This post may contain affiliate links.
These Cottage Cheese Cinnamon Crunch Biscuits are big, fluffy, and topped with a sweet cinnamon crumb that bakes up crackly and golden. Each one packs 8 grams of protein thanks to a sneaky scoop of blended cottage cheese, and the whole batch comes together in one bowl in about 35 minutes.
Recipe Highlights
- High in protein: Thanks to the cottage cheese and eggs we’ve got 8g of protein per biscuit!
- Big and fluffy: these bake up tall and soft, not dense or dry like some high protein biscuits can turn out.
- One bowl: the biscuit dough comes together in one mixing bowl, no mixer need!
- Great for meal prep: these keep well for days, similar to my Banana Cottage Cheese Muffins, so you can make a batch ahead and have breakfast sorted for the week.
Notes From My Kitchen
Cottage cheese has become one of my go-to ingredients for boosting protein without changing how something tastes. If you’ve made my Oat Flour Cottage Cheese Pancakes or Blueberry Cottage Cheese Muffins, these biscuits use the same trick: blend the cottage cheese until it’s completely smooth so it melts into the dough and just leaves behind a soft, tender crumb.
I tested this recipe five times to get the texture just right (big, pillowy, with a top that shatters a little when you bite in), and I think I nailed it!
What sets these apart from a regular biscuit is that cinnamon crunch topping. It’s just brown sugar, cinnamon and melted butter sprinkled inside and onto each biscuit before baking, and it turns into a crackly, streusel-like crust once it’s out of the oven. Think somewhere between a biscuit and a coffee cake!
They’re perfect for a lazy weekends, but they also hold up really well for meal prep. If you love these biscuits also be sure to try my Cottage Cheese Cinnamon Rolls!
Key Ingredients
Cottage cheese: Make sure to use very thick cottage cheese. If you’re cottage cheese is liquidy, strain it first. I also recommend 2% or 4% for this recipe (the fat is your friend in a biscuit that is tender and fluffy!) but 0% will also work. If you love baking with it, my Cottage Cheese Chocolate Mousse or my Cottage Cheese Cookie Dough are other easy way to use up the rest of the tub. Thick Greek yogurt makes a great substitute if needed.
Flour: I use all purpose flour for a light soft crumb. I’ve also made these with Einkorn flour which is a great option too. You can also use a 1-1 gluten-free flour as well.
How To Make Cottage Cheese Cinnamon Crunch Biscuits
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Blend the cottage cheese until smooth, then whisk in the eggs and vanilla.
Step 2: Add the dry ingredients.
Step 3: Gently fold together. Then fold in some of the cinnamon crunch mixture very gently.
Step 4: Spoon the biscuits onto a prepared baking sheet and sprinkle with the remaining cinnamon crunch mixture.
Step 5: Bake at 400°F until golden and puffed, then let the biscuits cool slightly before serving.
Jess’s Tips
- Blend the cottage cheese until totally smooth: you shouldn’t see any curds left. This is what keeps the biscuits soft and fluffy instead of lumpy. A small food processor works well for this. Use any extra cottage cheese to in some High Protein Chia Pudding.
- If the dough feels very wet: You may need more flour. This can vary because cottage cheese varies a lot in it’s water content. The dough should be thick, but scoopable.
- Press the topping in firmly: this helps it stick to the dough instead of falling off once the biscuits puff up in the oven.
- Spray with cooking spray: This is optional but will give the biscuits a golden crust on top, just like my Cottage Cheese Apple Fritters.
- Watch the bake time closely: ovens vary, so start checking around 18 minutes and pull them once a toothpick comes out clean and the tops are golden.
Try These Cottage Cheese Recipes Next!
Breakfast
Oat Flour Cottage Cheese Pancakes
Breakfast
Blueberry Cottage Cheese Muffins
Pasta & Noodles
15-Minute Cottage Cheese Mac And Cheese
Desserts
Cottage Cheese Chocolate Mousse
If you tried this Cottage Cheese Cinnamon Crunch Biscuits leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Cottage Cheese Cinnamon Crunch Biscuits
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: high protein, Vegetarian
Description
These Cottage Cheese Cinnamon Crunch Biscuits are soft and fluffy with a sweet, crackly cinnamon-sugar topping. They come together in one bowl and pack in extra protein thanks to cottage cheese!
Ingredients
For the Biscuits:
- 1 cup thick 2-4% cottage cheese (can sub Greek yogurt)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
For the Crumb Topping:
- 1/4 cup packed brown sugar
- 1 to 2 teaspoons ground cinnamon, to taste
- 1 tablespoon unsalted butter, melted
- Cooking spray (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- Mix together the brown sugar, cinnamon and melted butter for the topping. Set aside.
- Blend the cottage cheese until smooth. I recommend using a small food processor.
- Add to a bowl and whisk in the eggs and vanilla.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and gently stir until a thick, slightly sticky dough forms.
- Add 1/3 of the cinnamon sugar mixture to the dough and gently fold together.
- Scoop the dough into 8 mounds on the baking sheet, about 1/3 cup each
- Sprinkle a spoonful of the crumb topping onto each biscuit.
- Spray the tops lightly with cooking spray for an extra golden crust.
- Bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
I recommend 2-4% cottage cheese because the fat will give the biscuits a better texture.
If the dough feels very wet, you may need to add a bit more flour. This can vary because cottage cheese varies a lot in its water content. The dough should be thick, but scoopable.
Ovens vary, so start checking around 18 minutes and pull the biscuits once a toothpick comes out clean and the tops are golden.
Storage
Store in an airtight container in the fridge for up to 4 days, or freeze baked biscuits for up to 2 months. Reheat in the oven or air fryer.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 13g
- Fat: 4g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 8g
