Protein Biscuits
THM-Friendly: Crossover
THM XO biscuits made with sprouted spelt flour and cottage cheese, folded with turkey and swiss. Makes 5 biscuits, 23 grams of protein each, 13 grams of fat and 35 net carbs per biscuit. Swap in ham and cheddar or bacon and cheese for a rotation.
- 240 grams sprouted spelt flour
- 1 cups lowfat small curd cottage cheese, 1 percent
- 7 ounces thin sliced turkey, diced
- 0.3 cups swiss cheese, diced
- 3 ounces light cheese, shredded
- 4 tablespoons unsalted butter, cold, divided
- 0.3 cups milk
- 1 tablespoons baking powder
- 1 teaspoons sweetener
- 0.5 teaspoons real salt, unrefined mineral salt
Preheat oven: Preheat your oven to 425 degrees.
Mix dry ingredients: In a large bowl, whisk together 240 grams sprouted spelt flour, 1 tablespoons baking powder, 1 teaspoons sweetener, and 0.5 teaspoons real salt, unrefined mineral salt.
Cut in cold butter: Shred 2 tbsp of the cold 4 tablespoons unsalted butter, cold, divided straight into the dry mix, then work it in with your fingers or a fork until crumbly. Set the remaining 2 tbsp aside to melt later.
Add wet ingredients: Stir in 1 cups lowfat small curd cottage cheese, 1 percent and 0.3 cups milk until a soft dough forms.
Fold in turkey and swiss: Gently fold in 7 ounces thin sliced turkey, diced, 0.3 cups swiss cheese, diced, and 3 ounces light cheese, shredded until evenly distributed through the dough.
Shape biscuits: Divide the dough into 5 equal biscuits and place on a parchment lined baking sheet.
Melt and pour remaining butter: Melt the remaining 2 tbsp of 4 tablespoons unsalted butter, cold, divided and pour it evenly over the tops of the biscuits before baking.
Bake: Bake at 425 for about 20 minutes, or until golden and cooked through in the center. Ovens vary so check a minute or two early.
