High Protein Egg Biscuits

wellplated.com · 2025 · 18 biscuits

Against 321 biscuit recipes

More buttermilk than 90% of recipes and less salt than 90%.

How it compares

Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.

More buttermilk than 90% of recipes: 113% of the flour weight against the typical recipe's 84%.
Less salt than 90% of recipes: 0.8% of the flour weight against the typical recipe's 1.6%, about half as much.
Less fat than 84% of recipes: 29% of the flour weight against the typical recipe's 40%.
No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups all-purpose flour≈ 250 g
1 tablespoon baking powder≈ 14 g
1/4 teaspoon baking soda≈ 1.5 g
1/2 teaspoon kosher salt≈ 2 g
1 cup low-fat or full fat cottage cheese (do not use fat free)≈ 237 g
3 large eggs≈ 150 g
2 to 4 tablespoons milk (as needed)≈ 46 g
1/3 cup chopped sun-dried tomatoes (pat dry if in oil; if dehydrated, cover with hot water for 5 minutes, drain, then pat dry)≈ 73 g
1/4 cup feta cheese≈ 59 g
3 tablespoons finely chopped fresh basil≈ 44 g
2 tablespoons grated Parmesan≈ 30 g

flour 250 gbatter 906 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, buttermilk, leavening, sugar, salt.