We made these a few weeks ago for dinner - they were so good. Eggs and cottage cheese make up the high protein component, and sundried tomatoes, fresh basil, and parmesan add wonderful flavor!
High Protein Sundried Tomato Buscuits
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Category
Side
Servings
12 biscuits
We made these a few weeks ago for dinner - they were so good. Eggs and cottage cheese make up the high protein component, and sundried tomatoes, fresh basil, and parmesan add wonderful flavor!
Ingredients
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2 cups LSG Rouge de Bordeaux flour
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1 cup full fat cottage cheese
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3 large eggs
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2-4 tablespoons milk (as needed)
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⅓ cup sundried tomatoes, chopped (if in oil pat dry; if dehydrated, cover with hot water for five minutes then drain)
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¼ cup feta cheese
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3 tablespoons finely chopped fresh basil (can use dried if you don’t have fresh)
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2 tablespoons grated Parmesan cheese
Directions
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 and parmesan.
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!