Cottage Cheese Breakfast Biscuits with Bacon and Cheddar

Cottage Cheese Breakfast Biscuits

These savory cottage cheese breakfast biscuits are scooped into tall, craggy mounds rather than rolled and cut. Bacon, cheddar, red bell pepper, and scallions run through a tender, speckled crumb—not flaky layers. The key is a thick dough that holds its shape: cook and cool the fillings before mixing, then fold gently and stop as soon as the flour is incorporated.

Ingredients for Cottage Cheese Breakfast Biscuits

• 2 cups all-purpose flour, spooned and leveled (240g)
• 1 tablespoon baking powder (12g)
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 cup thick 4% cottage cheese (225g)
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly (40g)
• 1/2 cup shredded sharp cheddar (55g)
• 3 slices cooked bacon, finely chopped (about 30g)
• 1/3 cup finely diced red bell pepper (about 50g)
• 1 teaspoon reserved bacon drippings or neutral oil
• 3 tablespoons thinly sliced scallions (about 20g)

Only if needed: Up to 2 tablespoons milk for dry dough, or a little additional all-purpose flour if the dough is too loose.

How to Bake Cottage Cheese Breakfast Biscuits

1. Preheat the oven: Fully preheat to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the fillings: If the bacon is not already cooked, cook it and chop it finely. Heat the bacon drippings or oil in a skillet over medium heat. Cook the pepper for 3 to 5 minutes, until softened but still in distinct pieces. Set the pepper and bacon aside until no longer hot.
3. Mix the dry ingredients: Whisk the flour, baking powder, salt, and black pepper in a large bowl.
4. Mix the wet ingredients: In a second bowl, stir together the cottage cheese, egg, and slightly cooled butter. The cottage cheese curds can remain visible.
5. Fold the dough: Add the wet mixture, cheddar, bacon, pepper, and scallions to the flour mixture. Fold gently just until no dry flour remains. The dough should be thick and sticky, not smooth or pourable. If dry flour remains, add milk 1 tablespoon at a time, up to 2 tablespoons. If a scoop slumps, fold in additional flour 1 tablespoon at a time until it holds a mound.
6. Scoop: Divide the dough into eight roughly 1/3-cup mounds on the prepared sheet, leaving about 2 inches between them. Keep the scoops tall and the tops uneven; do not press them flat.
7. Bake: Bake uncovered for approximately 15 to 19 minutes, beginning checks at 15 minutes. The biscuits should be puffed, hold their shape, and have golden ridges with some darker toasted spots. Do not flip them; rotate the sheet only if your oven browns unevenly. If the center is uncertain, split a biscuit. The crumb should be set, with no shiny raw dough; bake longer if needed.
8. Cool briefly: Let the biscuits stand on the baking sheet for about 5 minutes before moving or splitting them.

What the Dough Should Look Like

A scoop should stand as a rough mound rather than spread across the sheet. Cottage cheese moisture varies by brand, so use the dough’s shape to guide any small milk or flour adjustment. Avoid mixing longer to make the dough smooth; that can make the biscuits dense.

How to Tell When the Biscuits Are Done

The craggy tops will brown unevenly, and every surface does not need to turn deep golden. A thick biscuit may brown outside before its center is ready, so check for a tender, set crumb without shiny raw dough. Bake for the center, not for uniform color.

Serving and Flour Questions

Serve the biscuits warm on their own, or let them cool enough to split cleanly and use them as breakfast sandwich bases. For assembly ideas, see these egg and cheddar breakfast sandwiches.

Do you need to blend the cottage cheese? No. Thick, unblended cottage cheese works in this rustic drop-biscuit dough.

Can you use gluten-free or almond flour? Not as a direct swap. Those flours need different ingredient balances from the all-purpose flour used here.

Make-Ahead, Storage, and Reheating

Cool the biscuits completely, then refrigerate them in an airtight container for up to 4 days. For another make-ahead breakfast, try these cottage cheese egg bites with Canadian bacon.

Microwave one refrigerated biscuit for roughly 20 to 30 seconds, then check that it is heated through. For a drier exterior, reheat in a 375°F (190°C) oven for about 10 minutes, checking earlier if the biscuit is small. Completely cooled biscuits can also be frozen airtight for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per biscuit, based on 8 biscuits: 240 calories, 10g protein, 11g fat, and 25g carbohydrates. Approximate per 100g of baked biscuit: 300 calories, 12g protein, 13g fat, and 31g carbohydrates. Values vary with ingredient brands and moisture lost during baking.