Ingredients

• • 2 bags of Buttermilk Biscuit mix
• • 10 tbsp butter, divided
• • 1 ½ cup shredded cheddar cheese
• • 1 cup of bacon, cooked and chopped
• • ½ cup spinach, chopped
• • ¼ cup chives, chopped
• • 1 ½ cup cottage cheese
• • 1 - 1 ½ cup buttermilk

August means it is officially back to school season! I don’t know about y’all, but it seems like the school year sneaks up on me earlier and earlier every year; as my kiddos have gotten older, it feels like summer has gotten shorter and shorter! Which, admittedly, is sometimes a good thing…my fellow parents will understand, ha!

With back to school season starting, I’m always finding ways to fuel my girls and myself in a pinch for early mornings and busy weekends. My ideal requirements for a filling and fueling breakfast are fiber, protein, and a little deliciousness for me to enjoy. These Protein Biscuits made with cottage cheese, bacon, and so much more have quickly become a regular in my weekly rotation. They come together in minutes and are so simple to prepare in advance. To save them for the week, or even the month, simply fully bake, separate, and place into vacuum sealed bags and freeze.

One batch makes virtually enough biscuits for a daily breakfast for the entire month! Switch up your additions for different flavor combos, or really get your protein in by making an egg to sandwich in between the biscuits!

Instructions:

1. Preheat your oven to 400ºF.
2. In a large mixing bowl, add mix, while reserving 3/4 cup for dusting, and add 8 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add shredded cheese, bacon, spinach, and chives. Mix with your hands until all additions are evenly distributed.
3. Once extras are mixed in, add the cottage cheese. Gently incorporate with your hands until dry dough is formed.
4. Make a well in your dough mixture and add in the buttermilk. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the remaining butter and brush onto the biscuits.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once biscuits are out of the oven, allow them to cool slightly before serving. Enjoy!
   

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Buttermilk Biscuit Mix