High Protein Egg Biscuits

Name: High Protein Egg Biscuits
Total time: 30 min
Yield: 18 porsi
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 kosher salt; 1 cup low-fat or full fat cottage cheese (do not use fat free); 3 large eggs; 2 to 4 tablespoons milk (as needed); 1/3 cup chopped sun-dried tomatoes (pat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry); 1/4 cup feta cheese; 3 tablespoons finely chopped fresh basil; 2 tablespoons grated Parmesan

These high protein egg biscuits are just 85 calories each! With eggs and cottage cheese, they're quick and easy to stir together.

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.9 (10) 👁️ 25 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

18 porsi

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 kosher salt
1 cup low-fat or full fat cottage cheese (do not use fat free)
3 large eggs
2 to 4 tablespoons milk (as needed)
1/3 cup chopped sun-dried tomatoes (pat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry)
1/4 cup feta cheese
3 tablespoons finely chopped fresh basil
2 tablespoons grated Parmesan

Langkah-langkah

Line a baking sheet with parchment paper and preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
In a separate bowl, whisk together the cottage cheese and eggs.
Pour the cottage cheese mixture over the dry ingredients. With a rubber spatula, stir until the flour is absorbed into the wet ingredients and you have a stiff dough — the batter is pretty thick so this may take a minute or two. If the dough seems super dry (this will vary depending upon the humidity where you live), drizzle 2 tablespoons of milk over the top, then keep stirring, adding a little more milk if needed.
Fold in the sun-dried tomatoes, feta, and basil.
With a big scoop (I use a cookie scoop), drop the biscuits by approximate 1/4 cupfuls onto the baking sheet, leaving 2 inches between each.
Bake until golden and set, about 10 to 12 minutes. Enjoy warm.