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Fluffy Cottage Cheese Breakfast Biscuits

I can’t get enough of these high-protein cottage cheese breakfast biscuits — and my toddlers agree. They’re tender, savory, and loaded with protein thanks to blended cottage cheese. Each biscuit delivers about 15g of protein, making them a delicious, satisfying way to start the day.

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

Why I love this recipe ⤵️

High in protein: These biscuits provide roughly 15 grams of protein each, thanks to blended cottage cheese. They’re a simple way to add more protein to breakfast without relying only on eggs.

Simple ingredients: The recipe uses everyday pantry staples — all-purpose flour, baking powder, salt, blended cottage cheese, shredded and diced cheese, diced ham (or bacon), bell pepper, and fresh chives. No complicated steps or specialty products required.

Perfect for breakfast sandwiches: Slice a biscuit in half and add a fried egg, extra cheese, bacon, and a few greens for a hearty sandwich. The biscuit itself already has enough protein to make mornings easier and more filling.

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

The Star Ingredients

Cottage cheese: This is the protein powerhouse in the recipe. I recommend using 2% or 4% cottage cheese and blending it smooth — that reduces excess moisture so you’ll need less additional flour.

All-purpose flour: AP flour produces a tender, fluffy biscuit without getting too dense.

Savory mix-ins: I used a Denver-omelette-inspired mix — diced red bell pepper, diced ham, cheddar, and fresh chives. Feel free to swap or add ingredients like cooked bacon, jalapeño, or different cheeses to match your taste.

See the full ingredient list and amounts 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.

Storage

Store these breakfast biscuits in an airtight container in the refrigerator for 3–5 days. They reheat well in the toaster or microwave, making them an excellent option for weekday meal prep and grab-and-go breakfasts.

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.

Can you freeze cottage cheese biscuits?

Yes — these freeze beautifully, which makes them ideal for meal prep. To freeze properly and avoid freezer burn, follow these steps:

  1. Allow the biscuits to cool completely to room temperature so steam doesn’t create excess moisture in the packaging.
  2. Tightly wrap each biscuit in plastic wrap or place biscuits in a freezer-safe bag. Press out as much air as possible before sealing to help prevent freezer burn.
  3. Store in the freezer for up to 3 months.
A baking sheet lined with parchment paper holds seven baked savory cheese and vegetable biscuits.

How to Reheat Frozen Biscuits

  • Option 1: Thaw overnight in the refrigerator and microwave for about 60 seconds to warm through.
  • Option 2 (recommended): Split frozen biscuits in half and toast them on medium — this yields a crisp, flavorful exterior while keeping the inside tender.
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

  • Protein Pancakes (several variations)
  • Raspberry Cottage Cheese Breakfast Bake
  • Savory Breakfast Galette
  • Cottage Cheese Baked Eggs
  • Blended Cottage Cheese Crepes
  • Strawberry Banana Cottage Cheese Waffles

Cottage Cheese Breakfast Biscuits Recipe

These savory protein biscuits are easy to make and provide a filling breakfast option with about 15g of protein per biscuit. They’re great on their own or split and filled with eggs and extra toppings for a complete sandwich.

By: Emily Richter

Prep: 20 mins • Cook: 10 mins • Total: 30 mins • Servings: 8

Ingredients

  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1.5 cups 2% cottage cheese, blended until smooth
  • 4 oz diced cheddar cheese
  • 1 tablespoon fresh chives, diced
  • 4 oz ham, diced (or substitute 4 oz cooked bacon)
  • ½ large red bell pepper, diced
  • 2 oz shredded cheddar cheese (for topping)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the blended cottage cheese to the dry ingredients and stir with a spatula or wooden spoon until a loose, shaggy dough forms.
  4. Fold in the diced cheddar, chives, ham, and bell pepper. Use your hands to mix and scrape the sides of the bowl. If the dough feels too sticky, add additional flour, one tablespoon at a time, until it’s manageable.
  5. Scoop the dough using a ⅓-cup measure onto the prepared baking sheet and gently press each scoop down to form biscuit rounds.
  6. Top each biscuit with about 1 teaspoon of shredded cheddar cheese.
  7. Bake at 425°F for 10 minutes, until golden and set.
  8. Remove from the oven and let cool 5 minutes before serving. Serve warm on its own or slice and add a fried egg for a sandwich.

Tips & Notes

  • You can swap the ham for cooked bacon if you prefer a smokier flavor.
  • The amount of flour needed depends on how well the cottage cheese was blended. If the dough is sticky, add more flour a tablespoon at a time until the consistency is right.
  • These biscuits freeze well; cool completely, wrap tightly, and freeze for up to 3 months.

Nutrition (per biscuit, approximate)

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

Nutrition information is an estimate and should be used as a general guideline.