Protein-Packed Ham & Cheese Biscuits
35 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
These protein-packed ham and cheese biscuits are fluffy, savory, and perfect when you want something hearty but still lighter.
They get a boost from cottage cheese and Greek yogurt, so each bite feels rich without being heavy.
Serve them warm for a quick breakfast, an easy grab-and-go snack, or alongside a simple soup or salad.
Ingredients (8 servings)
Ingredients
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How to Make Protein-Packed Ham & Cheese Biscuits
-
Preheat oven and prep pan
Preheat your oven to 425°F with a rack in the center position.
Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily.
-
Blend cottage cheese and mix wet ingredients
In a blender or food processor, blend the cottage cheese until completely smooth and creamy.
In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, and egg until well combined.
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Combine dry ingredients and cut in butter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips.
Stop when the mixture looks like coarse crumbs with a few small pea-sized butter pieces remaining.
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Bring the dough together
Make a well in the center of the dry mixture and pour in the cottage cheese mixture.
Use a spatula to gently fold the dry ingredients into the wet just until a shaggy dough forms.
If the dough feels very dry, sprinkle in 1 to 2 teaspoons of extra yogurt and fold again briefly.
-
Fold in ham, cheese, and chives
Add the diced ham, shredded cheddar, and chopped chives to the bowl.
Gently fold them into the dough until everything looks evenly distributed without overmixing.
The dough will be thick and slightly sticky, which helps keep the biscuits tender and moist.
-
Portion the biscuits
Use a large spoon or scoop to drop 8 equal mounds of dough onto the prepared baking sheet.
Leave a little space between each biscuit so they have room to puff and spread slightly.
If you like taller biscuits, keep the mounds high; for wider biscuits, gently pat the tops a bit flatter.
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Bake and cool
Bake for 12 to 15 minutes, until the tops are golden and the biscuits feel set when gently touched.
Let the biscuits cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Serve warm for the best texture and melty cheese pockets.
Substitutions
- Use turkey ham instead of lean ham
- Turkey ham keeps the smoky, savory flavor but trims the fat even more and keeps the biscuits nicely protein-packed.
- Use part-skim mozzarella instead of reduced-fat cheddar
- Part-skim mozzarella melts into super stretchy pockets, with a milder flavor that lets the ham and chives stand out more.
- Use low-fat ricotta instead of cottage cheese
- Low-fat ricotta gives a slightly richer, smoother crumb while still adding good protein, and you can skip the blending step.
Tips
- Keep your butter and dairy cold
- Cold butter and chilled dairy create steam pockets as they bake, which gives you fluffier, more tender biscuits.
- Chop the ham very small
- Tiny ham cubes distribute more evenly, so every biscuit gets savory flavor without big dense chunks weighing down the crumb.
- Avoid overmixing the dough
- Stop mixing as soon as no dry flour remains, or the gluten tightens and the biscuits bake up tough.
- Use a scoop for even portions
- A large cookie scoop makes portioning fast and consistent, so the biscuits bake evenly and finish at the same time.
- Reheat the right way
- Warm leftover biscuits in a 325°F oven for about 8 minutes, which refreshes the texture much better than the microwave.
Nutrition Facts *
| Energy | 173 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 6 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my dough is too sticky to scoop?
- Lightly flour your hands or scoop, then quickly shape the mounds. If needed, sprinkle in 1 tablespoon flour and fold briefly.
- Can I make these biscuits ahead for busy mornings?
- Bake the biscuits, cool completely, and freeze in a zip-top bag. Reheat from frozen in a 325°F oven until warm.
- Can I use whole wheat flour instead of all-purpose?
- You can swap up to half the flour for white whole wheat, but the biscuits will be a bit denser.
- Why did my biscuits spread instead of staying tall and fluffy?
- The butter or dairy may have warmed too much, or you may have overmixed the dough. Next time, chill the dough briefly before baking to help it hold its shape.
Serving Suggestions
These protein-packed ham and cheese biscuits are lovely with scrambled eggs or a quick yogurt parfait for breakfast.
For a cozy dinner, serve them alongside tomato soup or a big green salad instead of regular bread.
You can also add a pinch of smoked paprika or minced jalapeño to the dough for a fun flavor twist.
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