hese gluten-free cottage cheese breakfast biscuits are soft, savory, and easy to make. They bake up golden on the outside, tender on the inside, and they’re filling enough to keep everyone satisfied. The base uses gluten-free all-purpose flour, almond flour, cottage cheese, and eggs, then you choose your flavor: ham and cheddar, sun-dried tomato and feta, or sausage and pepper jack.
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 devours these, 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
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 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 3 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: 350°F for 8–10 minutes.
- Microwave: 20–30 seconds for a quick option (not preferred)
Reheating from Frozen (my preference):
- Air Fryer: 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
Serving Suggestions
These biscuits work on their own for grab-and-go mornings, but they’re also great as part of a bigger spread. For brunch, serve them alongside spinach feta egg muffins, a gluten-free breakfast casserole, or gluten-free mini quiches. A simple fruit salad or yogurt parfait rounds things out if you want something lighter on the side.
Gluten-Free Cottage Cheese Breakfast Biscuits
Ingredients
Base (for all versions):
- 1 ½ cups (210 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum
- 1 cup (105 g) almond flour
- 1 tablespoon (12 g) baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper - optional – skip for feta version
- 2 cups (450 g) cottage cheese
- 4 (200 g) large eggs
Ham & Cheddar Variation:
- 1½ cups (168 g) shredded sharp cheddar cheese
- 8 oz (227 g) ham steak - diced small
- 1 green bell pepper - chopped
- 4 green onions - sliced
Sun-Dried Tomato & Feta Variation:
- 1½ cups (170 g) crumbled feta cheese
- 1 cup (165 g) chopped sun-dried tomatoes - oil-packed, drained or rehydrated if dry
- 1 cup (40 g) lightly packed chopped fresh spinach
Sausage & Pepper Jack Variation:
- 1½ cups (168 g) shredded pepper jack cheese
- 1 lb (453 g) 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 flour blend, 1 cup (105 g) almond flour, 1 tablespoon (12 g) baking powder, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper (if using) until evenly combined.
- Add 2 cups (450 g) cottage cheese and 4 (200 g) large eggs. Whisk until smooth and well blended.
- Add cheese and mix-ins for your chosen variation:Ham & Cheddar: Fold in 1½ cups (168 g) shredded sharp cheddar cheese, 8 oz (227 g) ham steak, 1 green bell pepper, and 4 green onions.Sun-Dried Tomato & Feta: Fold in 1½ cups (170 g) crumbled feta cheese, 1 cup (165 g) chopped sun-dried tomatoes , and 1 cup (40 g) lightly packed chopped fresh spinach.Sausage & Pepper Jack: Fold in 1½ cups (168 g) shredded pepper jack cheese, 1 lb (453 g) pork breakfast sausage, 1 green bell pepper, and 4 green onions.
- Gently mix the ingredients until the dough is combined.
- 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 at 400°F (200°C) for 22–25 minutes, or until the biscuits are golden brown on top and set in the center.
- 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.
We made our biscuits with ham, cheese, spinach and chives. My family really enjoyed these biscuits and will definitely make again!