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Freshly baked soft blueberry biscuits with yogurt and blueberries

Soft Blueberry Biscuits

These soft blueberry biscuits are an easy breakfast bake made with blueberries, cottage cheese, eggs, and simple pantry ingredients for a tender, protein-forward morning treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 2 tablespoons sugar or honey
  • 1/4 cup cold unsalted butter cubed
  • 3/4 cup cottage cheese blended smooth
  • 1/3 cup Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries fresh or frozen
  • Optional Finishing / Topping:
  • 1 tablespoon milk or egg wash for brushing
  • 1 tablespoon coarse sugar
  • extra blueberries for topping
  • lemon glaze optional

Equipment

  • 1 Mixing bowl
  • 1 blender or food processor
  • 1` Baking sheet
  • 1 Parchment paper
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 Spatula
  • 1 cooling rack

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Blend the cottage cheese until smooth so it mixes evenly into the biscuit dough.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  4. Add the cold cubed butter to the dry mixture and cut it in until the mixture looks crumbly.
  5. In a separate bowl, mix the blended cottage cheese, Greek yogurt, egg, vanilla extract, and lemon zest.
  6. Pour the wet mixture into the dry ingredients and gently mix until a soft dough starts to form.
  7. Fold in the blueberries carefully so they do not crush too much.
  8. Scoop or shape the dough into 8 biscuits and place them on the prepared baking sheet.
  9. Brush the tops with milk or egg wash and sprinkle with coarse sugar if using.
  10. Bake for 16 to 18 minutes, or until the biscuits are lightly golden and set.
  11. Let the biscuits cool for about 10 minutes before serving.

Notes

Storage:
Store leftover blueberry biscuits in an airtight container at room temperature for 1 day or refrigerate for 3 to 4 days.
Reheating:
Warm biscuits in the microwave for 10 to 15 seconds or in a low oven until soft and warmed through.
Freezing:
Freeze cooled biscuits in a freezer-safe bag or container for up to 2 months. Thaw before reheating.
Recipe Notes:
Use cold butter for the best soft biscuit texture. If using frozen blueberries, add them directly without thawing to help prevent the dough from turning too wet or purple.
Protein Note:
Protein will vary depending on the cottage cheese, Greek yogurt, and serving size used.