High Protein Egg Biscuits

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  2 cup Flour, All-Purpose, White
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  1 tbsp Baking powder
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  0.3 tsp Baking soda
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  1 1/2 kosher salt
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  1 cup Cottage Cheese, Full Fat (Creamed)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  3 Egg, Whole, Large(132g)
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  2 tbsp Whole Milk
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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.3 cup Cheese, Feta, Crumbled
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  3 tbsp Basil, Fresh
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until combined.
3. 3In a separate bowl, whisk together the cottage cheese, eggs, and whole milk until smooth.
4. 4Pour the cottage cheese mixture over the dry ingredients and stir with a rubber spatula until the flour is fully absorbed and you have a stiff dough (about 1–2 minutes). If the dough seems very dry, drizzle in additional milk 1 tablespoon at a time until workable.
5. 5Fold in the sun-dried tomatoes, feta cheese, and fresh basil with a few gentle strokes until evenly distributed.
6. 6Using a cookie scoop or large spoon, drop the batter by ¼ cupfuls onto the prepared baking sheet, spacing them 2 inches apart. Bake at 425°F for 10–12 minutes until the tops are golden brown and the biscuits are firm to the touch.
7. 7Remove from the oven and cool for 5 minutes on the baking sheet, then divide evenly into 3 airtight containers (6 biscuits per container) while still warm. Sprinkle grated Parmesan over the biscuits before sealing.
8. 8Refrigerate for up to 5 days or freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through, or microwave a single biscuit for 30–45 seconds until hot.