Golden brown gluten-free cottage cheese breakfast biscuits cooling on a wire rack with ham and green pepper pieces visible.

hese gluten-free cottage cheese breakfast biscuits are soft, savory, and easy to make. They bake up golden on the outside, tender on the inside, and they’re filling enough to keep everyone satisfied. The base uses gluten-free all-purpose flour, almond flour, cottage cheese, and eggs, then you choose your flavor: ham and cheddar, sun-dried tomato and feta, or sausage and pepper jack.

I love recipes like this because they fit so many occasions. Serve them warm from the oven at brunch, tuck them into a lunchbox, or stash a batch in the freezer for grab-and-go breakfasts. Even my toddler devours these, and when a recipe wins over kids and adults, you know it’s a keeper.

Why You’ll Love this Recipe

They’re Gluten-Free. Using a combination of gluten-free all purpose flour and almond flour keeps these biscuits gluten-free without any loss of flavor or texture.
Three Flavor Options. Ham & Cheddar, Sun-Dried Tomato & Feta, or Sausage & Pepper Jack.
Great for Busy Mornings. Make ahead and freeze for quick grab-and-go breakfasts.
Family-Approved. My toddler devours these biscuits every time!

Searching for more gluten-free breakfast recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches

TIP

Fully cook and drain sausage before mixing it into the dough to avoid excess moisture. Pre-cooked ham can go straight in. Just dice it small so every bite has a bit of savory flavor.

Ingredient Notes

Gluten-Free All-Purpose Flour – Use a 1:1 blend with xanthan gum included. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag).
Almond Flour – Adds tenderness and keeps the texture light. I also love the nutty flavor it adds.
Cottage Cheese – Whole milk, small curd works best.
Cheese – Choose sharp cheddar or tangy feta depending on your variation.
Protein Add-Ins – Ham steak or cooked breakfast sausage are great options, but you can also leave the meat out for a vegetarian version.
Vegetables – Bell peppers, spinach, scallions, or sun-dried tomatoes add flavor and color.

Flavor Variations

Ham & Cheddar – A classic combo with diced ham, cheddar, bell pepper, and green onion.
Sun-Dried Tomato & Feta – Mediterranean-inspired with feta, sun-dried tomatoes, and spinach.
Sausage & Pepperjack – Hearty and cozy with breakfast sausage, pepperjack cheese, and bell peppers.

Pile of gluten-free cottage cheese breakfast biscuits on a white plate with salt and pepper shakers in the background.

Recipe FAQs

Can I make these without almond flour?

You can swap the almond flour for more gluten-free all-purpose flour, but the texture will be a little denser. Almond flour helps keep them tender.

Do I need to cook the meat or vegetables before adding them to the batter?

For the breakfast sausage version, yes! Make sure the sausage is fully cooked and drained before mixing it in. Ham steak doesn’t need extra cooking since it’s already pre-cooked. For vegetables, I usually add bell peppers and green onions raw since they soften in the oven. If you’re using something firmer, like broccoli or yellow onions, give them a quick sauté first for the best texture.

Do these taste strongly of cottage cheese?

Not at all. The cottage cheese melts into the dough for moisture and structure. You’ll taste the mix-ins (cheddar, ham, feta, etc.) more than the cottage cheese itself.

Expert Tips

Scoop evenly. A large cookie scoop or ¼ cup measuring cup ensures the biscuits bake evenly.
Make them your own. Swap in different cheeses, herbs, or veggies, just keep the same base ratio for best results.

Storage Instructions

These are our favorite meal prep breakfast. We will make a few batches with different flavors and then store them in the freezer for the month so we can grab, reheat and go!

Storage

Freezer: Place baked biscuits on a parchment-lined baking sheet until frozen solid, then transfer to a freezer bag or container. Store for up to 3 months.
Refrigerator: Store cooled biscuits in an airtight container in the fridge for up to 4 days.

Reheating from Refrigerated:

Air Fryer: 300°F for 5–7 minutes, until warmed through.
Oven: 350°F for 8–10 minutes.
Microwave: 20–30 seconds for a quick option (not preferred)

Reheating from Frozen (my preference):

Air Fryer: 300°F for 10–15 minutes.
Quick Method: Microwave 30 seconds to thaw the center, then air fry at 300°F for 5 minutes. (My preference for reheating since I’m impatient!)
Microwave Only: 45-90 seconds, though they’ll be softer and no longer crisp

Gluten-free cottage cheese breakfast biscuits baked on parchment paper with browned tops and visible ham and vegetables.

Serving Suggestions

These biscuits work on their own for grab-and-go mornings, but they’re also great as part of a bigger spread. For brunch, serve them alongside spinach feta egg muffins , a gluten-free breakfast casserole , or gluten-free mini quiches . A simple fruit salad or yogurt parfait rounds things out if you want something lighter on the side.