High Protein Biscuits
on Jan 06, 2026
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Don’t let homemade biscuits intimidate you – these easy high-protein biscuits are incredibly forgiving and perfect for beginners. The quick, no-knead dough bakes up soft and flaky every time, all thanks to the secret ingredient: cottage cheese.
If you’re looking for a quick, protein-packed biscuit that’s easy to whip up and kid-friendly, you’ll love these high-protein biscuits! With cottage cheese blended smooth and a simple dough that bakes up tender and golden, these biscuits are perfect to pair with sweet or savory dishes. They’re great warm with butter or jam, dipped in soup, or packed into lunches!
Looking for more high-protein recipes? You’ll love these easy cottage cheese rolls, this creamy avocado cottage cheese dip, and this flavor-packed cottage cheese egg casserole, great for busy mornings.
Table of Contents
What You’ll Need
Here is what you’ll need to make these high-protein biscuits:
- All Purpose Flour: The base of the biscuit dough.
- Cottage Cheese: Adds moisture, protein, and a soft, tangy texture to the dough. Use full-fat cottage cheese for the best texture.
- Maple Syrup: Adds a touch of sweetness to balance out the flavors.
- Butter: Adds flakiness and richness.
- Baking Powder: The rising agent in the biscuits.
- Salt: For added flavor and taste.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions
- All Purpose flour: Swap with a gluten-free 1:1 all-purpose baking flour blend.
- Maple Syrup: You can swap the maple syrup for honey (if serving to little ones over the age of 1) or for equal parts sugar.
- Butter: Swap with dairy-free butter sticks. I do not recommend using something like coconut oil, as the texture will change.
Step-by-Step Instructions
STEP 1: Add the cottage cheese and maple syrup to a high-powered blender and blend until completely smooth (Images 1 & 2).
STEP 2: In a large bowl, whisk together the flour, baking powder, and salt (Images 3 & 4).
STEP 3: Cut in the butter. Add the cold grated butter and use a fork to mix until the mixture resembles coarse crumbs (Images 5 & 6).
STEP 4: Add the blended cottage cheese mixture and stir until a dough forms (Images 7 & 8). At first, the dough may look a little rough and shaggy, but this is normal. As you gently fold and pat it, it will come together into a soft, workable dough.
STEP 5: Place the dough out onto a lightly floured surface and gently pat it down into a 1-inch thick round. Fold the dough over itself, then pat it back down into a 1-inch-thick round. Repeat this folding and patting process about 10 times. This helps create flaky, layered biscuits. (Note: It’s important to gently pat and not knead or roll.) After the final fold, pat the dough into a 1-inch-thick round (Image 9) and cut out biscuits using either a biscuit cutter or a small circular cookie cutter (Image 10).
STEP 6: After cutting out the biscuits, gently gather the dough scraps and press them together (do not knead). Pat the dough back into a 1-inch-thick round and cut out additional biscuits. I was able to get about 8 biscuits out of this dough.
STEP 7: Place biscuits on a baking sheet and bake 12–15 minutes, until golden (Images 11 & 12). If desired, immediately brush with melted butter as soon as they come out of the oven.
Storage Instructions
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze baked biscuits for up to 2 months and reheat in the oven or air fryer at the reheat setting until warmed through.
Tips For Success
- Blend the cottage cheese completely smooth. This helps the dough come together evenly and gives the biscuits a softer, more traditional texture.
- Keep everything cold. Cold butter is key to flaky biscuits. I recommend grating the butter beforehand and then popping it into the fridge for 5 to 10 minutes before mixing it into the dry ingredients.
- Use a light hand when mixing. Stir just until the dough comes together. Overmixing can lead to dense biscuits instead of light, fluffy ones. Make sure to gently fold the dough, don’t knead it. Folding the dough over itself creates flaky layers without activating too much gluten.
- If you don’t have a biscuit cutter, you can use the rim of a drinking glass or a small cookie cutter to cut out the biscuits. Lightly flour the edge before cutting to prevent sticking.
Recipe FAQs
No at all! Once baked, the cottage cheese flavor disappears. It just adds moisture and protein to the biscuits, but you don’t taste it.
This is normal. Biscuit dough often starts out shaggy and uneven. As you gently fold and pat the dough, it will come together.
Yes! For sweeter biscuits, add an extra tablespoon of maple syrup or brush the top of the biscuits with honey butter right out of the oven. For savory biscuits, stir in some herbs or shredded cheese.
Other Cottage Cheese Recipes You’ll Love
Cottage Cheese Pizza
Easy Garlic Knots (No Yeast)
Cottage Cheese Rolls
Cottage Cheese Egg Casserole
If you tried these High Protein Biscuits, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
High Protein Biscuits
Ingredients
- 1 cup full-fat cottage cheese, small curd
- 1 tbsp maple syrup
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cold butter, grated
Instructions
- Preheat oven to 425°F (220°C).
- Add the cottage cheese and maple syrup to a high-powered blender and blend until completely smooth.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter. Add the cold grated butter and use a fork to mix until the mixture resembles coarse crumbs.
- Add the blended cottage cheese mixture and stir until a dough forms. At first, the dough may look a little rough and shaggy, but this is normal. As you gently fold and pat it, it will come together into a soft, workable dough.
- Place the dough out onto a lightly floured surface and gently pat it down into a 1-inch thick round. Fold the dough over itself, then pat it back down into a 1-inch-thick round. Repeat this folding and patting process about 10 times. This helps create flaky, layered biscuits. (Note: It's important to gently pat and not knead or roll.) After the final fold, pat the dough into a 1-inch-thick round and cut out biscuits using either a biscuit cutter or a small circular cookie cutter.
- After cutting out the biscuits, gently gather the dough scraps and press them together (do not knead). Pat the dough back into a 1-inch-thick round and cut out additional biscuits. I was able to get about 8 biscuits out of this dough.
- Place biscuits on a baking sheet and bake 12–15 minutes, until golden. If desired, immediately brush with melted butter as soon as they come out of the oven.
Notes
- Blend the cottage cheese completely smooth. This helps the dough come together evenly and gives the biscuits a softer, more traditional texture.
- Keep everything cold. Cold butter is key to flaky biscuits. I recommend grating the butter beforehand and then popping it into the fridge for 5 to 10 minutes before mixing it into the dry ingredients.
- Use a light hand when mixing. Stir just until the dough comes together. Overmixing can lead to dense biscuits instead of light, fluffy ones. Make sure to gently fold the dough, don’t knead it. Folding the dough over itself creates flaky layers without activating too much gluten.
- If you don’t have a biscuit cutter, you can use the rim of a drinking glass or a small cookie cutter to cut out the biscuits. Lightly flour the edge before cutting to prevent sticking.
