Description

These Protein Biscuits are a savory, flaky, and protein-packed twist on classic buttermilk biscuits. Made with shredded cheddar, diced ham, cottage cheese, and fresh chives, they offer a deliciously rich flavor and tender crumb. Easy to prepare and baked to a golden brown, these biscuits make a perfect breakfast, snack, or accompaniment to any meal.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder (aluminum-free)
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1 teaspoon kosher salt

Cheese and Meat

1 cup shredded cheddar cheese
1 cup cooked diced ham
1/3 cup finely diced chives

Wet Ingredients

2 Tablespoons avocado oil (or melted coconut oil)
1 cup cottage cheese (blended smooth)
1/4 cup milk (plus more for brushing)
2 teaspoons honey

Topping

2 Tablespoons melted butter
1 Tablespoon honey (or hot honey)
Flaky salt

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot and ready for baking the biscuits. A hot oven helps create a beautiful rise and golden crust.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, and kosher salt. Then stir in the shredded cheddar cheese, diced ham, and chopped chives until they are evenly coated with the flour mixture.
Add Wet Ingredients: Make a well in the center of the dry ingredients and add the avocado oil, blended cottage cheese, 1/4 cup milk, and honey. Fold everything gently with a large spoon just until the dough starts to come together. It should be shaggy and slightly wet in places—do not overmix to maintain flaky texture.
Form Dough and Fold: Turn the dough out onto a floured surface and use floured hands to gently bring it together. Pat the dough into a 3/4-inch thick rectangle. Fold one side in toward the center, then fold the other side on top like closing a book. Flatten again into a 3/4-inch rectangle and repeat the folding once more. This folding technique creates flaky layers within the biscuits.
Cut Biscuits: Using a 3-inch round biscuit cutter, cut straight down into the dough without twisting to help the biscuits rise evenly. Gather and re-roll dough scraps as needed to cut out a total of 10 biscuits.
Bake Biscuits: Arrange the biscuits close together so they are just touching in a 10-inch cast-iron skillet or on a parchment-lined baking sheet. Brush the tops lightly with milk for a golden finish. Bake for 15-17 minutes, or until the biscuits have risen and are golden brown on top.
Prepare Topping and Finish: While the biscuits bake, whisk melted butter with honey or hot honey. When the biscuits come out of the oven, generously brush the warm tops with the honey butter mixture and sprinkle with flaky salt for a perfect finishing touch. Serve warm.

Notes

Do not twist the biscuit cutter when cutting to help biscuits rise evenly.
If you don’t have a cast-iron skillet, a parchment-lined baking sheet works perfectly.
You can substitute cooked bacon for the ham for a different flavor profile.
For dairy-free, try coconut oil in the dough and vegan cheese, but texture may vary.
These biscuits are best served warm and fresh but can be reheated gently.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: protein biscuits, cheddar biscuits, ham biscuits, savory biscuits, flaky biscuits, breakfast biscuits