Cheesy Garlic Biscuits

Cheesy Garlic Cottage Cheese Biscuits (11g Protein Each)

If there’s one thing I hear from the women I work with, it’s this: “I want food that actually keeps me full and doesn’t leave me crashing an hour later.” These cheesy garlic biscuits check every box. They’re warm, crispy on the edges, soft in the middle, and each one has about 11 grams of protein.

They’re made with cottage cheese, cheddar, eggs, and almond flour, so they’re naturally gluten free and low carb. That combination of protein and healthy fat helps slow digestion and keeps blood sugar steadier, which means more consistent energy and fewer afternoon cravings. And because they come together in one bowl, they work just as well on a busy weeknight as they do for weekend meal prep.

Why I Love These Biscuits

Most biscuits are mostly refined flour and butter, which means a quick hit of carbs and not much staying power. This version flips that. The protein comes from three sources (cheese, cottage cheese, and eggs), and the almond flour adds fiber and healthy fats instead of white flour. You still get that comforting, cheesy, garlicky biscuit experience, just with a lot more nutrition behind it.

My kids love them too, which is always a win in our house.

Ingredient Notes

Cottage cheese: This is the secret to the soft, fluffy inside. Any style works. If you want a smoother texture, blend it first, but it’s completely optional.

Shredded cheddar: Freshly shredded melts a little better, but a bagged shred works fine. Sharp cheddar gives the most flavor.

Almond flour: Use blanched, finely ground almond flour for the best texture. Almond meal will work but makes a coarser biscuit.

Garlic olive oil: I swapped the butter for garlic olive oil both in the dough and brushed on top after baking. It adds great flavor and some extra heart-healthy fats. If you don’t have garlic olive oil, regular olive oil with a pinch of extra garlic powder works too.

Eggs: These hold everything together and add even more protein.

Tips for the Best Biscuits

• Line your pan with parchment paper. Cheese loves to stick.
• Keep your portions even so they all bake at the same rate. This recipe makes 7.
• Bake until they’re golden brown. The full 25 minutes gives you those crispy edges.
• Brush with garlic olive oil while they’re still hot so they soak it up.

What to Serve Them With

These are a perfect side for soups and chili, a protein boost next to scrambled eggs, or an easy add-on to a big salad for lunch. They’re also great on their own as a filling snack.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven for a few minutes to bring back the crispy outside. You can also freeze them once completely cooled for up to 2 months.

Frequently Asked Questions

Are these biscuits gluten free?
Yes. Almond flour replaces regular flour, so they’re naturally gluten free. Just double check your seasonings if you need to be strict about it.

Can I use a different flour?
I haven’t tested other flours in this recipe. Almond flour gives the best texture and keeps the carbs low, so I recommend sticking with it.

How much protein is in each biscuit?
About 11 grams per biscuit when the recipe makes 7. The exact amount will vary a little depending on the brands you use.

Can I make them ahead?
Absolutely. Bake a batch at the start of the week and reheat as needed.

Print