Cheddar Jalapeno Cottage Cheese Biscuits
These Jalapeño Cheddar Cottage Cheese Biscuits are soft, cheesy drop biscuits with about 10 grams of protein each. They’re mixed in one bowl—no yeast, no rolling—and they come together in under 35 minutes. These biscuits are excellent for breakfast, as a lunch side, or alongside dinner.
Table of Contents
- Recipe Highlights
- Key Ingredients & Substitutions
- How To Make Cottage Cheese Biscuits
- Recipe Variations
- How To Store
- Tips
- More Cottage Cheese Recipes
- Full Recipe
If you enjoy using cottage cheese in baking, these savory biscuits are a delightful way to incorporate it. They deliver tender, moist interiors thanks to the cottage and cream cheeses, while shredded cheddar melts on top for a golden, bubbly finish.
Drop-style biscuits are ideal for everyday baking: no rolling pin, no cutter, and minimal cleanup. Simply scoop, drop, and bake. Make a batch on Sunday and enjoy them throughout the week—reheating in the oven restores their fresh-baked texture. They’re also freezer-friendly and protein-packed to keep you satisfied between meals.
Recipe Highlights
- High in protein: Each biscuit provides roughly 10 grams of protein from cottage cheese, cream cheese, and cheddar.
- No-fuss: One-bowl prep, no rolling or cutting required—just scoop and bake.
- Versatile: Serve warm with butter for breakfast, pair with soup or chili for lunch, or offer as a dinner side.
- Freezer-friendly: Freeze for up to two months for quick reheating later.
Key Ingredients & Substitutions
Cottage cheese: Any cottage cheese will work; 2% is a good balance. The curds add a pleasant rustic texture—blend only if you want a very smooth dough.
Apple cider vinegar: Reacts with baking powder to boost rise, similar to buttermilk. White vinegar or lemon juice can substitute in a pinch.
Jalapeño: One finely chopped jalapeño gives a mild-to-medium heat. Add more for extra spice, or omit for a milder biscuit.
Flour: All-purpose flour is used here. For a gluten-free version, use a 1:1 gluten-free flour blend.
How To Make Cottage Cheese Biscuits
*Overview: full measurements and detailed steps are included below in the recipe card section.
Step 1: Whisk the egg, add cottage cheese, cream cheese, and vinegar, and mix until mostly combined.
Step 2: Stir in shredded cheddar and chopped jalapeño.
Step 3: Whisk together flour, baking powder, and salt, then fold into the wet ingredients gently.
Step 4: The dough should be moist and workable—slightly lumpy is fine.
Step 5: Portion the dough into eight mounds on a parchment-lined baking sheet.
Step 6: Bake at 400°F (200°C) for 18–24 minutes, until golden and set.
Recipe Variations
Add ham or bacon: Fold in 1/2 cup diced ham or cooked, crumbled bacon with the cheddar for a heartier biscuit.
Change the cheese: Try pepper jack, gruyère, or another favorite cheese for a different flavor profile.
Herbs and veggies: Chives, green onions, or fresh thyme or rosemary make nice additions.
How To Store
Allow biscuits to 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 for best texture.
Tips
➤ Don’t overmix: Fold just until the flour streaks disappear. Overmixing leads to dense biscuits.
➤ Control spice: Taste a small piece of your jalapeño to gauge heat; remove seeds and membranes to reduce spice.
➤ Shape easily: Wet your hands lightly to shape rounds, or simply drop for a rustic look.
➤ Make extras: Double the recipe and freeze extras for quick breakfasts or sides—reheat from frozen at 350°F until hot.
Try These Cottage Cheese Recipes Next!
Cottage Cheese
Jalapeño Cheddar Cottage Cheese Biscuits
Cottage Cheese
Cottage Cheese Almond Flour Bagels
Desserts
Cottage Cheese Cinnamon Rolls
Main Dishes
Cottage Cheese Pizza Buns
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Jalapeño Cheddar Cottage Cheese Biscuits
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy, fluffy Jalapeño Cheddar Cottage Cheese Biscuits with about 10g of protein each. Perfect for breakfast, lunch, or as a dinner side.
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 oven to 400°F (200°C). 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. Small curds are fine.
- Stir in the shredded cheddar and chopped jalapeño.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the wet ingredients and fold gently until combined. Do not overmix.
- Use a scoop or two spoons to portion the dough into eight equal mounds on the prepared baking sheet. Lightly flatten the tops.
- Top each biscuit with a pinch of extra shredded cheddar and a jalapeño slice.
- Bake 18–24 minutes, until biscuits are puffed and golden and set through the center.
- Cool completely before storing. Refrigerate up to 4 days or freeze up to 2 months. Reheat in a 350°F oven until warmed through.
Notes
- Fold the dough just until combined; overmixing makes biscuits dense.
- Taste a small piece of jalapeño before chopping. Remove seeds and membranes to reduce heat.
- Wet your hands lightly to shape the biscuits into rounder mounds, or leave them dropped for a rustic look.
- Slice into sticks for dunking into soup or chili.
- Freeze extras and reheat from frozen at 350°F until warmed through.
Nutrition
- Serving Size: 1 biscuit
- Calories: 165
- Sugar: 2g
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g