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High Protein Blueberry Biscuits

High Protein Blueberry Biscuits
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These tender, golden biscuits pack a protein punch thanks to cottage cheese and Greek yogurt, studded with juicy blueberries for a sweet-tart pop. The texture is crisp on the outside and fluffy within, making them a satisfying breakfast or snack.

Ingredients

Scale
  • 1 cup all-purpose flour (4.5 oz)
  • 1 cup rolled oats (3 oz)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup cold unsalted butter, cut into small cubes (2 oz)
  • 1/2 cup full-fat cottage cheese (4 oz)
  • 1/4 cup plain full-fat Greek yogurt (2 oz)
  • 1 large egg, beaten
  • 1 cup fresh blueberries (6 oz)
  • 1 tablespoon honey (optional, for brushing tops)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
  2. In a large bowl, whisk together the all-purpose flour, rolled oats, baking powder, and kosher salt. Whisking aerates the flour and distributes the leavener evenly, ensuring a consistent rise.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces. Keeping the butter cold creates steam pockets that make the biscuits flaky.
  4. In a separate small bowl, combine the cottage cheese, Greek yogurt, and beaten egg. Stir until just blended—overmixing can make the biscuits tough.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until a shaggy dough forms. Do not overwork; it should just come together.
  6. Gently fold in the fresh blueberries, taking care not to crush them. If the berries are frozen, do not thaw first—add them straight from the freezer to prevent excess moisture and color bleeding.
  7. Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick rectangle. Use a sharp knife or bench scraper to cut the dough into 4 equal squares (or use a 2.5-inch biscuit cutter for rounds). Avoid twisting the cutter, which seals the edges and hinders rise.
  8. Place the biscuits 2 inches apart on the prepared baking sheet. For extra height, position them so the sides touch slightly—this forces them to rise upward rather than spread.
  9. Brush the tops lightly with honey for a golden, slightly sweet crust. This step is optional but adds a professional finish and a touch of caramelization.
  10. Bake on the middle rack for 16-18 minutes, until the biscuits are puffed and the edges are deep golden brown. A toothpick inserted into the center of a biscuit should come out clean, with no wet batter.
  11. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes. This resting period allows the steam to finish cooking the interior and sets the crumb structure.
  12. Transfer to a wire rack to cool slightly before serving. Serve warm for the best texture—the blueberries will be juicy and the exterior crisp.

Notes

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place in a 300°F (150°C) oven for 5-8 minutes until warmed through. For longer storage, freeze the baked and cooled biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen at 300°F (150°C) for 12-15 minutes. For an extra protein boost, add 1 scoop (30g) of unflavored or vanilla protein powder to the dry ingredients, reducing the flour by 2 tablespoons to maintain dough consistency.

Nutrition

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