Soft & Fluffy High Protein Biscuits (Ready in 25 Minutes)
These high protein biscuits are soft, tender, and come together in about 25 minutes. The trick is using blended cottage cheese and a scoop of protein powder, which turn a simple biscuit into something surprisingly sturdy and filling.
They’re quick enough for a weeknight side, and sturdy enough for breakfast sandwiches. No one will guess they’re made without a stick of butter.
Why These High Protein Biscuits Work
The cottage cheese blend keeps them moist without the greasy feel of all-butter biscuits. I reach for these when I want something hearty that actually keeps me full.
The dough comes together in one bowl, no pastry cutter needed. They bake up with tall, craggy tops and a delicate crumb that’s just as good with honey butter as it is under a fried egg.
Ingredients
- 1 cup (226g) cottage cheese (full fat): blends into a smooth, high-protein liquid base.
- 1/4 cup (60g) plain Greek yogurt: adds tang and tenderness.
- 1 large egg: binds the dough and contributes more protein.
- 1 tablespoon honey: a touch of sweetness to balance the salt.
- 2 cups (240g) whole wheat pastry flour: spooned and leveled; gives the biscuits a nutty flavor and extra fiber.
- 1/4 cup (30g) unflavored protein powder: whey, pea, or collagen all work.
- 1 tablespoon baking powder: for a strong rise.
- 1/2 teaspoon baking soda: reacts with the yogurt for extra lift.
- 1/2 teaspoon salt: brings out all the flavors.
- 1 tablespoon unsalted butter, melted: for brushing the hot biscuits.
- 1 teaspoon honey: mixed with the melted butter for a shiny finish.
Variations / Substitutions
- Swap the protein powder: use 1/4 cup almond flour for a grain-free, still high-protein option, though the rise won’t be as tall.
- Go savory: omit the honey from the dough and glaze, and add 2 tablespoons of chopped chives or 1/4 cup shredded sharp cheddar to the dry ingredients.
- Make them dairy-free: use a thick plant-based yogurt and dairy-free butter for the glaze; swap cottage cheese with 1 cup of blended silken tofu plus 1 tablespoon lemon juice for tang.
- Change the sweetener: maple syrup works beautifully in place of honey.
For a sweeter take, try my Blueberry Cottage Cheese Muffins.
How To Make High Protein Biscuits
Step 1: Blend the Wet Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a blender or food processor, combine the 1 cup cottage cheese, 1/4 cup Greek yogurt, 1 egg, and 1 tablespoon honey. Blend until completely smooth, about 30 seconds.
The mixture should look like a thick, pourable cream, with no cottage cheese curds visible. If a few tiny lumps remain, that’s fine.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the 2 cups flour, 1/4 cup protein powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
The protein powder tends to clump, so give it a good whisk to break up any lumps. This ensures the baking powder is distributed evenly and the biscuits rise uniformly.
Step 3: Fold the Dough Together
Pour the wet mixture into the dry ingredients and stir with a spatula just until a shaggy dough forms. Stop as soon as no dry flour pockets remain, about 15 to 20 folds.
The dough will be very sticky and soft, not like traditional biscuit dough. Resist the urge to add more flour; that’s what keeps them tender.
Step 4: Shape the Biscuits
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Use a 2.5-inch biscuit cutter to cut straight down without twisting, and place the biscuits on the prepared baking sheet with sides touching for soft edges, or an inch apart for crispier sides. Gather and re-pat scraps once.
Bake on the middle rack for 12 to 14 minutes, until the tops are golden brown and the biscuits feel set when pressed lightly in the center. If they spring back slightly, they’re done.
Step 5: Glaze with Honey Butter
While they’re still hot, stir together the 1 tablespoon melted butter and 1 teaspoon honey. Brush the tops generously so the sweet glaze melts into every nook.
Serve the biscuits warm, with any extra honey butter on the side for dipping. The glaze gives them a shiny finish and a subtle honey flavor that makes them irresistible straight from the pan.
A Few Tips for Tender Biscuits
- For the smoothest batter, a small food processor works best to puree the cottage cheese. If using a blender, blend in short pulses and scrape down the sides once.
- Cool the tray for 5 minutes before moving the biscuits; they firm up as they cool.
- To prep ahead, cut the biscuits and freeze them raw on the tray. Bake straight from frozen, adding 3-4 minutes to the bake time.
- For a savory twist, skip the honey glaze and serve split with a pat of butter and flaky salt.
Bake times will vary based on the size of your cutter:
| Cutter Size | Approximate Bake Time |
|---|---|
| 2-inch | 11-13 mins |
| 2.5-inch | 12-14 mins |
| 3-inch | 14-16 mins |
Keeping the Biscuits Fresh
- Refrigerate: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
- Reheating: Reheat in a 350°F oven or toaster oven for 5 minutes to recrisp the outsides.
- Freeze: Freeze baked biscuits in a zip-top bag for up to 2 months. Thaw at room temp and reheat as above.
What Goes Well With These High Protein Biscuits
They make a sturdy base for egg and sausage breakfast sandwiches. For dinner, try them alongside a bowl of chili or a creamy tomato soup—the biscuit soaks up the broth beautifully.
Frequently Asked Questions
Can I use all-purpose flour instead?
Yes, but the protein content per biscuit will drop by a few grams. The texture will be slightly less hearty but still tender.
What if I don’t have protein powder?
You can replace it with an equal amount of whole wheat flour. The biscuits will still bake up nicely, just with a lighter flavor and a bit less protein.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend and a plant-based protein powder. The dough may be stickier, so flour your work surface generously and handle gently.
Can I double the recipe?
Absolutely. Double all ingredients and use a larger baking sheet. No other adjustments needed. Bake time remains the same.
High Protein Biscuits Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Blend cottage cheese, yogurt, egg, and honey until smooth.
- Whisk flour, protein powder, baking powder, baking soda, and salt in a big bowl.
- Pour wet into dry, fold just until a shaggy dough forms. Do not overmix.
- Turn onto floured surface, pat to 1-inch thick, cut with 2.5-inch cutter. Place on parchment-lined sheet. Bake 12-14 minutes until golden.
- Mix melted butter and honey, brush over hot biscuits. Serve warm.
