Biscuits jambon fromage légers

These protein-packed ham and cheese biscuits offer a fluffy and savory experience that feels hearty yet light. They get their rich texture from cottage cheese and Greek yogurt, making each bite perfectly moist without being overwhelming. Ideal to serve warm, they shine as a quick breakfast, a convenient snack on the go, or alongside a fresh soup or salad.

I first tried these biscuits during a chilly weekend brunch and now they are a favorite treat everyone asks for when company comes over

Ingredients

• All-purpose flour: provides the structure of the biscuit, choose a fine quality for tender results
• Baking powder: essential for lifting the dough, opt for fresh powder to ensure good rise
• Baking soda: balances the acidity and enhances browning, use just the specified amount to avoid bitterness
• Sea salt: adds flavor depth, coarse flakes will dissolve well in the dough
• Freshly ground black pepper: gives a subtle spicy note, freshly ground is more aromatic
• Unsalted butter, cold and cubed: cold butter creates flaky layers, so keep it refrigerated until use
• Whole-milk cottage cheese, blended: delivers creaminess and protein, blending ensures no lumps
• Plain whole-milk Greek yogurt: adds moisture and tang, look for full-fat for richness
• Large egg: binds ingredients and adds tenderness
• Lean cooked ham, diced: provides savory protein and texture, use quality ham for best taste
• Shredded reduced-fat cheddar cheese: sharpness without too much fat, shred it fresh or buy pre-shredded for convenience
• Fresh chives, chopped: brighten every bite with a mild onion flavor, pick vibrant green stems

Instructions

Preheat oven and prep pan:

Preheat your oven to 220 degrees Celsius placing the rack in the center. Line a baking sheet with parchment paper or lightly grease it so the biscuits release easily once baked.

Blend cottage cheese and mix wet ingredients:

Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy to avoid lumps. In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, and egg until the mixture is well combined and silky.

Combine dry ingredients and cut in butter:

In a large bowl, sift together the flour, baking powder, baking soda, sea salt, and black pepper. Add the cold cubed butter to the dry mixture and break it up into the flour using a pastry cutter or clean fingertips until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.

Bring the dough together:

Make a small well in the center of the dry flour mixture and pour in the cottage cheese blend. Use a spatula to gently fold the dry ingredients into the wet just until a rough shaggy dough forms. If the dough seems too dry to come together, sprinkle 1 or 2 teaspoons of extra yogurt and fold briefly.

Fold in ham, cheese, and chives:

Add the diced ham, shredded cheddar, and chopped chives to the bowl. Gently fold them evenly into the dough, taking care not to overmix so the biscuits remain tender and moist. The dough will be thick and slightly sticky which is perfect.

Portion the biscuits:

Use a large spoon or a cookie scoop to drop eight equal mounds of dough onto the prepared baking sheet. Space the dough well to allow room for rising and spreading during baking. For taller biscuits, leave the mounds as is, or gently press the tops for a wider biscuit.

Bake and cool:

Bake the biscuits for twelve to fifteen minutes until the tops turn golden brown and feel set when pressed lightly. Let them cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling. Serve biscuits warm to enjoy melty cheese pockets and fluffy texture.

My favorite part of these biscuits is the balance between the rich cottage cheese in the dough and the savory bursts from the diced ham with melty cheddar. One family morning remains memorable when everyone loved them so much they asked for seconds before even finishing the first round those smiles made the effort completely worthwhile.

Storage tips

Stored in an airtight container at room temperature, these biscuits last for two days before becoming dry. For longer storage, freeze them individually wrapped and thaw briefly in a microwave or oven for a warm treat anytime.

Ingredient substitutions

You can substitute ham with cooked shredded chicken or turkey for a different protein twist. Full-fat cream cheese replaces cottage cheese and yogurt if you want more richness but expect a denser biscuit. Using sharp white cheddar instead of reduced-fat will add extra boldness.

Serving suggestions

These biscuits pair wonderfully with a bowl of tomato soup or a crisp green salad to balance the richness. For an indulgent breakfast, split them and add scrambled eggs or avocado. A drizzle of honey over warm biscuits brings an unexpected hint of sweetness that complements the savory flavors.

Serve the biscuits warm to enjoy melty cheese pockets and fluffy texture. They also freeze well for easy make-ahead breakfasts.

Common Recipe Questions

→ Quels ingrédients apportent les protéines dans ces biscuits ?

Le jambon maigre, le cheddar allégé, le cottage cheese et le yaourt grec sont les principaux composants protéinés qui enrichissent ces biscuits.

→ Peut-on remplacer le jambon par une autre source de protéine ?

Oui, des alternatives comme du poulet cuit en dés ou du bacon de dinde peuvent être utilisées tout en conservant la texture et les saveurs.

→ Comment conserver les biscuits après cuisson ?

Ils se conservent bien à température ambiante sous un film alimentaire ou dans une boîte hermétique pendant 1 à 2 jours, sinon au réfrigérateur pour prolonger la fraîcheur.

→ Peut-on préparer la pâte à l'avance ?

Oui, la pâte peut être faite la veille, filmée et conservée au réfrigérateur jusqu'au moment de la cuisson.

→ Ces biscuits conviennent-ils pour un petit-déjeuner ?

Absolument, ils offrent une combinaison équilibrée de protéines et de féculents, apportant énergie et satiété dès le matin.