These high protein biscuits are soft, tender and flaky. They only need 3 ingredients and are easy to make. No need to laminate the dough. The biscuits taste like regular biscuits even though they are a little healthier.
A stack of three flaky biscuits

These biscuits are a little healthier than regular biscuits because they contain less butter and instead use a healthier high protein ingredient, but they taste just as tender, soft and flaky as traditional biscuits. I love how easy they are to make.

Ingredients

  • Ricotta cheese
  • Self-rising flour
  • Butter

Ricotta cheese: Ricotta cheese is the secret healthier ingredient used in these biscuits. Make sure to use a whole milk ricotta cheese.

Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent and sodium, which helps to save a few extra steps. Self-rising flour is a popular flour to use for baking biscuits. You can also make a homemade self-rising flour blend if you don’t have self-rising flour.

Butter: A little butter is added to help create the flaky layers for the biscuits.

How to Make High Protein Cheese Biscuits

  • The butter is grated and frozen for about 10 minutes to keep it cold during the biscuit making process.
  • Add the cold butter with the flour and mix until all of the strands are covered in flour.
  • Add in the blended ricotta cheese and mix until you have a soft dough.
  • Gently roll and shape the dough into a rough rectangle that is a little more than 1 inch tall.
  • Use a large sharp knife or bench scraper to cut the dough into 9 equal squares.
  • Place the individual biscuits onto your prepared baking sheet. Brush the surface with melted butter.
  • Bake biscuits for about 15-20 minutes or until golden and done.
  • Allow the biscuits to cool slightly before serving.

Biscuits on a serving board with butter in a dish
A biscuit cut in half with butter

Expert Tips

  • Ricotta cheese is very thick so you won’t be able to blend it completely smooth, but that is okay because the cheese will melt as it bakes.
  • You can cut the biscuits smaller for mini biscuits or cut the biscuits larger for extra large biscuits.
  • You can also double the recipe to make more biscuits.

Golden brown biscuits after baking

More Biscuit Recipes

5 from 1 vote

3 Ingredient High Protein Cheese Biscuits

These biscuits are soft, tender, flaky and high in protein. They need just 3 ingredients and are easy to make. The biscuits are healthier than traditional biscuits as a result of a healthy secret ingredient, but they taste as good as traditional biscuits.
Servings: 9 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1/4 cup (56g) unsalted cold butter, grated on large hole of box grater, plus additional 1 tbsp (14g) melted butter for brushing on biscuits
  • 1 1/2 cups + 2 tbsp (344g) whole milk high protein ricotta cheese, see note
  • 2 cups (273g) self rising flour, see note before starting

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the grated butter in the freezer briefly, about 10 minutes. This will help keep it cold during the dough making process. Cold butter helps to form better flaky layers.
  • While the butter is in the freezer, blend your ricotta cheese in a small high powered blender. You don't need to blend it completely smooth, but you want it mostly smooth so the cheese pieces are very small and look more like tiny crumbs rather than large crumbs. If you are having trouble blending the cheese, you can add 1-2 tbsp of water to help blend it.
  • In a large bowl, add the grated frozen butter to the self-rising flour and gently toss until each strand of butter is coated in flour.
  • Add the blended cheese (reserve 2 tbsp) and mix gently with a spatula or your hands until there is no loose flour remaining. The dough should be soft, slightly tacky, and easy to press together—avoid overmixing. If your dough is too crumbly, add 1-2 more tbsp blended cheese. If it’s too wet, you can add a little more flour.
  • Transfer the dough to a lightly floured surface. Gently roll the dough into a rectangle that is about 1.25 inch thick (the rectangle should be around 5 inches x 6 inches).
  • Use a sharp knife or bench scraper to cut the dough into 9 squares. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
  • Brush the tops with melted butter and bake for about 15–18 minutes, or until the tops are golden brown and the biscuits have puffed and are cooked through. Let biscuits cool slightly before serving. Uneaten biscuits should be stored in an airtight container in the fridge or freezer.

Notes

  • Ricotta cheese note: This recipe works best with whole milk ricotta cheese with a high amount of protein. You want to use one that contains between 6-7 grams of protein per 2oz (57g) serving. I used Rio Briati.*
  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. You don't want a low protein self-rising flour for this recipe because your dough will be too sticky and wet. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe I share at the end of the notes.
  • I made these with Gold Medal self-rising flour.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour.
Serving: 1biscuit, Calories: 202kcal, Carbohydrates: 21g, Protein: 6g, Fat: 9g, Saturated Fat: 6g, Sodium: 312mg, Sugar: 0.003g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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