Made a batch of these this morning and they were surprisingly good! I wasn’t sure how the cottage cheese would work in a biscuit, but it melted right in and added a nice moist texture. These are not your typical fluffy biscuits, but I loved them! They’re more like a savory breakfast muffin with a biscuit-like top. Super flavorful and packed with protein, which keeps me full longer.
Wasn’t sure how these would turn out with cottage cheese, but they worked! The flavor is savory and herby, and the texture is more rustic than a regular biscuit. I like that they’re high in protein and still taste indulgent. Perfect with a little butter or on their own.
I really enjoyed the flavor combo in these. The fresh basil and sun-dried tomatoes work so well together, and I appreciated how easy the recipe was to follow. They’re not fluffy like regular biscuits, more like a savory, protein-packed scone, but really tasty.
Noelle, I honestly am not sure because I’ve never tried them that way and I’m afraid they may not turn out; you do need the fat from the yolks. I wish I had better news!
I have not made these High Protein Egg Biscuits yet but would like to. Although I’ve not tried them in a long time I am not a fan of sun dried tomatoes. What could I substitute or should I just leave them out?
Thanks Erin!
They came out pretty good I added cheddar cheese, spinach wish I had tomatoes or the sun-dried tomatoes as I love the taste. Little annoyed as I should not have used parchment paper as it stuck to the bottom and had to be peeled off which was not an easy task.
When the recipe showed up on my Facebook page I decided to make them right away. Although, I’m not eating white flour so I made them with almond flour, didn’t add parmesan or basil, added cheddar, jalapeño’s & garlic powder. They are truly amazing and moist! You can definitely add whatever you want, like, bacon, ham, green onion, etc.
Love these! I did try it with almond flour, and they are delicious! Mine came out flatter than the picture shown, kind of like a small, thicker pancake, but they are very tasty. I made the cheddar jalapeno ones, going to try another kind this weekend, and play around with veggies. These will definitely become a staple.
Hi Rhoda, we haven’t tested it with almond flour so it would be an experiment. Another reader did use it with great success. If you decide to give it a try, I’d love to know how it goes!
I followed the recipe and it is absolutely delicious. However, I wish I would’ve put bacon in it as per your suggestion as an add-in, but good nonetheless!
Hi Lola, we bake them from frozen. For freshly baked biscuits on demand, scoop the dough on the the baking sheet, freeze hard, then transfer to an airtight container. Bake directly from frozen, adding a few minutes to the baking time as needed.
Hi Karen, we bake them from frozen. For freshly baked biscuits on demand, scoop the dough on the the baking sheet, freeze hard, then transfer to an airtight container. Bake directly from frozen, adding a few minutes to the baking time as needed.
Made a batch of these this morning and they were surprisingly good! I wasn’t sure how the cottage cheese would work in a biscuit, but it melted right in and added a nice moist texture. These are not your typical fluffy biscuits, but I loved them! They’re more like a savory breakfast muffin with a biscuit-like top. Super flavorful and packed with protein, which keeps me full longer.
So glad to hear you enjoyed it, Whitney! Thank you!
Wasn’t sure how these would turn out with cottage cheese, but they worked! The flavor is savory and herby, and the texture is more rustic than a regular biscuit. I like that they’re high in protein and still taste indulgent. Perfect with a little butter or on their own.
So glad to hear you enjoyed the recipe, Kassandra!
I really enjoyed the flavor combo in these. The fresh basil and sun-dried tomatoes work so well together, and I appreciated how easy the recipe was to follow. They’re not fluffy like regular biscuits, more like a savory, protein-packed scone, but really tasty.
So glad to hear, thank you Krystal!
I replaced all of the all purpose flour with an equal amount of whole wheat pastry flour. They are excellent! Thank you for a fabulous recipe!
So glad it worked for you, Heidi! Thank you for the feedback!
I’m allergic to egg yolks. Could these be made with just whites?
Noelle, I honestly am not sure because I’ve never tried them that way and I’m afraid they may not turn out; you do need the fat from the yolks. I wish I had better news!
I have not made these High Protein Egg Biscuits yet but would like to. Although I’ve not tried them in a long time I am not a fan of sun dried tomatoes. What could I substitute or should I just leave them out?
Thanks Erin!
Hi Robin, I think it would be ok to leave them out. Enjoy!
Good! A few mods:
Skipped veggies, instead of feta I added shredded super sharp cheddar (1 cup)
Added 1/4 cup melted butter instead of adding milk (my mix was a bit dry and decided to try butter instead)
Delicious!
Looks great Jack! Thanks for sharing!
Can you substitute the all purpose flour for oat flour?
Hi Moe, we haven’t tested it with oat flour so it would be an experiment. If you decide to give it a try, I’d love to know how it goes!
They came out pretty good I added cheddar cheese, spinach wish I had tomatoes or the sun-dried tomatoes as I love the taste. Little annoyed as I should not have used parchment paper as it stuck to the bottom and had to be peeled off which was not an easy task.
So glad you enjoyed them, Pamela!
An I use almond flour in place of all purpose flour?
Hi Lynn, we haven’t tested it with almond flour so it would be an experiment. If you decide to give it a try, I’d love to know how it goes!
I was skeptical, but so pleased with the end result! Delicious!
Can I use Almond flour?
Hi Sharon! I’ve only tested the recipe as-is so couldn’t say for sure how it would work. If you decide to experiment! I’d love to know how it goes!
I just made these. They are wonderful. Thank you for another great recipe.
⭐️⭐️⭐️⭐️⭐️
Tracy L.
So glad to hear, Tracy! They look great!
When the recipe showed up on my Facebook page I decided to make them right away. Although, I’m not eating white flour so I made them with almond flour, didn’t add parmesan or basil, added cheddar, jalapeño’s & garlic powder. They are truly amazing and moist! You can definitely add whatever you want, like, bacon, ham, green onion, etc.
Hi Dawn! So glad you tried it with almond flour and it worked well for you! We have lots of readers asking about a flour substitute! Looks great!
Did you use 1:1 almond flour replacement?
Love these! I did try it with almond flour, and they are delicious! Mine came out flatter than the picture shown, kind of like a small, thicker pancake, but they are very tasty. I made the cheddar jalapeno ones, going to try another kind this weekend, and play around with veggies. These will definitely become a staple.
Great to hear, thank you Julie!
Can this be made w/ almond flour?!
Hi Rhoda, we haven’t tested it with almond flour so it would be an experiment. Another reader did use it with great success. If you decide to give it a try, I’d love to know how it goes!
Re hi protein egg buisuits – will recipe work with low fat ricotta cheese? Thank you.
Hi Erika, we haven’t tested it with ricotta cheese so not sure how it would work. If you decide to experiment, let me know how it goes!
I followed the recipe and it is absolutely delicious. However, I wish I would’ve put bacon in it as per your suggestion as an add-in, but good nonetheless!
Glad you enjoyed the biscuits, Jennifer!
Have you tried baking then freezing? For a grab and go breakfast. Should be fine? Thanks for the recipe…they look delicious.
Hi Lola, we bake them from frozen. For freshly baked biscuits on demand, scoop the dough on the the baking sheet, freeze hard, then transfer to an airtight container. Bake directly from frozen, adding a few minutes to the baking time as needed.
Looking forward to making these biscuits. I wondered how well they freeze.
Hi Karen, we bake them from frozen. For freshly baked biscuits on demand, scoop the dough on the the baking sheet, freeze hard, then transfer to an airtight container. Bake directly from frozen, adding a few minutes to the baking time as needed.