Name: High Protein Egg Biscuits with Sun-Dried Tomato
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ kosher salt; ¼ teaspoon baking soda; 1 cup low-fat or full fat cottage cheese do not use fat free; 3 large eggs; 2 to 4 tablespoons milk as needed; ⅓ cup chopped sun-dried tomatoes pat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry; ¼ cup feta cheese; 3 tablespoons finely chopped fresh basil; 2 tablespoons grated Parmesan

Directions

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1 Set the oven to 425°F and cover a baking sheet with parchment paper. Add the all-purpose flour, baking powder, salt, and baking soda to a large bowl, then whisk until evenly blended.

2 In a second bowl, whisk the cottage cheese with the eggs until the two are thoroughly combined.

3 Add the cottage cheese and egg mixture to the bowl of dry ingredients. Use a rubber spatula to work everything together until no dry flour remains and a stiff dough forms. Because the mixture will be quite thick, stirring may take 1 to 2 minutes.

4 Check the consistency of the dough. If it appears especially dry, pour 2 tablespoons of milk over it and continue stirring. Add a little more milk only when needed.

5 Gently fold the sun-dried tomatoes, feta, and fresh basil into the dough, distributing them throughout without overmixing.

6 Using a large scoop, such as a cookie scoop, portion the dough onto the prepared baking sheet in approximately 1/4-cup mounds. Leave 2 inches of space between the biscuits.

7 Place the baking sheet in the oven and bake for 10 to 12 minutes, until the biscuits are set and golden. Serve them while warm.

High Protein Egg Biscuits with Sun-Dried Tomato

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