Gluten Free Biscuits with Cottage Cheese
Upgrade breakfast with this protein-packed gluten free biscuit recipe! Juicy ham, spicy jalapeno, pepper jack cheese, and whipped cottage cheese make these the best almond flour biscuits ever. Freezer friendly and keto, too!
Like a true Southerner, I prefer biscuits with every meal! After finding out about Mr. Maebells’ Celiac disease, we obviously made delicious gluten free bisquick biscuits every chance we got. Once we needed to cut carbs more often, we developed keto biscuits! No matter what dietary changes we have to deal with, you can always trust I’m going to come up with the perfect biscuit recipe for us.
This time, I’ve given into the fun cottage cheese craze. We’re no stranger to protein-packed biscuits (we love these almond flour biscuit sandwiches and this bacon cheddar biscuit recipe), but using cottage cheese gives us another opportunity to pack in the protein and fat we need for energy! It took me a few tries, but even my almond flour haters should try this one. The whipped cottage cheese adds so much moisture to these gluten free biscuits, you don’t have to worry about a gritty or dry texture! And as usual, I’ve already tested it… You can freeze and reheat these super easily for great meal prep!
Why you will love these cottage cheese biscuits
- Freezer friendly & easy to reheat
- 15 grams of protein and fewer than 4 net carbs each
- Classic flakey biscuit texture without any of the gluten
Gluten Free Biscuit Ingredients
- Cottage Cheese – This is whipped in a blender first, giving it a smooth, thick texture. You could replace this with plain Greek yogurt if you prefer.
- Egg – This acts as a binder for this recipe. I’ve not tried any substitutes.
- Almond Flour, Baking Powder, and Salt – This mixture gives the perfect lift for the flakey biscuit texture we love. I do not recommend any substitutes.
- Ham – Adds salty flavor, chewy texture, and protein for energy. You can use deli ham, spiral ham, diced country ham, or another meat if you prefer.
- Jalapeno – The spicy, earthy flavor pairs well with the rich ham and adds some excitement. Omit these if you prefer.
- Shredded Cheese – I used pepper jack cheese for a little spicy kick, but these are great with cheddar cheese, havarti, smoked gouda, etc. Any melting cheese will work, but avoid crumbly cheeses as the biscuits fall apart.
- Melted Butter – Gives biscuits the buttery flavor we love and adds a nice little finishing touch when brushed on at the end.
How to Make Gluten Free Biscuits with Cottage Cheese
- While the oven is preheating to 400 degrees F, prep a baking pan with parchment paper or a silicone liner.
- In a medium-sized mixing bowl, whip together the whipped cottage cheese and egg.
- Once the egg mixture is smooth, pour in the flour, baking powder, and salt.
- Fold in the diced ham, chopped jalapeno, shredded cheese, and two-thirds of the melted butter. Form a thick dough.
- Use a 2-inch scoop to portion out the dough into individual biscuits. Use a silicone brush to coat the balls of dough with the rest of the butter.
- Place in the oven and bake for 18-22 minutes. Once golden brown and cooked through, pull from the oven and allow to cool before serving.
What to Serve with Cottage Cheese Biscuits
Storage and Reheating
- Fridge: Allow to cool, then store in an airtight container up to 4 days.
- Freezer: Place cooled biscuits on baking sheet or plate and freeze for several hours or until frozen through. Transfer to freezer bag and enjoy within 3 months for the best taste.
- Reheating: Blast in the microwave for 30 seconds (twice if frozen). If you like crispy edges, add 60 seconds in the air fryer.
Gluten Free Biscuit Variations
- Switch meats – Instead of ham, use crumbled bacon, diced chicken, or chopped pepperoni. For a vegetarian version, replace the meat with sauteed mushrooms or bell peppers.
- Trade cheeses – Instead of pepper jack, you could use cheddar, gouda, monterey jack, or your favorite shreddable melting cheese. Or use a blend!
- Add extra flavor – You could add garlic powder, paprika, and herbs to the melted butter for an over-the-top presentation.
Cottage Cheese Biscuit FAQs
You could replace this with plain Greek yogurt if you prefer. Consider trying these cheddar biscuits or swiss biscuits; they’re made with cream cheese instead.
Yes, you should be able to store the dough in the fridge up to 2 days. I would recommend wrapping the dough with plastic wrap to eliminate air contact.
No, this recipe is formulated specifically for almond flour, and using other flours will not result in the same texture.
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Get the Recipe: Gluten Free Cottage Cheese Biscuits
Ingredients
- 1 cup whipped cottage cheese*
- 1 large egg
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cup ham, chopped
- 1 small jalapeño, seeded and diced
- 1 1/2 cup pepper jack cheese, shredded
- 3 tablespoons melted butter, (not all used at once)
Equipment
- 2-inch scoop
- parchment paper or silicone liner
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl combine the whipped cottage cheese and egg until completely smooth.
- Combine the almond flour, baking powder and salt.
- Add the almond flour mixture, ham, jalapeño, cheese and two tablespoons melted butter and gently combine until a thick dough forms.
- Using a two inch scoop, carefully place the biscuits onto a silicone or parchment paper lined baking sheet.
- Brush the tops of the biscuits with the remaining tablespoon of melted butter.
- Bake 18-22 minutes until golden brown.
