Garlic & Herb Cottage Cheese Biscuits

Why You’ll Love This Recipe

I love this recipe because it gives me the comforting texture of a biscuit without feeling too heavy. The cottage cheese keeps the inside tender and moist, while the garlic and herbs bring in that warm, savory flavor I crave. When I add mozzarella, the biscuits turn out even cheesier and more satisfying. They’re quick to make, high in protein, and pair perfectly with soups, salads, or just on their own as a snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 2 large eggs

• ½ cup almond flour

• ½ tsp baking powder

• ½ tsp garlic powder

• ½ tsp dried oregano or thyme

• Pinch of salt & pepper

• ¼ cup shredded mozzarella (optional for extra cheesiness)

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the eggs and cottage cheese until smooth.

3. I stir in the almond flour, baking powder, garlic powder, oregano (or thyme), salt, and pepper.

4. If I want extra cheesiness, I fold in shredded mozzarella.

5. I scoop spoonfuls of the batter onto the prepared baking sheet, shaping them into small mounds.

6. I bake for 18–22 minutes, or until the biscuits are golden and set.

7. I let them cool for a few minutes before serving warm.

Servings and timing

This recipe makes about 6 biscuits. I spend around 10 minutes preparing the dough and 18–22 minutes baking.

Variations

• Sometimes I use fresh herbs like parsley, chives, or basil for a brighter flavor.

• I swap mozzarella for cheddar or parmesan when I want a sharper taste.

• For a spicier version, I add a pinch of chili flakes to the batter.

• I occasionally brush the tops with melted butter and an extra sprinkle of garlic powder after baking for more richness.

storage/reheating

I store leftover biscuits in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 325°F for about 5–7 minutes, or I microwave them for 20–30 seconds. They also freeze well, and I reheat straight from frozen in the oven.

FAQs

Can I make these biscuits gluten-free?

Yes, since I use almond flour, the biscuits are naturally gluten-free.

Do I need to drain the cottage cheese first?

I usually don’t, but if my cottage cheese is very wet, I strain it lightly to avoid a runny batter.

Can I make these ahead of time?

Yes, I often bake a batch, refrigerate or freeze them, and then reheat when I need a quick snack or side.

Can I make these biscuits dairy-free?

I swap the cottage cheese and mozzarella for dairy-free alternatives if I want a dairy-free option.

What can I serve these biscuits with?

I like serving them alongside soups, stews, or even a fresh salad. They also taste great as a savory breakfast with eggs.

Conclusion

I enjoy how these garlic and herb cottage cheese biscuits turn out fluffy, flavorful, and protein-packed every time I make them. Whether I serve them as a side dish or eat them as a snack, they always hit the spot and make a healthier alternative to traditional biscuits.

Garlic & Herb Cottage Cheese Biscuits

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Fluffy, savory, and high-protein biscuits made with cottage cheese, herbs, and almond flour—perfect for breakfast or snacking.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes
• Yield: 8–10 small biscuits
• Category: Bread, Side Dish, Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 cup cottage cheese

2 large eggs

½ cup almond flour

½ tsp baking powder

½ tsp garlic powder

½ tsp dried oregano or thyme

Pinch of salt & pepper

¼ cup shredded mozzarella (optional, for extra cheesiness)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

In a bowl, whisk cottage cheese and eggs until mostly smooth.

Stir in almond flour, baking powder, garlic powder, dried herbs, salt, and pepper until just combined. Fold in mozzarella if using.

Scoop heaping tablespoons of batter (about 8–10 mounds) onto the sheet, spacing them 2 inches apart.

Bake 12–15 minutes, until puffed and lightly golden at the edges.

Cool 5 minutes on the tray, then serve warm.

Notes

For taller biscuits, chill the mixture 10 minutes before scooping.

Swap herbs: use Italian seasoning, dill, or chives.

Add 1–2 tbsp grated Parmesan for extra savory flavor.

These are tender “drop” biscuits; don’t overmix.

Storage: refrigerate in an airtight container up to 3 days; reheat at 350°F (175°C) for 5–7 minutes or air-fry 2–3 minutes.