Description

These savory, high-protein drop biscuits feature creamy cottage cheese, zesty sun-dried tomatoes, and fresh basil for a Mediterranean-inspired breakfast or snack.

Ingredients

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2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup low-fat or full fat cottage cheese
3 large eggs
2 to 4 tablespoons milk (as needed)
1/3 cup chopped sun-dried tomatoes
1/4 cup feta cheese
3 tablespoons finely chopped fresh basil
2 tablespoons grated Parmesan

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Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, and salt in a large mixing bowl.
In a separate medium bowl, whisk the eggs and cottage cheese together until combined.
Pour the wet mixture into the dry ingredients and stir with a rubber spatula until a thick dough forms.
Drizzle in milk 1 tablespoon at a time if the dough is too dry to incorporate the flour.
Gently fold in the sun-dried tomatoes, feta cheese, and fresh basil.
Scoop 1/4 cup portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10 to 12 minutes until the tops are golden brown and the centers are set.
Serve warm.

Notes

Do not use fat-free cottage cheese as it lacks the necessary fat for a tender crumb.
Ensure sun-dried tomatoes are patted dry to prevent soggy biscuits.
Store in the refrigerator due to the high protein and cheese content.

Nutrition

Serving Size: 18 servings
Calories: 85 kcal
Sugar: 1 g
Sodium: 114 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 35 mg