High Protein Egg Biscuits

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  Flour, All-Purpose, White(480g)
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  Baking powder(15g)
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  Baking soda(1g)
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  1/2 kosher salt
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  Cottage Cheese, Full Fat (Creamed)(240g)

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

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  Egg, Whole, Large
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  Whole Milk(60g)
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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  Cheese, Feta, Crumbled(60g)
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  Basil, Fresh(45g)
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  Parmesan Cheese(30g)

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

Instructions

1. 1Line a baking sheet with parchment paper and preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
2. 2In a separate bowl, whisk together the cottage cheese and eggs.
3. 3Pour the cottage cheese mixture over the dry ingredients. With a rubber spatula, stir until the flour is absorbed into the wet ingredients and you have a stiff dough — the batter is pretty thick so this may take a minute or two. If the dough seems super dry (this will vary depending upon the humidity where you live), drizzle 2 tablespoons of milk over the top, then keep stirring, adding a little more milk if needed.
4. 4Fold in the sun-dried tomatoes, feta, and basil.
5. 5With a big scoop (I use a cookie scoop), drop the biscuits by approximate 1/4 cupfuls onto the baking sheet, leaving 2 inches between each.
6. 6Bake until golden and set, about 10 to 12 minutes. Enjoy warm.