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5-Minute Cottage Cheese Biscuit

Delicious 5-Minute Cottage Cheese Biscuit for Busy Mornings

Discover these 5-Minute Cottage Cheese Biscuits, fluffy, high-protein, and gluten-free treats perfect for quick breakfasts or snacks.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 20 minutes
Servings: 4 biscuits
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 1 cup cottage cheese full-fat or low-fat, drained
  • 1 large egg room temperature
  • 1 cup super-fine almond flour gluten-free base
  • 1 teaspoon baking powder aluminum-free recommended
  • 1 pinch salt adjust based on cottage cheese saltiness
Optional Sweet Twist
  • 1 teaspoon vanilla extract for sweet version
  • 2 tablespoons maple syrup to sweeten
Optional Savory Additions
  • 1 cup shredded cheese e.g., cheddar
  • 1 teaspoon herbs and spices e.g., garlic powder or chives

Equipment

  • Mixing bowl
  • microwave-safe dish
  • Baking sheet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a medium mixing bowl, combine cottage cheese and egg. Add almond flour, baking powder, and salt. Stir gently with a spatula until just blended.
  2. Decide whether to microwave or bake. For microwave, greased dish; pour batter and cook on high for 2 minutes. For oven, preheat to 350°F (175°C), line sheet, and spoon batter onto it.
  3. Microwave for 2 minutes, checking for puffed and set biscuits. Oven bake for 12-15 minutes until golden brown.
  4. Remove biscuits from microwave or oven and let rest for 2-3 minutes.
  5. Slice biscuits while warm and serve immediately with toppings.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 10gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 250IUCalcium: 150mgIron: 1mg

Notes

Avoid overmixing the batter to keep biscuits fluffy. Store leftovers in an airtight container and reheat for best taste.

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