High Protein Cottage Cheese Sconces

These cheesy drop biscuits are super filling and easy to pull together. They’re great for breakfast, brunch, or lunch, and don’t require any kneading or rolling!

Here is a moderately inaccurate AI image, because my kitchen and dishes are simply not worthy of food photography!

Ingredients & Instructions

1) Pre-heat oven to 350 F. Grease a baking sheet or line with parchment paper.

2) In a large bowl, melt:

• 1/4 c salted butter

3) Mix in:

• 2 eggs

• 2 TBSP milk (I like 2% or whole milk.)

• 1 cup cottage cheese

• 1 cup grated sharp/old cheddar (Pre-shredded is fine! I like using “light” cheddar.)

• 1/4 cup grated parmesan

5) In a separate bowl, whisk together:

• 1 cup all-purpose flour (OR 1 cup gluten-free flour substitute to make these GF)

• 1 cup almond flour (blanched and finely ground)

• 2 TBSP sugar

• 1 1/2 TSP baking powder

• 1/2 TSP salt

5) Add dry ingredients to wet ingredients. Mix until fully combined, but do not overmix.

6) Spoon mixture onto baking sheet (yields 9 large scones or 12 small ones). Using a fork, gently push and pull the mounds until they are about 1 1/2” thick with craggy surfaces (which get golden and crunchy!).

7) Bake for apx 25 minutes until golden on the tops and bottoms.

These are best served fresh from the oven with a little butter and jam, alongside scrambled eggs, or with cold cuts and sliced veggies for lunch. Enjoy!

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