High Protein Biscuits
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.
Servings: 8 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.
Nutrition
Calories: 198kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 433mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Calcium: 119mg | Iron: 2mg
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