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These Jalapeño Cheddar Cottage Cheese Biscuits are cheesy, fluffy drop biscuits with 10 grams of protein each. They’re made in one bowl with no yeast and no rolling required, ready in under 35 minutes and perfect as a breakfast biscuit, with lunch or side with dinner.
Table of Contents
If you’ve been following along with my saga of cottage cheese recipes, you know I love finding new ways to sneak it into baked goods. After the response to my Cottage Cheese Almond Flour Bagels, I knew a savoury biscuit had to be next, and let me tell you these did not disappoint!
While rolled biscuits have their place, let’s be honest, drop biscuits are better way better everyday baking. No rolling pin, no biscuit cutter and way less mess. You just scoop, drop, and bake. The cottage cheese and cream cheese keep the inside of these biscuits soft and fluffy and the tops bake up golden and bubbly with cheddar cheese.
These are the kind of biscuits you can prep on a Sunday and enjoy all week. Serve them warm with butter for breakfast, alongside a bowl of Vegetarian Tortilla Soup or Black Bean Sweet Potato Chili for lunch, or as a side with dinner. They also reheat really well and are high in protein to keep you satisfied.
Recipe Highlights
- High in protein: Each biscuit packs 10 grams of protein thanks to the cottage cheese, cream cheese, and cheddar so they actually keep you full.
- No-fuss: There’s no rolling, cutting, or chilling. The dough comes together in one bowl and gets scooped straight onto the baking sheet. You don’t even need to shape them, these can be rustic!
- Versatile: Enjoy them as a breakfast biscuit with Starbucks Copycat Egg White Bites, a lunch side, or with dinner. They pair especially well with my Jalapeno Popper Chicken Salad.
- Freezer-friendly: These freeze well for up to 2 months, making them an easy grab-and-reheat option.
Key Ingredients & Substitutions
Cottage cheese: Any kind of cottage cheese works here. I use 2% fat. You don’t need to blend it the cottage cheese since this dough has a rustic vibe like my Cottage Cheese Pizza Buns, but if you prefer a super smooth dough feel free to blend it!
Apple cider vinegar: This ingredient reacts with the baking powder to give the biscuits extra lift to help make them light and fluffy. (Similar to what buttermilk does in traditional biscuits.) White vinegar or lemon juice work in a pinch.
Jalapeño: One jalapeño, finely chopped, gives these a mild-to-medium heat. If you prefer a spicer biscuit you can add more, or if you don’t like spice add less (or remove entirely.)
All-purpose flour: For a gluten-free version use a 1-1 gluten-free flour.
How To Make Cottage Cheese Biscuits
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Whisk the egg, then add the cottage cheese, cream cheese, vinegar and mix.
Step 2: Add the shredded cheddar cheese and jalapeno and mix.
Step 3: Add the flour mixture and gently fold together.
Step 4: The dough should be workable but still moist, like this.
Step 5: Spoon the batter onto a baking sheet to make 8 biscuits.
Step 6: Bake at 400 degrees F for 18-24 minutes until golden brown.
Recipe Varations
Add ham or bacon: Fold in 1/2 cup of diced ham or cooked, crumbled bacon with the cheddar to turn these into a heartier breakfast biscuit.
Switch up the cheese: Try pepper jack, gruyère, or any other cheese you love.
Add veggies or herbs: Chives or sliced green onions are delicious in here or some chopped thyme or rosemary.
How To Store
Let the biscuits cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in a 350°F oven until warmed through. (This brings back that fresh-baked texture better than the microwave.)
Jess’s Tips
➤ Don’t overmix the dough: This is the number one biscuit mistake. Fold just until you no longer see streaks of flour. A few lumps are fine, overmixing is what makes biscuits dense and tough.
➤ Control the heat: Taste a tiny piece of your jalapeño before chopping. Some are mild, some are surprisingly hot. Remove the seeds and membranes for less spice.
➤ Shape with your hands: Lightly wet your hands to prevent the dough from sticking to them and use them to shape the biscuits to be more round. You can also just drop them and leave them as is for a more rustic vibe.
➤ Serve them with something cozy: These are so great for dunking! I like to slice them into sticks and serve them with some Golden Chickpea Soup or a warm chili like this 30 Minute Lentil Chili.
➤ Double the batch for the freezer: They freeze so well that it’s worth making 16 while the oven is on. Reheat straight from frozen in a 350°F oven until cooked through.
Try These Cottage Cheese Recipes Next!
Breakfast
Banana Cottage Cheese Muffins
Pasta & Noodles
15-Minute Cottage Cheese Mac And Cheese
Sauces, Dips & Dressings
Cottage Cheese Queso Dip
Tried these Jalapeno Cheddar Cottage Cheese Biscuits? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Jalapeño Cheddar Cottage Cheese Biscuits
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Jalapeño Cheddar Cottage Cheese Biscuits are cheesy, fluffy, and packed with 10g protein each. Serve them as breakfast, with lunch or as a side with dinner.
Ingredients
- 1 large egg, at room temperature
- 1 cup full-fat cottage cheese, small curd
- 2 tablespoons cream cheese, softened
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1 jalapeño, finely chopped, plus slices for topping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the egg lightly. Add the cottage cheese, cream cheese, and apple cider vinegar and whisk until mostly smooth. Some small curds are fine.
- Stir the shredded cheddar and chopped jalapeño into the wet mixture.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the cottage cheese mixture and fold gently with a spatula just until combined. Do not overmix.
- Using a large cookie scoop or two spoons, portion the dough into 8 equal mounds and drop onto the prepared baking sheet, spacing them evenly. Lightly press the tops to flatten slightly.
- Top each biscuit with a pinch of shredded cheddar and a slice of jalapeño.
- Bake for 18 to 24 minutes, until the biscuits are puffed, golden, and set through the centre.
- Let cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in a 350°F oven until warmed through.
Notes
- Fold the dough just until combined, overmixing will make the biscuits dense and tough.
- Taste a small piece of your jalapeño before chopping and remove the seeds and membranes for less spice.
- Lightly wet your hands to shape the biscuits into rounder mounds, or leave them as dropped for a more rustic look.
- Slice the biscuits into sticks for dunking into soup or chili.
- These freeze well for up to 2 months and can be reheated straight from frozen in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 biscuit
- Calories: 165
- Sugar: 2g
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
