Ham, Cheddar and Chive Protein Biscuits

Ingredients

• 1 cup cottage cheese
• 0.25 cup milk (Plus more for brushing the biscuit tops)
• 1 tbsp honey (Additional honey may be used for the optional finish)
• 2 tbsp salted butter (Melted; additional butter may be used for the optional finish)
• 7 oz deli ham (Diced into small pieces)
• 1 cup sharp cheddar cheese (Shredded)
• 0.333 cup green onion or chives (Diced; use green onion, chives, or a mixture of both)
• 2 cup bread flour (The author uses King Arthur Baking bread flour)
• 1 tbsp baking powder
• 0.25 tsp baking soda
• 1 tsp sea salt
• 0.5 tsp black pepper

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Blend the cottage cheese and 1/4 cup milk until creamy.

3. 3

   In a large bowl, combine the blended cottage cheese mixture with the honey and melted salted butter.

4. 4

   Fold the diced ham, shredded cheddar, and diced green onion or chives into the wet mixture.

5. 5

   In a separate large bowl, mix together the bread flour, baking powder, baking soda, sea salt, and black pepper.

6. 6

   Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be crumbly and look slightly dry; this is expected.

7. 7

   Turn the dough onto a clean, floured work surface. With floured hands, bring the dough together until it is less crumbly and forms a smoother dough.

8. 8

   Roll the dough into an approximately rectangular shape about 3/4 inch thick. It does not need to be perfectly shaped.

9. 9

   Fold one end of the rectangle into the center, then fold the other end over it like a letter.

10. 10

    Flatten the dough into a narrower rectangle about 3/4 inch thick. Repeat the same letter-folding process by bringing one end into the center and folding the other end over it to create layers.

11. 11

    Roll the dough once more, just enough to pack the layers together more tightly. Cut the dough into 6 to 9 biscuits.

12. 12

    Place the biscuits on the prepared baking sheet almost touching one another.

13. 13

    Brush the biscuit tops with additional milk.

14. 14

    Bake for 20 to 30 minutes, depending on biscuit size. Smaller biscuits will cook faster. They are done when the tops are slightly browned and the centers are set.

15. 15

    Allow the biscuits to cool for 10 minutes before serving. Optionally, brush the tops with butter and honey.

Notes

The recipe yields 6–9 biscuits; servings are estimated at 8. The author says the biscuits can be stored in the refrigerator and served warm. No specific reheating method is provided. The transcript states that each biscuit contains approximately 20 grams of protein, though the exact amount will vary with biscuit size and ingredient brands.

Nutrition per serving

• breakfast
• savory biscuits
• high-protein
• baked
• make-ahead
• meal prep
• ham and cheese