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Broccoli cheddar biscuits are a cozy comfort food that always feel like a treat. The mix of soft broccoli and sharp cheddar baked inside a fluffy biscuit makes them hard to resist. My secret to the best broccoli cheddar biscuits is a scoop of creamy cottage cheese, which adds protein and keeps the texture light and tender. Around here, these biscuits vanish quickly. David is the first to taste test, and the girls love pulling them apart to find the melty cheese inside. If you are looking for an easy recipe that feels homemade and nourishing, these biscuits are the perfect place to start.
Table of Contents
Why You’ll Love These Biscuits
There is something about a batch of fresh broccoli cheddar biscuits that brings people straight to the table. They are warm, fluffy, and filled with just the right balance of tender broccoli and sharp cheddar. The flavor is rich without being heavy, which makes them a versatile choice for both breakfast and dinner.
What sets these broccoli cheddar biscuits apart is the addition of creamy cottage cheese. It melts into the dough, keeping the texture soft while adding extra protein to each bite. That little boost makes them not only delicious but also a bit more nourishing than a standard biscuit.
In our home, these biscuits are a guaranteed hit. David usually declares them the best batch yet, and the girls like to call them “cheese pillows.” When food gets that kind of reaction from the whole family, you know it is worth making again and again.
Ingredients You’ll Need
To make broccoli cheddar biscuits, you do not need anything complicated. The ingredients are simple, but they work together to create soft, cheesy biscuits that feel extra special.
Biscuit basics
You will need flour, baking powder, and a pinch of salt. Cold butter is the secret here, because it melts in the oven and gives the biscuits their tender layers.
Fresh broccoli and sharp cheddar
Steam the broccoli lightly, then chop it into small pieces so it blends into the dough. A good sharp cheddar is best, since a little goes a long way and gives the biscuits bold flavor.
The cottage cheese touch
This is where these broccoli cheddar biscuits stand out. A scoop of cottage cheese keeps the dough moist and fluffy, while adding a little protein to each bite. It is my trick for biscuits that taste indulgent but still feel light enough for breakfast.
Step by Step Recipe: Broccoli Cheddar Biscuits
Prepping the broccoli
Start by steaming the broccoli just until it turns bright green and soft enough to chop. Overcooking will make it mushy, so keep it light. Once it cools a little, cut it into small pieces that will mix easily into the dough.
Mixing the dough
In a large bowl, stir together the flour, baking powder, and salt. Cut in the cold butter until the mix looks crumbly, then fold in the cheddar and chopped broccoli. This is when I add a scoop of cottage cheese, which makes the biscuits stay moist and gives them a little protein boost. Add just enough milk to bring the dough together without making it sticky.
Baking for golden perfection
Scoop the dough onto a baking sheet lined with parchment. No need to roll or cut, since these are drop-style biscuits. Bake until the tops are golden and the kitchen smells like a cheesy bakery. That is how you know your broccoli cheddar biscuits are ready to serve.
Variations and Flavor Twists
One of the things I love most about broccoli cheddar biscuits is how easy it is to make them your own. A few small changes in the ingredients can create something new, and sometimes even better. In my kitchen I like to play around depending on whether it is breakfast time, a family dinner, or a weekend brunch.
Gluten free broccoli cheddar biscuits
If someone in your family needs to avoid gluten, a good blend of gluten free flour works well. The cheese helps hold the dough together, and a spoonful of cottage cheese keeps the texture soft and tender. It is a simple swap that makes the biscuits friendly for everyone.
Broccoli cheddar breakfast biscuits with eggs
On busy mornings I often crack an egg over the biscuit dough before baking. It turns into a little breakfast all by itself. Sometimes I scramble eggs and fold them in with the broccoli and cheddar for extra staying power. The girls think it is fun when breakfast feels a little different from usual.
Cheesy broccoli biscuits for dinner sides
When I keep the recipe simple, these biscuits make a perfect side dish. They fit beautifully with soups, roasted chicken, or even a fresh green salad. My father in law John likes to joke that they taste good enough to replace the main course, and honestly he is not wrong.
That is the beauty of broccoli cheddar biscuits. No matter which version you choose, they stay comforting, cheesy, and just right for sharing.
Why Add Cottage Cheese
At first, cottage cheese might not sound like the usual ingredient for broccoli cheddar biscuits, but trust me, it makes all the difference. I started adding it one day when I ran out of sour cream, and now I will never go back. The biscuits came out softer, lighter, and stayed that way even the next day.
Cottage cheese brings more than just texture. It adds a quiet boost of protein, which makes these biscuits feel a little more filling without being heavy. That extra bit of nourishment is always welcome in our house, especially on busy mornings when the girls need something that will actually carry them through to lunch.
It also helps balance the richness of the cheddar. Instead of weighing the biscuits down, the cottage cheese blends in smoothly and keeps every bite moist. When friends ask me why these broccoli cheddar biscuits taste different from others, the answer is always that secret scoop of cottage cheese.
Healthy Breakfast Biscuit Swaps
Healthy Breakfast Biscuit Swaps
You can make broccoli cheddar biscuits feel a little lighter without losing any of their cozy flavor. I like to play with the ingredients depending on what I have in the pantry and what kind of morning we are having.
Whole wheat flour
Sometimes I swap part of the regular flour for whole wheat. It gives the biscuits a heartier feel and brings a nutty taste that works nicely with sharp cheddar.
More cottage cheese, less butter
Another trick I love is using more cottage cheese and cutting back a bit on the butter. The biscuits come out soft and moist, with just the right lift. David always laughs at how often I reach for cottage cheese, but he never complains once he takes a bite.
Veggie friendly for the kids
Adding broccoli makes me feel better about serving biscuits for breakfast. The cheese blends everything together, and the kids hardly notice the vegetables are there. It is one of those small kitchen victories that makes mornings easier.
With these small changes, your broccoli cheddar biscuits can be as wholesome as you want them to be while still tasting like comfort food.
If you love the creamy texture cottage cheese adds, you’ll want to try my cottage cheese pancake recipe — it gives the same soft, tender feel as in these broccoli cheddar biscuits
Serving Ideas
Broccoli cheddar biscuits are wonderfully versatile. They can sit on the table at breakfast, hold their own at dinner, or become a quick snack in between. In our house, they never last long no matter when I serve them.
As a side to soups and stews
These biscuits are made for dunking. A bowl of broccoli cheddar soup or a hearty stew becomes even more comforting when paired with a warm biscuit on the side. The soft crumb soaks up the broth beautifully.
For brunch with eggs
I often add these biscuits to a weekend brunch spread. They go perfectly with scrambled eggs, omelets, or even a frittata. A spoonful of cottage cheese alongside keeps the meal balanced with extra protein, which is always welcome on a slow Sunday morning.
Freezer friendly snack option
Sometimes I double the recipe and freeze half the batch. A quick reheat in the oven makes them taste freshly baked, which is a lifesaver on busy weekdays. The girls love grabbing one as a snack after school, and I love knowing they are eating something homemade.
Whether served as part of a meal or as a grab and go bite, broccoli cheddar biscuits always bring comfort and a little extra joy to the table.
I often save new cottage cheese creations and family favorite bakes on Pinterest, where the ideas keep growing.
Storage and Make Ahead Tips
Fresh from the oven, broccoli cheddar biscuits are at their very best, but they also keep well if you plan ahead. I often bake extra so we can enjoy them later in the week without any fuss.
Storing leftovers
Once the biscuits have cooled, place them in an airtight container. They stay soft at room temperature for about two days. If you want them to last longer, keep them in the fridge, where they hold up for nearly a week.
Freezing for later
These biscuits freeze beautifully. Arrange them on a baking sheet, let them firm up in the freezer, then transfer to a freezer bag. That way they do not stick together. To reheat, place them in the oven for a few minutes until warm. They taste almost as fresh as the day you baked them.
Make ahead breakfast
Sometimes I prepare the dough the night before and store it in the fridge. In the morning, I scoop and bake while everyone is getting ready. Paired with a little cottage cheese or scrambled eggs, the biscuits make a simple breakfast that feels homemade even on busy days.
Having a batch of broccoli cheddar biscuits ready to go means you can enjoy comfort food without adding more work to your schedule.
Troubleshooting Common Biscuit Mistakes
Even simple recipes can run into little hiccups, and broccoli cheddar biscuits are no exception. Below is a quick table with the most common issues I have run into in my own kitchen, along with the easy fixes that always work for me.
| Problem | What Might Have Happened | A Simple Way to Fix It |
|---|---|---|
| Dough feels too dry | Not quite enough liquid went into the mix | Add a splash of milk until the dough comes together, or fold in a spoonful of cottage cheese for extra moisture |
| Biscuits look flat | Butter softened too much or baking powder lost its lift | Keep butter very cold and be sure your baking powder is fresh before mixing |
| Cheese browns too much | Too much cheddar left on the surface | Tuck most of the cheese inside the dough and save a light sprinkle for the very top |
| Biscuits feel dense | Dough was stirred or kneaded more than needed | Mix gently just until the ingredients are combined so the crumb stays tender |
| Baking looks uneven | Oven not fully heated or biscuits crowded together | Preheat completely and give each biscuit a little breathing room on the baking sheet |
Once you know these little tricks, every batch of broccoli cheddar biscuits comes out fluffy, golden, and perfect for sharing.
Broccoli Cheddar Biscuits with Cottage Cheese
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly steam the broccoli until just tender, then chop into small pieces.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or fingers until crumbly.
- Stir in the broccoli, cheddar, and cottage cheese.
- Pour in the milk slowly, mixing until the dough just comes together. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 18–20 minutes, or until the biscuits are golden brown.
- Remove from oven and let cool slightly before serving warm.
Notes
Replace some butter with extra cottage cheese for a lighter version.
Freeze baked biscuits in a sealed bag, then reheat in the oven for 5 minutes.
FAQs: Broccoli Cheddar Biscuits
Is broccoli cheddar soup good or bad for you
It depends on how it is prepared. Traditional broccoli cheddar soup can be high in cream and cheese, which makes it rich but heavy. A lighter version that uses cottage cheese for creaminess can be more balanced while still tasting comforting.
What is Cracker Barrel broccoli cheddar chicken
It is a popular restaurant dish where chicken breasts are baked with broccoli and cheddar cheese on top. The combination is creamy, cheesy, and similar in flavor to the filling you might enjoy in broccoli cheddar biscuits.
Can you use milk in cheddar bay biscuits
Yes, milk works well. Whole milk gives a rich flavor, while skim milk makes the biscuits a little lighter. Some bakers even add cottage cheese to the dough, the same way I do with broccoli cheddar biscuits, for extra moisture and protein.
Can you eat eggs and broccoli
Absolutely. Eggs and broccoli pair nicely for breakfast in scrambles, frittatas, or even baked into biscuits. I sometimes fold scrambled eggs into broccoli cheddar biscuits for a hearty morning meal that also includes cottage cheese for balance.
Conclusion: Why These Biscuits Belong in Your Kitchen
Broccoli cheddar biscuits have a way of turning an ordinary meal into something memorable. In my kitchen they never last long, and I believe it is because they combine everything we love. The broccoli is tender, the cheddar is bold, and the cottage cheese brings softness and a little extra nourishment to every bite.
These biscuits always create happy moments. David calls them the perfect snack, the girls enjoy pulling theirs apart to find the cheesy centers, and John insists they deserve a place at every family dinner. For me, recipes like this are treasures. They are simple enough to make on a busy weekday yet special enough to serve with pride when friends come over.
Whether you bake them to go with a warm bowl of soup, tuck a few away in the freezer for later, or try one of the playful variations, these broccoli cheddar biscuits will soon become a favorite in your own home too.
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