These ham and cheddar biscuits are a high protein twist on a fluffy biscuit. The secret ingredient you may have guessed is…cottage cheese! I promise the biscuit is full of smoky, cheesy, and savory flavor without any funkiness from the cottage cheese, even if you aren’t a fan. These biscuits include a nice protein boost from the cottage cheese plus the sharp cheddar and diced ham. Green onions or chives round out the biscuits with delicious, savory flavor. They’re soft and buttery with a classic fluffy biscuit texture. They are also made entirely by hand with no special equipment needed (it’s actually easier than a normal biscuit, because there’s no cutting in the butter).
These ham & cheddar protein biscuits are basically a complete breakfast on their own, making them perfect for meal prep, easy mornings, or a nourishing snack. I recommend adding fruit on the side for some extra fiber!
Ham & Cheddar Breakfast Biscuits (20g protein!)
This twist on the classic buttery, fluffy biscuit is high in protein yet retains that wonderful biscuit texture you love! Ham, cheddar, and chives are a delicious and flavorful combination that'll make you look forward to breakfast this week!
Ingredients
Directions
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Preheat your oven to 425F and prepare a baking sheet with parchment paper.
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First, blend the cottage cheese with the milk and honey in a blender or with an immersion blender. Once smooth, mix in your melted butter, ham, shredded cheese, and chives/onions.
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Add your dry ingredients - flour, baking powder, and baking soda - into a separate large bowl and whisk together.
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Next add your wet ingredients into the bowl with the dry ingredients. Mix until just combined. You don't want to overmix the dough. It may be crumbly looking!
- If the dough is very sticky and impossible to shape, add 1–2 tablespoons more flour.
- If it is too crumbly and dry, add 1–2 tablespoons milk.
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Pour the dough onto a floured surface, bring it together into one piece with your hands, and flatten the dough into a rectangle about 1 inch thick. You can use either a rolling pin or your hands.
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Once flattened into a rectangle, fold the dough like a letter: bring the left third of the dough over the center, then fold the right third on top.Â
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Flatten the dough out once more into a rectangle. Fold again in thirds.
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Flatten the dough out again to ensure the layers are packed together. They can be a bit thicker this time. Cut the dough into 6 biscuits. They should be approximately 3-4 inch squares.
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Place the biscuits onto the parchment paper lined baking sheet. Optionally brush the tops with a little milk or butter. Bake for about 25 minutes. They should be golden brown as pictured above.
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Let the biscuits cool slightly before digging in. Store in the fridge for about 5 days. Enjoy!
Notes
Can I use a different type of flour?
Yes, you can subsititute bread flour for the all purpose flour. The bread flour tends to make the biscuits a bit more chewy/bread like. The all purpose flour keeps them light and fluffy.
Can I subsitute the green onions?
Yes! You can use fresh or freeze dried chives. If using freeze dried chives, however, use about half the amount. You could also use a mix, such as 1/4 cup sliced green onions and 1 tbsp dried chives. I don't recomend another type of onion unless cooked ahead of time.
Do I have to fold the biscuit dough twice?
Yes! To create the many layers in the biscuit, you must fold over the dough multiple times! Trust me, it's worth it!
Can I substitute the cottage cheese?
I have not tried substituting the cottage cheese with greek yogurt, but you could probably use either 0% fat or full fat cottage cheese in place of low fat.
Can I use a different type of meat?
Yes! I like to use the ham because you don't have to precook it, however bacon or even crumbled breakfast sausage would be delicious too.
Can I make them smaller?
Yes! If you make them into 8 or 9 biscuits, you will get a smaller size biscuit. Be sure to cook them for less time. I would start checking around 15 minutes. They should be quite golden brown like the picture.
