Egg Biscuits
Egg Biscuits bake tender and savory with cottage cheese, eggs, sun-dried tomatoes, feta, basil, and Parmesan folded into a soft biscuit dough. They are a practical make-ahead breakfast for savory grab-and-go mornings, freezer meals, or a simple brunch plate.
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Baking sheet
- Parchment paper
- Biscuit cutter or large scoop
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup cottage cheese low-fat or full-fat, do not use fat-free
- 3 large eggs
- 2-4 tablespoons milk as needed
- 1/3 cup sun-dried tomatoes chopped and patted dry
- 1/4 cup feta cheese
- 3 tablespoons fresh basil finely chopped
- 2 tablespoons Parmesan grated
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and kosher salt in a large bowl.
- Stir the cottage cheese and eggs together in a separate bowl until evenly combined.
- Add the cottage cheese mixture to the dry ingredients and stir in 2 tablespoons milk to form a shaggy dough.
- Fold in the sun-dried tomatoes, feta, basil, and Parmesan just until distributed.
- Pat the dough into a 3/4-inch thick round and cut biscuits, or scoop into 8 mounds.
- Place the biscuits on the prepared baking sheet and bake for 15 to 18 minutes until set and lightly golden.
- Cool for 5 minutes before serving or storing.
Notes
Storage: Store cooled biscuits in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze baked cooled biscuits for up to 2 months, wrapped well to protect the texture.
Reheating: Warm refrigerated biscuits in a 325°F oven for 8 to 10 minutes, or reheat frozen biscuits wrapped in foil for 18 to 22 minutes.
Expert Tips: Add milk slowly because cottage cheese can vary in moisture from brand to brand.
Texture Tips: Mix the dough gently and stop once the flour disappears so the biscuits stay tender.
Variations: Swap feta for cheddar, basil for chives, or sun-dried tomatoes for roasted red peppers.