion, diced
- 2 cups bread flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a blender, combine the cottage cheese and 1/4 cup milk. Blend until the mixture is completely creamy and smooth. Transfer the blended cottage cheese mixture to a large bowl. Stir in the honey and melted salted butter until well combined. Fold in the diced deli ham, shredded sharp cheddar cheese, and diced green onion.
⏱️ 5 min - 3
In a separate large bowl, whisk together the bread flour, baking powder, baking soda, sea salt, and black pepper. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be crumbly and may look slightly dry, which is normal.
⏱️ 5 min - 4
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Use floured hands to gently bring the crumbly dough together, kneading it just enough to form a more cohesive, smooth dough.
⏱️ 3 min - 5
Roll the dough out into a rough rectangle, approximately 3/4 inch thick. Don't worry about perfect edges. Fold one end of the rectangle into the center, then fold the other end of the rectangle over it, similar to folding a letter.
⏱️ 3 min - 6
Gently flatten the dough again into a more narrow rectangle, maintaining a thickness of about 3/4 inch. Repeat the folding process: fold one end into the center, then the other end over it. This layering technique helps create flaky biscuits.
⏱️ 3 min - 7
Roll the dough lightly one more time to gently press the layers together. Cut the dough into 6 to 9 biscuits and arrange them on the prepared baking sheet, placing them almost touching each other.
⏱️ 3 min - 8
Brush the tops of the biscuits with a little extra milk. Bake for 20 to 30 minutes, or until the tops are lightly golden brown and the centers are set. The baking time may vary depending on the size of your biscuits; smaller biscuits will cook faster.
⏱️ 25 min•🌡️ 425 - 9
Allow the biscuits to cool on the baking sheet for 10 minutes before serving. For an optional touch, brush the warm tops with a mixture of melted butter and honey.
⏱️ 10 min