Best Fluffy Cheesy Protein Biscuits: 8-Pack
These Fluffy Cheesy Protein Biscuits are the best way to start your day. After making them dozens of times, I’ve discovered the trick to the perfect texture. The crispy edges and soft, flaky interior will make your breakfast irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Summer Corn and Zucchini Chowder and Crockpot Cajun Butter Chicken.
Why This Best Fluffy Cheesy Protein Biscuits: 8-Pack Is Pure Comfort
- Perfectly fluffy and cheesy
- High in protein, low in carbs
- Ready in just 20 minutes
- Better than takeout
What You'll Need for Best Fluffy Cheesy Protein Biscuits: 8-Pack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup almond flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 1/4 cup egg whites
- 1 tsp baking powder
- Salt
- Pepper
- Garlic powder
- Optional: Chives
- Optional: Bacon bits
📝 Ingredient Notes
- Almond flour: Ensure it's finely ground for best results.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures smooth dough and quick prep. → See on Amazon
- Parchment paper — Prevents sticking and easy cleanup. → See on Amazon
How to Make Best Fluffy Cheesy Protein Biscuits: 8-Pack
- Preheat oven: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Blend ingredients: In a food processor, combine almond flour, cheese, cottage cheese, egg whites, baking powder, salt, pepper, and garlic powder. Blend until smooth.
- Form biscuits: Divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared baking sheet. Flatten slightly.
- Bake: Bake for 12-15 minutes or until golden brown. Let cool for 5 minutes before serving.
Cook's Tips for Perfect Best Fluffy Cheesy Protein Biscuits: 8-Pack
- Common mistake and fix: Avoid overmixing the dough to prevent tough biscuits.
- Substitution tip: You can substitute the almond flour with an equal amount of oat flour for a different texture.
- Make-ahead tip: Store unbaked biscuits in the fridge for up to 2 days. Bake as directed.
Storing & Reheating Best Fluffy Cheesy Protein Biscuits: 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the dough ahead of time and store it in the fridge for up to 2 days.
Freezing Best Fluffy Cheesy Protein Biscuits: 8-Pack
Freeze baked biscuits for up to 3 months. Thaw overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For extra fluffiness, let the biscuits rest for 10 minutes after forming before baking.
- Best substitution: For a dairy-free version, substitute the cheese with nutritional yeast.
- Make-ahead: You can freeze the baked biscuits for up to 3 months. Thaw overnight before reheating.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your biscuits are burning on the bottom, reduce the oven temperature to 375°F (190°C).
Want to level up this recipe?
Non-stick baking mat — Ensures even baking and no sticking. → Check price on Amazon
Best Fluffy Cheesy Protein Biscuits: 8-Pack
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 1/4 cup egg whites
- 1 tsp baking powder
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Chives
- Bacon bits
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Blend ingredients: In a food processor, combine almond flour, cheese, cottage cheese, egg whites, baking powder, salt, pepper, and garlic powder. Blend until smooth.
- Form biscuits: Divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared baking sheet. Flatten slightly.
- Bake: Bake for 12-15 minutes or until golden brown. Let cool for 5 minutes before serving.
Notes
- Chef tip: For extra fluffiness, let the biscuits rest for 10 minutes after forming before baking.
- Best substitution: For a dairy-free version, substitute the cheese with nutritional yeast.
- Make-ahead: You can freeze the baked biscuits for up to 3 months. Thaw overnight before reheating.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your biscuits are burning on the bottom, reduce the oven temperature to 375°F (190°C).
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked biscuits for up to 3 months. Thaw overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can make the dough ahead of time and store it in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 120
- Protein: 9g
- Fat: 8g
- Carbs: 4g
- Fiber: 2g
- Sugar: 1g
- Sodium: 200mg
- Cholesterol: 30mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fluffy Cheesy Protein Biscuits: 8-Pack FAQs
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days. You can also freeze the baked biscuits for up to 3 months.
Overmixing the dough can lead to tough biscuits. Be sure to mix just until combined.
Yes, you can cook these biscuits in the air fryer at 375°F (190°C) for 8-10 minutes.
These biscuits pair well with eggs, bacon, or gravy. You can also use them to make a delicious breakfast sandwich.
Overbaking can cause biscuits to become dry. Be sure to check them at the minimum baking time and adjust as needed.
A Warm Final Note
I can’t wait for you to try Best Fluffy Cheesy Protein Biscuits: 8-Pack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
