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High-Protein Cottage Cheese Biscuits
Alice

High-Protein Cottage Cheese Biscuits Recipe

These High-Protein Cottage Cheese Biscuits are fluffy, low-calorie, and packed with clean protein — perfect for weight loss, meal prep, and satisfying post-workout cravings. Easy to make, deliciously savory, and ideal for anyone following a high-protein, macro-friendly lifestyle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: Healthy, High-Protein, Weight-Loss Friendly
Calories: 118
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese low-fat or 2%
  • 1 cup Greek yogurt nonfat or low-fat
  • 2 large eggs
  • 1 scoop whey protein unflavored or vanilla
  • 1 cup oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Optional: ½ tsp garlic powder ¼ tsp black pepper, ¼ tsp smoked paprika

Method
 

  1. Start by getting a medium mixing bowl and adding your cottage cheese, Greek yogurt, and eggs. Use a whisk to blend everything together until it looks creamy and mostly smooth. If you prefer a super-smooth base with no visible curds, you can quickly blend this mixture for about five seconds — just enough to break down the cottage cheese without turning it watery.
  2. Once the wet ingredients are mixed, sprinkle your whey protein powder over the top and whisk gently. Whey dissolves easily, so it should mix in without lumps. If you’re using a plant-based protein powder, it thickens faster, so you may need to add a tablespoon or two of milk or water to keep the mixture silky and easy to stir.
  3. In another bowl, combine the oat flour, baking powder, baking soda, salt, and any optional spices you like. Give everything a good whisk so the rising agents blend evenly throughout the flour. This step helps your biscuits rise properly and prevents them from turning dense or flat.
  4. Now pour the dry ingredients into the bowl with the wet mixture. Use a spatula or spoon to gently fold everything together. Stop mixing as soon as the flour disappears into the batter — overmixing can make high-protein dough tough or rubbery. The batter should be thick, slightly sticky, and easy to scoop.
  5. Line a baking sheet with parchment paper. Using a cookie scoop or spoon, scoop out 8 to 10 portions of dough onto the tray. Dip your fingertips in water and lightly shape the tops if you want a smoother look. Keep them rustic and biscuit-like — they’ll puff up beautifully.
  6. If you’re baking them in the oven, preheat to 375°F (190°C) and bake the biscuits for about 16 to 20 minutes, or until they turn golden on top. The edges should feel firm and the centers should bounce back gently when pressed. If you’re using an air fryer, set it to 350°F (175°C) and air fry the biscuits for 10 to 13 minutes, checking them around the 10-minute mark since air fryers cook at different speeds.
  7. Once they’re done, let the biscuits cool on a rack for a few minutes so the centers set properly. They’ll smell amazing at this point. You can enjoy them warm, refrigerate them for up to five days, or freeze them for up to two months. They reheat beautifully in the oven, air fryer, or microwave — perfect for quick breakfasts, snacks, or meal prep.