Hosting a brunch or just need something quick for busy mornings? These gluten-free cottage cheese breakfast biscuits are soft, savory, and so easy to make. They bake up golden on the outside, tender on the inside, and they’re filling enough to keep everyone satisfied.
I love recipes like this because they fit so many occasions: serve them warm from the oven at brunch, tuck them into a lunchbox, or stash a batch in the freezer for grab-and-go breakfasts. Even my toddler loves these biscuits — and when a recipe wins over kids and adults, you know it’s a keeper.
Why You’ll Love this Recipe
Searching for more gluten-free breakfast recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredients
TIP
Fully cook and drain sausage before mixing it into the dough to avoid excess moisture. Pre-cooked ham can go straight in — just dice it small so every bite has a bit of savory flavor.
Ingredient Notes
- Gluten-Free All-Purpose Flour – Use a 1:1 blend with xanthan gum included. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag).
- Almond Flour – Adds tenderness and keeps the texture light. I also love the nutty flavor it adds.
- Cottage Cheese – Whole milk, small curd works best.
- Cheese – Choose sharp cheddar or tangy feta depending on your variation.
- Protein Add-Ins – Ham steak or cooked breakfast sausage are great options, but you can also leave the meat out for a vegetarian version.
- Vegetables – Bell peppers, spinach, scallions, or sun-dried tomatoes add flavor and color.
Flavor Variations
- Ham & Cheddar – A classic combo with diced ham, cheddar, bell pepper, and green onion.
- Sun-Dried Tomato & Feta – Mediterranean-inspired with feta, sun-dried tomatoes, and spinach.
- Sausage & Pepperjack – Hearty and cozy with breakfast sausage, pepperjack cheese, and bell peppers.
Recipe FAQs
You can swap the almond flour for more gluten-free all-purpose flour, but the texture will be a little denser. Almond flour helps keep them tender.
For the breakfast sausage version, yes — make sure the sausage is fully cooked and drained before mixing it in. Ham steak doesn’t need extra cooking since it’s already pre-cooked. For vegetables, I usually add bell peppers and green onions raw since they soften in the oven. If you’re using something firmer, like broccoli or yellow onions, give them a quick sauté first for the best texture.
Not at all. The cottage cheese melts into the dough for moisture and structure. You’ll taste the mix-ins (cheddar, ham, feta, etc.) more than the cottage cheese itself.
Expert Tips
Storage and reheating instructions
These are our favorite meal prep breakfast. We will make a few batches with different flavors and then store them in the freezer for the month so we can grab, reheat and go!
Storage
- Freezer: Place baked biscuits on a parchment-lined baking sheet until frozen solid, then transfer to a freezer bag or container. Store for up to 2 months.
- Refrigerator: Store cooled biscuits in an airtight container in the fridge for up to 4 days.
Reheating from Refrigerated:
- Air Fryer: 300°F for 5–7 minutes, until warmed through.
- Oven: 325°F for 8–10 minutes.
- Microwave: 20–30 seconds for a quick option (soft texture).
Reheating from Frozen (my preference):
- Air Fryer (best texture): 300°F for 10–15 minutes.
- Quick Method: Microwave 30 seconds to thaw the center, then air fry at 300°F for 5 minutes. (My preference for reheating since I’m impatient!)
- Microwave Only: 45-90 seconds, though they’ll be softer and no longer crisp
More gluten-free breakfasts to try
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Gluten-Free Cottage Cheese Breakfast Biscuits
Ingredients
Base (for all versions):
- 1 ½ cups (210g) gluten-free all-purpose flour blend with xanthan gum - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag
- 1 cup (105g) almond flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper - optional – skip for feta version
- 2 cups (450g) cottage cheese
- 4 large eggs - 200g
Ham & Cheddar Variation:
- 1 ½ cups (168g) shredded sharp cheddar cheese
- 8 oz ham steak - diced small
- 1 green bell pepper - chopped
- 4 green onions - sliced
Sun-Dried Tomato & Feta Variation:
- 1 ½ cups (168g) crumbled feta cheese
- 1 cup (163g) chopped sun-dried tomatoes - oil-packed, drained or rehydrated if dry
- 1 cup (40g) lightly packed chopped fresh spinach
Sausage & Pepper Jack Variation:
- 1 ½ cups (168g) shredded pepper jack cheese
- 1 lb pork breakfast sausage - fully cooked and crumbled
- 1 green bell pepper - chopped
- 4 green onions - sliced
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Mix the dry ingredients. In a large bowl, whisk together 1 ½ cups (210 g) gluten-free all-purpose flour, 1 cup (105 g) almond flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper (if using) until evenly combined.
- Add 2 cups (450 g) cottage cheese, 4 large eggs (200 g), and whatever cheese you're using. Whisk until smooth and well blended.
- Stir until a thick, slightly sticky dough forms.
- Add the rest of your your mix-ins. Gently fold in the ingredients for your chosen variation (protein and vegetables).
- Scoop and portion. Use a large cookie scoop or ¼ cup measure to portion the dough onto the prepared baking sheet, spacing each biscuit about 2 inches apart.
- Bake. Bake for 22–25 minutes, or until the biscuits are golden brown on top and set in the center.
- Cool and serve. Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely before freezing for later.
Notes
- Nutrition Information: Nutritional data is an estimate calculated using an online nutrition calculator and is based on the Ham & Cheddar variation of this recipe. Actual values may vary depending on specific ingredients, brands, and portion sizes used.
- Gluten-Free Reminder: Always double-check that each ingredient you use is gluten-free. If you’re serving someone with celiac disease, check labels carefully and take precautions to prevent cross-contact in your kitchen.
- Storage & Reheating: Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the biscuits in a single layer until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in a 350°F (175°C) oven for 8–10 minutes, or until warmed through — they’ll taste freshly baked again.