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.
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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