Cottage Cheese Breakfast Biscuits – Fit Foodie Finds

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I can’t get enough of these high-protein cottage cheese breakfast biscuits, and neither can my toddlers! These protein biscuits are not only perfectly fluffy and savory, they’re protein-packed (15g per biscuit!) thanks to the cottage cheese. A win-win in my breakfast book!

Cheddar and red pepper scones cooling on a wire rack, with a bowl of cottage cheese in the background.

15g of protein per biscuit! Aka the perfect way to start the day 😁

Short list of easy ingredients like all-purpose flour, blended cottage cheese, eggs, and traditional savory biscuit ingredients like diced peppers, diced ham, chives and cheese.

GREAT for breakfast sammies — while you’re already getting 15g of protein in the biscuits alone, I love cutting them in half and stuffing them with eggs, cheese, bacon and fresh spinach for the ultimate breakfast sammie.

A close-up of cheesy baked biscuits with melted cheddar cheese on top, served on a white plate. — Screenshot

The Star Ingredients

Cottage cheese: the protein powerhouse! I recommend 2% or 4% cottage cheese for blending because it contains less water content and will require less flour for the dough.

All-purpose flour: AP is my go-to for these biscuits because it’s not too dense and helps yield a fluffier biscuit.

Diced mix-ins: I went Denver omelette style for these biscuits and used red bell pepper, ham, cheddar cheese and fresh chives. Choose your own adventure here if you like other savory mix-ins!

Find the list of full ingredients in the recipe card below.

Assorted ingredients in bowls on a marble surface, including cubed cheddar cheese, flour, milk, diced ham, diced red bell pepper, grated cheese, chopped chives, salt, and baking powder.

These breakfast biscuits will keep in an air-tight container in the refrigerator for 3-5 days, and can easily be reheated either in the toaster or microwave. This makes these biscuits a great option for a quick breakfast throughout the week!

Step-by-step images show how to make savory breakfast biscuits with flour, cream, diced ham, cheddar, bell pepper, and jalapeño—mixed together, portioned onto a tray, baked golden brown, and cooled on a rack.

This is a great recipe to either meal prep for the week or whip up a double or triple batch and then store in the freezer to have on hand. So, how do you freeze these biscuits?

First, let your biscuits cool completely. The reason we do this is so that the biscuits can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer and help your biscuits stay nice and fresh.
Tightly wrap biscuits in a piece of plastic wrap, or place in a freezer-safe bag. Make sure to remove as much air as possible, which will also help to prevent freezer burn.
Place in the freezer and freeze for up to 3 months.

A baking sheet lined with parchment paper holds seven baked savory cheese and vegetable biscuits.

Option 1: Thaw biscuits in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
Option 2 (recommended): Cut frozen biscuits in half and place in the toaster and toast on medium. We recommend this option as it will give you a crispier biscuit YUM.

A breakfast sandwich with a fried egg inside a cheddar and red pepper biscuit, served on a white plate, with more biscuits on a cooling rack in the background.

More High-Protein Breakfast Recipes

Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Add the flour, baking powder, and salt to a large mixing bowl and stir to combine.
Next, add the blended cottage cheese to the flour and stir using a silicone spatula or wooden spoon until a shaggy dough forms.
Once the shaggy dough has started to form, add the diced cheddar cheese, chives, ham, and bell pepper. Scrape down the sides and mix using your hands. If the dough is too sticky, add more flour, 1 tablespoon at a time.
Using a ⅓ cup, scoop the dough onto the baking sheet and gently press down. Continue until all the dough has been used.
Then, top each biscuit with 1 teaspoon of shredded cheddar cheese.
Bake at 425℉ for 10 minutes.
Remove from the oven and allow to cool for 5 minutes before serving. Serve as is or cut the biscuit in half and serve with an egg.

Option to substitute 4 oz. of bacon for the ham if you prefer.
The amount of flour you need for this recipe will depend on how well the cottage cheese is blended. If you need more flour, add it 1 tablespoon at a time until you get to the desired consistency.

Calories: 248 kcal, Carbohydrates: 20 g, Protein: 15 g, Fat: 12 g, Fiber: 1 g, Sugar: 2 g