Ingredients:

  • 1 cup (225g) cottage cheese
  • 2 cups (192g) super-fine almond flour
  • 2 large (100g) eggs
  • 1 tsp (5g) baking powder
  • 1/2 cup (56g) sharp cheddar cheese, shredded
  • 1/4 cup (15g) grated Parmesan cheese
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to ensure a non stick surface and an even golden finish.
  2. Combine the cottage cheese and eggs in a bowl, whisking until smooth. Note: If using a whisk, beat vigorously for 60 seconds to break up the cheese clumps.
  3. Fold in the almond flour, baking powder, and savory spices (garlic powder, onion powder, sea salt, and black pepper). Stir until just combined — stop as soon as the streaks of flour disappear to avoid overworking the batter.
  4. Fold in the shredded cheddar and Parmesan cheese. Note: Use a gentle folding motion to keep the cheese distributed evenly.
  5. Scoop approximately 2 tablespoons of batter per biscuit onto the sheet.
  6. Smooth the tops slightly with a damp finger. Note: This prevents peaks from burning before the center is cooked.
  7. Bake for 22–25 minutes until the edges are mahogany colored and the centers feel springy to the touch.
  8. Let them cool on the pan for 5 minutes before moving them to a wire rack. Note: This allows the internal structure to set so they don't collapse.