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Fluffy Broccoli Cheddar High Protein Biscuits (Gluten-Free)

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 7 servings
Calories 290kcal

Ingredients

  • 1 tbsp avocado oil or butter
  • ½ cup finely diced yellow onion
  • 1 cup very finely chopped
  • broccoli florets
  • pinch sea salt dry
  • 1 cup gluten-free 1:1 baking flour
  • 1 tbsp baking powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¾ tsp sea salt black pepper to taste

protein base

  • 4 large eggs
  • 1 cup 2% cottage cheese
  • ¾ cup shredded sharp cheddar
  • ½ cup chopped fresh parsley
  • ⅓ cup chopped green onions

Instructions

  • preheat oven to 400°F. line a baking sheet with parchment paper.
  • sauté veggies heat avocado oil or butter in a skillet over medium heat. add onion and a pinch of salt. sauté 3–4 minutes until softened. add broccoli and cook 3-4 minutes, just until tender and excess moisture has cooked off. remove from heat and let cool slightly.
  • mix wet ingredients in a large bowl, whisk eggs until well combined and slightly frothy. whisk in cottage cheese until mostly smooth (small curds are totally fine).
  • add dry ingredients whisk in gluten-free flour, baking powder, onion powder, garlic powder, salt, and pepper just until combined. do not overmix.
  • fold in add-ins gently fold in cheddar, parsley, green onions, and the cooled broccoli-onion mixture. the batter should be very thick, fluffy, and scoopable, holding its shape when scooped.
  • shape biscuits divide into 7 tall mounds on the prepared baking sheet. do not flatten much. bake for about 22 minutes, until lightly golden on top and fully set in the center.
  • rest let cool for 5 minutes before serving to allow the biscuits to finish setting.

Notes

Approximate Macros per 1 of 7 large biscuits (approx)
calories: ~275–290
protein: ~19–21 g
carbs: ~22–24 g
fat: ~13–14 g
fiber: ~2–3 g