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Gluten-free cottage cheese breakfast biscuits baked on parchment paper with browned tops and visible ham and vegetables.
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Gluten-Free Cottage Cheese Breakfast Biscuits

These savory gluten-free cottage cheese biscuits are tender, satisfying, and perfect for grab-and-go breakfasts or hosting brunch. Choose from three delicious variations: Ham & Cheddar, Sun-Dried Tomato & Feta, or Sausage & Pepper Jack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 muffins

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.
    Gluten-free flour, almond flour, baking powder, salt, pepper, and seasonings piled in a mixing bowl.
  • Add 2 cups (450 g) cottage cheese, 4 large eggs (200 g), and whatever cheese you're using. Whisk until smooth and well blended.
    Shredded cheddar cheese and cracked eggs added on top of the dry ingredients in a glass mixing bowl.
  • Stir until a thick, slightly sticky dough forms.
    Biscuit dough mixed together with cottage cheese visible throughout the thick batter.
  • Add the rest of your your mix-ins. Gently fold in the ingredients for your chosen variation (protein and vegetables).
    Cubes of ham and chopped green bell pepper added on top of the biscuit dough before mixing.
  • 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.
    Mounds of uncooked biscuit dough spaced on a parchment-lined baking sheet.
  • Bake. Bake for 22–25 minutes, or until the biscuits are golden brown on top and set in the center.
    Close-up of a baked cottage cheese breakfast biscuit showing crispy edges, melted cheese, and chunks of ham and green pepper.
  • 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.

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 439mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 1mg
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