☁️ Fluffy Protein Biscuits
and you'll be surprised at how easy they are to make!!
I wasn’t planning on sharing this so soon...
But after my protein bagels went viral, so many of you asked if I could make a protein biscuit version.
The problem? A lot of the recipes I tested either tasted too “healthy,” was dense like a hockey puck, or needed protein powder, which I really didn’t want to use.
So after lots of testing... these happened!!!
They have crisp, golden tops, soft and fluffy centers, and honestly taste like something you’d get from a bakery (okay, I am a little biased...).
They’re simple enough for busy mornings, easy to customize, and meal-prep friendly, so you can make one batch and have breakfast ready to grab throughout the week. Eat one by itself when you need something quick, or pair it with eggs or another protein for a more filling breakfast🍳🥓
They’re the kind of recipe that makes adding a little more protein to breakfast feel easy and actually delicious, instead of feeling like you’re forcing yourself to eat another “healthy swap.”
Also, I am SO EXCITED to be back in the kitchen after my move. Oh, we are sooo back!!! I literally didn’t grocery shop for almost two weeks and was surviving off Blue Apron meal kits until recently (love them so much — you can use the link to get 50% off + free shipping), so it feels extra good to be sharing recipes again.
OKAY, LET’S MAKE THEM!!
Relevant Product Links:
- Ninja - French Door Premier Air Fryer, Convection Oven, Toaster
- Multipurpose Bench Scraper/Dough Scraper Cutter
- Cuisinart Mini Food Processor
☁️ Fluffy Protein Biscuits
Makes: 8 biscuits | Total Time: ~30 minutes | Active Time: ~15 minutes
Ingredients
2 cups (240 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup (225 g) 2% cottage cheese (low fat)
1 large egg
2 tbsp unsalted butter, melted and slightly cooled
Optional: 1 to 2 tbsp milk, for brushing the tops
Instructions
Before you start, read through the helpful notes below! They include my best advice for getting the dough texture right, choosing toppings, and storing leftovers.
Preheat the oven: Preheat your oven to 425°F. If using a convection or countertop oven, like my Ninja French Door Countertop Oven, you can wait until after the dough comes together to preheat it to 400°F since it heats much faster. Line a baking sheet with parchment paper.
Blend the cottage cheese: Blend the cottage cheese until completely smooth.
Make the dough: In a large bowl, whisk together the all-purpose 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.
Bring the dough together: Transfer the dough to a lightly floured surface and lightly flour your hands. Gently knead the dough 5 to 6 times, just until it holds together. Do not overwork the dough.
Shape the biscuits: Pat the dough into a rectangle about 1 inch thick. Fold the dough in half once, then gently pat it back to 1 inch thick. This simple fold helps create soft, fluffy layers. Cut the dough into 8 biscuits using a dough cutter or sharp knife. Place the biscuits on the prepared baking sheet.
Add toppings (optional): Lightly brush the tops with milk, then add your favorite toppings. My favorite combinations are listed in the Sparky’s Notes section below.
Bake until the tops are lightly golden:
Conventional oven: Bake at 425°F for 15 to 18 minutes, beginning to check around 15 minutes.
Convection or countertop oven: Bake at 400°F for about 12 minutes.
Finish: Enjoy warm. If you left them plain, you can brush the tops with a little melted butter after baking.
💡 Sparky’s Notes (Helpful Tips + Swaps)
What should the dough feel like? The dough should look shaggy at first, then come together into a soft dough that is only slightly tacky. It should not be as wet or sticky as the dough for my protein bagels.
My dough seems dry: Keep mixing and gently kneading first. It may look dry initially, but the cottage cheese needs time to hydrate the flour. If it still will not come together after about a minute, add milk 1 teaspoon at a time.
My dough seems sticky: Lightly flour your hands and work surface. If the dough is still very sticky, add flour 1 tablespoon at a time, using only as much as needed to make it manageable.
Can I skip blending the cottage cheese? You can, but I highly recommend blending it. This creates a smoother dough and gives the biscuits a softer, more even crumb.
Can I skip the milk wash? Yes. The milk helps the tops brown more evenly and gives the toppings something to stick to, but the biscuits will still bake properly without it.
Can I make different flavors? Yes. Leave the biscuits plain or top each one differently. My favorites are:
Grated sharp cheddar
Everything bagel seasoning
Grated parmesan + garlic powder
Ham and cheddar
Flaky sea salt and cracked black pepper
🫙 Storage + Reheating
Allow the biscuits to cool completely before storing so they do not become soggy.
Counter: Store in an airtight container for up to 2 days.
Fridge: Store in an airtight container for up to 5 days.
To reheat: Microwave briefly for a softer biscuit, or warm in an oven, toaster oven, or air fryer for a crispier exterior.
MORE RECIPES YOU’D LIKE
If you make them, I’d LOVE to know which topping ended up being your favorite.
With love,
Sparky💛
Well, I had to come on here & tell you that I made these this morning & was blown away by how delicious they are!! I’ve been on the hunt for a higher protein biscuit recipe & tried a few that I found using special flours. Horrible! These have that traditional biscuit texture I was looking for. I mixed diced ham & shredded cheese into the dough. I’m looking forward to making other variations in the future. Thank you, Sparky!
Oh my! These look incredible! And how clever to add cottage cheese.