Let’s Chat Egg Biscuits—A Little Story First
Okay, so if you know me (hello, fellow carb lovers!), you might already guess that biscuits are basically a food group in my kitchen. But high-protein egg biscuits? Oh, now that’s something that keeps showing up when I’m feeling both snacky and slightly virtuous. Funny thing—I first cobbled this recipe together one Sunday because I had exactly one egg, a nearly-empty tub of ricotta, and, frankly, not a whole lot else. But miracles happen. Seriously, these biscuits? They vanished almost faster than I could take a picture (and you know my snaps aren’t exactly food magazine quality; sorry, Instagram).
Why You’ll Love This (Or At Least, Why I Keep Making It)
I mostly whip these up when I need something for breakfast that isn’t just peanut butter toast again. Or on days when my family acts like they’re auditioning for The Hunger Games and I need to get protein in them quick. My daughter claims they’re best with a slice of actual cheese—can’t say she’s wrong there (at least it’s not chocolate chips again). If I’m in a mood, I’ll throw in some chives; other times, you get the basic version and it is still, somehow, deliciously moreish. And honestly, if the dough gets a bit too sticky, I just tell myself that’s part of the adventure.
Here’s What You’ll Need (Plus a Few Swaps)
- 1 cup whole wheat flour (plain white flour works fine—my gran swears by the King Arthur stuff, but let’s be real, whatever’s knocking about in your cupboard is fine)
- 1 teaspoon baking powder (I ran out once and used self-raising flour; it wasn’t a disaster but the texture was, um, more like pancake than biscuit)
- 1/4 teaspoon salt (honestly, I recommend a bit more if you like things savoury)
- 1 large egg (medium will do, just maybe leave out a splash of other liquid)
- 1/2 cup ricotta cheese (cottage cheese works—texture gets a bit ‘rustic’ but it’s totally edible)
- 2 tablespoons Greek yogurt (sour cream in a pinch, or skip if you prefer them a bit drier, but I can’t promise they won’t crumble)
- 2 tablespoons grated parmesan (or any hard cheese you like; I once used mature cheddar and it was spot on)
- 2 tablespoons chopped chives or parsley (optional, but sometimes I just chuck in a wild handful of green onion tops)
Alright, Here’s How You Pull It Off (Trust the Process)
- Preheat your oven to 400°F (about 200°C). Grease a baking sheet, or if you’re like me and hate scrubbing pans, sling down a bit of baking parchment.
- Whisk together your flour, baking powder, and salt in a bowl. Doesn’t need to be fancy; I use the same old mixing bowl for nearly everything.
- In another small-ish bowl, crack your egg (try not to get shell in; if you do, fish it out with a damp finger—it’s just easier that way). Add ricotta, yogurt, and cheese. Mix until it’s mostly smooth—don’t stress if there are a few lumps.
- Pour the wet into the dry. Stir it up with a fork, but not too much. Lumpy dough is happy dough. (This is where I always sneak a tiny taste. Raw egg risk? Sure. Worth it? Yes)
- Add the chives or parsley if you fancy, but don’t sweat it if you’re out. Dough will be sticky. Sometimes it’s practically glue, in which case, sprinkle in a bit more flour so you can just about handle it.
- Scoop heaped tablespoons onto your tray. Don’t worry about making them perfect—wonky biscuits have more personality, I say.
- Pop them in the oven for 14–17 minutes. If they look golden and slightly puffed, they’re done! (If not, give them another minute and check again. Ovens, right?)
What I Learned (So You Don’t Have To)
- If you overmix, you get tough biscuits. It’s not the end of the world but just, try not to.
- Baking powder absolutely makes a difference; I once used baking soda by mistake and, let’s just say, nobody finished their biscuit that day.
- Don’t skip the parchment paper unless you secretly enjoy chiseling off burnt bits. I’ve learned (the hard way; more than once).
Stuff You Could Try (and One That Bombed)
- Swap ricotta for cottage cheese for a lower-fat version—it’s slightly lumpy, but hey, that’s character.
- Try adding shredded spinach for even more protein. I did it once, and my partner said they tasted “green”—which may or may not be a compliment.
- Once (only once!) I added some sriracha to the mix thinking I was a genius; turns out, it overwhelmed everything. Probably better as a separate spread.
- Vegans, I have not cracked the code yet, sorry—aquafaba didn’t really do the trick, but I’m sure a better cook could figure it out.
Kit You Actually Need (With a Hack or Two)
A mixing bowl, a fork, your trusty oven, and a baking tray (or just a pizza tray in a pinch—did that last time, and it worked fine). Don’t own a proper biscuit cutter? Honestly, just use a spoon or your hands; perfection is for showoffs.
Keeping Them Fresh (But They Won’t Last…)
Technically, you can store these in an airtight container in the fridge for up to 3 days, but honestly, they never make it past breakfast the next morning in my place. If you do want to keep them longer, maybe freeze a few (if you show more restraint than I do).
How to Actually Enjoy Them (My Family Has Opinions)
We’re all about fresh biscuits with a slap of butter—sometimes a bit of pepper jelly, if I’m feeling Southern. My son likes his with scrambled eggs stuffed inside, kind of like a breakfast slider (highly recommend). They’re really good with chili too. Oh, and try them with tomato soup if you want to be fancy. I sometimes just munch them, straight up, late at night when nobody’s looking.
Bits of Wisdom I Picked Up the Hard Way
- Don’t rush mixing the wet and dry; one time I did and ended up with flour marbles. Not great for the teeth.
- Actually, I find it works better if you use your hands to just barely bring the dough together, but forks are less messy if you’re not feeling wild.
- Watch the oven at the end—overbaked = hockey pucks. And nobody wants to play that game at breakfast, trust me.
100 Percent Real FAQ (You Might Laugh, But They’re All True)
Q: Can I use almond flour instead?
Sure, but honestly it makes the biscuit pretty dense. Maybe mix in half and half with regular flour if you’re after more protein. Or, try this almond flour biscuit recipe; it’s better tailored for the swap.
Q: Why didn’t my biscuits get fluffy?
Oh. This one annoys me too! Usually means old baking powder or you mixed too much. Or, sometimes, my oven just decides to be stubborn. Try to keep a light hand next time; fluffy biscuits like to be left alone.
Q: Can I make these gluten free?
Mostly yes, but I’d go with a 1:1 gluten free blend like this one by Minimalist Baker. Results may be a tad more crumbly but still tasty.
Q: Do I have to use ricotta?
I get it; sometimes ricotta just isn’t on hand. Cottage cheese works (like I mentioned), or go wild and try a thick Greek yogurt, though it’s a bit tangier. All still edible, promise!
Q: Can I freeze them?
Technically, yes—just wrap ’em up tight and reheat gently. I think they taste better fresh, but my sister says the freezer batch was her lunch for a week and she survived.
And before I forget—if you’ve got a stellar photo, definitely snap one. My camera phone can’t do it justice, but a friend posted her batch and it looked, frankly, irresistible. Maybe one day I’ll learn her secret. (For some food photo tips, I’ve actually used ideas from Sally’s guide—not that my skills improved much, but it’s a good read.)
Alright! That’s me done. If you try it, let me know how it goes—or what wild swaps you come up with. Happy baking, y’all!
Ingredients
- 4 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 1/2 cups whole wheat flour
- 1 tbsp baking powder
- 2 tbsp chopped chives
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
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2In a large bowl, whisk together the eggs and cottage cheese until combined and smooth.
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3Add the shredded cheddar cheese, chopped chives, salt, and pepper to the egg mixture and stir well.
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4In a separate bowl, mix the whole wheat flour with baking powder. Gradually fold the dry ingredients into the wet ingredients until just combined.
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5Using a spoon, drop portions of the dough onto the prepared baking tray, spacing them about 2 inches apart.
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6Bake for 18-20 minutes, or until the biscuits are golden brown. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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