Ingredients
Scale
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 ½ cups self-rising flour
- 6 slices bacon, cooked until very crisp and crumbled
- 1 large jalapeño, seeded, diced, and patted dry
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- 2 oz cold cream cheese, cut into tiny cubes (optional, for extra ‘popper’ effect)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Ensure bacon is crisp and cool. Ensure jalapeños are dry.
- In a bowl, combine the blended cottage cheese and flour until a dough forms.
- Gently fold in the bacon, jalapeños, shredded jack cheese, and the cold cream cheese cubes (if using).
- Divide dough into 8 portions. Drop onto the baking sheet.
- Bake for 16–20 minutes until the edges are golden brown. Let cool for 5 minutes before serving so the cheese sets.
Notes
- Fresh jalapeños release water while baking, which can create a soggy center. Sauté the diced jalapeños for 3 minutes or pat them extremely dry with paper towels before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg