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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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
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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.
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
