Cottage Cheese Biscuit Dough
Soft, protein-rich biscuits made with cottage cheese for a nutritious twist on a classic favorite. Perfect as a side, breakfast option, or a wholesome snack.
Ingredients
- - 1 cup cottage cheese full-fat or low-fat
- - 1 cup whole wheat flour or spelt flour
- - 1 tsp baking powder
- - 1/4 tsp baking soda
- - 1/4 tsp sea salt
- - 1 tbsp olive oil or melted butter
- - Optional: 1 tsp dried herbs e.g., rosemary, thyme, chives
Instructions
- Preheat Oven
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt (and herbs, if using).
- Add Wet Ingredients
- Add cottage cheese and olive oil to the dry ingredients. Mix until a dough forms. If too sticky, add a bit more flour.
- Shape the Biscuits
- Divide the dough into 6–8 small portions. Roll into balls or lightly flatten them with your hands and place on the baking tray.
- Bake
- Bake for 18–20 minutes or until the tops are golden and a toothpick comes out clean.
- Cool and Serve
- Let cool slightly before serving. Enjoy warm or at room temperature.
- prep_time: PT10M
- cook_time: PT20M
- total_time: PT30M
- servings: 6–8 biscuits
Notes
nutrition:
calories: ~110 (per biscuit)
carbohydrates: ~12g
protein: ~6g
fat: ~4g
sodium: ~150mg
fiber: ~2g notes:
- You can substitute whole wheat flour with gluten-free flour blend for a gluten-free version.
- Store in an airtight container for up to 2 days or refrigerate for longer freshness.
- Great served with soup, salad, or topped with avocado or nut butter.
calories: ~110 (per biscuit)
carbohydrates: ~12g
protein: ~6g
fat: ~4g
sodium: ~150mg
fiber: ~2g notes:
- You can substitute whole wheat flour with gluten-free flour blend for a gluten-free version.
- Store in an airtight container for up to 2 days or refrigerate for longer freshness.
- Great served with soup, salad, or topped with avocado or nut butter.