I can’t be enough of these High Protein Cottage Paneer Breakfast BiscuitsNor my toddlers! These protein biscuits are not only completely fluffy and charming, they are thanks to the protein-pack (15 g per biscuit!) Cottage cheese. A win in my breakfast book!
15 grams of protein per biscuit! The right way to start aka day is 😁
Small list of easy ingredients Like the all-pusse flour, mixed cottage cheese, eggs, and traditional charming biscuit materials such as dyside papers, diced ham, chaives and cheese.
Great samies for breakfast – When you are already receiving 15 grams of protein in biscuits alone, I like to cut them in half and are filled with eggs, cheese, bacon and fresh spinach for the final breakfast.
Star material
cottage cheese: Protein Powerhouse! I recommend 2% or 4% cottage cheese for conclusion as it contains less water content and requires less flour for flour.
all purpose flour: AP is my Go-Two for these biscuits because it is not too dense and helps in a puffy biscuits.
Diced mix-in: I went to Denver omelette style for these biscuits and used red bell paper, ham, cake cheese and fresh chivs. If you like other charming mix-in, then choose your own adventure here!
Find the list of full material in the recipe card below.
These breakfast biscuits will be placed in an air-tight container in the refrigerator for 3-5 days, and can easily be hot either in a toaster or microwave. This makes these biscuits a great choice for a quick breakfast throughout the week!
It is a great recipe for food preparation for the week or whipping a double or triple batch and then store it in the freezer on the hand. so, How do you freeze these biscuits?
- First, let your biscuits cool down completely. The reason for doing this is that biscuits can come to room temperature and stop production of such moisture (steam). This will prevent freezer burn in the freezer and help your biscuits to be good and fresh.
- Wrap the biscuits tightly in a piece of plastic rap, or place it in a freezer-safe bag. Be sure to remove as much air as possible, which will also help prevent freezer burn.
- Keep it in the freezer and freeze for 3 months.
- Option 1: Melting biscuits in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Option 2 (Recommended): Cut the frozen biscuits in half and place it in the toaster and on the medium toast. We recommend this option as it will give you a crisp biscuit yama.
More high-protein breakfast dishes
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Preheat the oven at 425 ℉ and line a baking sheet with parchment paper.
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Add flour, baking powder and salt to a large mix bowl and shake to combine.
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Next, add the mixed cottage cheese to the dough and stir using a silicon spatula or wooden spoon until a shaggy flour is formed.
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Once a scorching flour is formed, add diasted cake cheese, chaives, ham and vine chili. Scrape the sides down and mix using your hands. If the dough is very sticky, add more flour, 1 tbsp at a time.
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Using a ⅓ cup, scoop the dough on the baking sheet and gently press down. Continue until all flour is used.
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Then, top each biscuit with 1 teaspoon chopped cake cheese.
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Bake at 425 ℉ for 10 minutes.
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Remove from the oven and let it cool for 5 minutes before serving. Serve as or cut the biscuits in half and serve with an egg.
- 4 options to replace the 4 oz. Bacon for Ham if you want.
- The amount of flour you need for this recipe will depend on how well the cottage cheese is mixed. If you need more flour, add 1 tbsp at a time until you are for the desired stability.
Calorie: 248 Kilo calorie, Carbohydrate: 20 Yes, Protein: 15 Yes, thick: 12 Yes, Fiber: 1 Yes, Sugar: 2 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
