Cheddar and Chive Protein Biscuits

Social media knows I am obsessed with cooking and recently suggested a reel with this recipe. I gave it a whirl and was so pleasantly surprised that I made it again so I could freeze a batch. Feel free to use whatever herbs you like in your biscuits. I made some small adjustments to the original recipe based on what I had available and skipped brushing with butter and still found them great.

Adapted from Modern Flavour

1 cup cottage cheese (2% or full fat, not fat free)

1 1/4 cups flour

1 tsp baking powder

3/4 tsp salt

1/2 tsp garlic powder

1/4 tsp freshly cracked black pepper

1 egg

1 tbsp mild oil of choice

1 cup sharp cheddar cheese, shredded

1 tbsp fresh chives, finely chopped

Using a blender or food processor, blend the cottage cheese until fully smooth. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper. Add the blended cottage cheese, egg, and avocado oil to the dry ingredients and stir until a rough, sticky dough forms.

Fold in the shredded cheese and chopped chives until evenly distributed.

Let the dough rest for 10–15 minutes. In the meantime, preheat your oven to 425F/220C. Line a baking sheet with parchment paper.

Scoop the dough into 6 equal portions, about ⅓ cup each, and place them on the prepared baking sheet. Bake for 18–20 minutes, until the biscuits are golden brown and cooked through.

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