Fluffy Cheesy Protein Biscuits: 8-Pack
Fluffy cheesy protein biscuits are a game-changer for high-protein breakfasts. After making these dozens of times, I’ve perfected the technique. The secret is to not overmix the dough. The result is a golden, fluffy biscuit that’s perfect for meal prep. Try them with my Easy Coconut Chicken Rice Bowl. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Rice Bowl and Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta.
Why This Fluffy Cheesy Protein Biscuits: 8-Pack Is Pure Comfort
- Golden crust with a soft, fluffy interior
- High in protein for a satisfying breakfast
- Easy to make and perfect for meal prep
- Better than store-bought protein biscuits
What You'll Need for Fluffy Cheesy Protein Biscuits: 8-Pack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup almond flour
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 tsp baking powder
- Salt and pepper to taste
- 1 tbsp melted butter for brushing
- Optional: Chives or parsley for garnish
📝 Ingredient Notes
- almond flour: You can substitute with oat flour or all-purpose flour.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures a smooth, lump-free dough. → See on Amazon
- Non-stick muffin tin — Prevents the biscuits from sticking. → See on Amazon
How to Make Fluffy Cheesy Protein Biscuits: 8-Pack
- Preheat oven: Preheat oven to 400°F (200°C). Grease a 8-muffin tin.
- Blend ingredients: In a food processor, blend almond flour, cottage cheese, shredded cheese, eggs, and baking powder until smooth.
- Divide dough: Divide the dough evenly into the muffin tin.
- Bake: Bake for 15-20 minutes or until golden brown.
- Brush with butter: Brush the biscuits with melted butter and let them cool for 5 minutes before serving.
Cook's Tips for Perfect Fluffy Cheesy Protein Biscuits: 8-Pack
- Common mistake and fix: Don't overmix the dough. This can make the biscuits tough.
- Substitution: You can substitute the almond flour with oat flour or all-purpose flour.
- Make-ahead: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
Storing & Reheating Fluffy Cheesy Protein Biscuits: 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: You can make the dough ahead of time and store it in the fridge for up to 24 hours.
Freezing Fluffy Cheesy Protein Biscuits: 8-Pack
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a crispier crust, brush the biscuits with an egg wash before baking.
- Best substitution: For a dairy-free version, substitute the cottage cheese and shredded cheese with a dairy-free alternative.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the biscuits are too dry, add a bit more cottage cheese to the dough.
Want to level up this recipe?
Silicon muffin cups — Prevents the biscuits from sticking and makes them easy to remove from the tin. → Check price on Amazon
Fluffy Cheesy Protein Biscuits: 8-Pack
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 tsp baking powder
Seasonings
- Salt and pepper to taste
- 1 tbsp melted butter for brushing
Optional Toppings
- Chives or parsley for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Grease a 8-muffin tin.
- Blend ingredients: In a food processor, blend almond flour, cottage cheese, shredded cheese, eggs, and baking powder until smooth.
- Divide dough: Divide the dough evenly into the muffin tin.
- Bake: Bake for 15-20 minutes or until golden brown.
- Brush with butter: Brush the biscuits with melted butter and let them cool for 5 minutes before serving.
Notes
- Chef tip: For a crispier crust, brush the biscuits with an egg wash before baking.
- Best substitution: For a dairy-free version, substitute the cottage cheese and shredded cheese with a dairy-free alternative.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the biscuits are too dry, add a bit more cottage cheese to the dough.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can make the dough ahead of time and store it in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 140
- Protein: 12g
- Fat: 9g
- Carbs: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
- Cholesterol: 105mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fluffy Cheesy Protein Biscuits: 8-Pack FAQs
Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. However, it's best to bake the biscuits fresh for the best texture.
This could be due to overbaking or not adding enough cottage cheese to the dough. Try reducing the baking time and adding a bit more cottage cheese.
Yes, you can make these in the air fryer at 375°F (190°C) for 10-15 minutes.
You can substitute the cottage cheese with Greek yogurt or sour cream.
Yes, you can freeze the biscuits for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Fluffy Cheesy Protein Biscuits: 8-Pack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
