Prep time: 15 mins | Bake time: 15–18 mins | Servings: 8 biscuits
Ingredients
- 1 ½ cups Blanched Almond Flour
- ½ cup Unflavored Whey Protein Isolate (or Whey-Casein Blend)
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Fine Sea Salt
- ¼ cup (4 tbsp) Cold Unsalted Butter, cubed into small pieces
- ½ cup Low-Fat Cottage Cheese (blended smooth) or Greek Yogurt
- ⅓ cup Cold Low-Fat Buttermilk (or unsweetened almond milk + 1 tsp lemon juice)
- 1 large Egg (for egg wash / golden top)
- 1 tbsp Melted Butter or Honey (optional, for brushing on top after baking)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, unflavored protein isolate, baking powder, baking soda, and salt.
- Cut in Cold Butter: Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with small pea-sized pieces of butter throughout (this creates the flaky layers!).
- Mix Wet Ingredients & Form Dough: Add the blended smooth cottage cheese (or Greek yogurt) and cold buttermilk. Stir gently with a fork until a soft dough comes together. Do not overmix.
- Shape & Cut: Turn the dough out onto a piece of parchment paper lightly dusted with almond flour. Gently press and fold the dough over itself 3–4 times to build layers. Pat it into an even disk about ¾-inch to 1-inch thick. Use a biscuit cutter or knife to cut out 8 round biscuits.
- Bake: Arrange the biscuits close together on the prepared baking sheet (having them touch slightly helps them rise taller). Brush the tops with beaten egg wash. Bake for 15 to 18 minutes until tall, puffed, and deep golden brown on top.
- Serve: Brush the warm biscuit tops with melted butter or honey right out of the oven. Serve warm!
Macros (Per Biscuit)
- Protein: ~12g
- Net Carbs: ~3g
- Fat: 11g
- Calories: ~160 kcal
