Introduction
Cottage Cheese Biscuits are a revelation—the secret weapon for achieving truly tender, melt-in-your-mouth texture. Originating from resourceful home bakers looking to add richness without heavy cream, these biscuits use the moisture and protein in cottage cheese to create unparalleled fluffiness. They are quick, easy, and perfect as a side for Sunday dinner, or split and smothered in jam for breakfast. If you’ve struggled with dry, dense biscuits, the mild tang and incredible moisture of cottage cheese will change your baking game forever.
Ingredients
- 2 cups (240g) All-Purpose Flour, plus more for dusting
- 1 tablespoon (15g) Baking Powder
- 1 teaspoon (5g) Kosher Salt
- 1/2 teaspoon (2g) Baking Soda
- 1/2 cup (113g) Unsalted Butter, very cold and cubed
- 1 cup (225g) Cottage Cheese (small curd is preferred)
- 2 tablespoons (30ml) Milk or Buttermilk (optional, depending on cottage cheese moisture)
Step-by-step Preparation
Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. High heat is essential for a great biscuit rise.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Use a whisk to ensure the leavening agents are evenly distributed.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. Tip: Keep the butter as cold as possible; warmth prevents the biscuits from flaking.
Add Cottage Cheese: Gently fold in the cottage cheese. Mix only until the dough just comes together. If the dough seems too dry (it should be shaggy and slightly sticky), add the optional 2 tablespoons of milk or buttermilk. Tip: Do not overmix! Overmixing develops gluten, leading to tough biscuits.
Shape and Cut: Turn the dough out onto a lightly floured surface. Pat the dough gently into a rectangle about 3/4 inch (2 cm) thick. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to ensure a clean edge, which helps the biscuits rise evenly. Reroll scraps once.
Bake: Place the biscuits on the prepared baking sheet, ensuring they are touching if you prefer softer sides, or spaced apart for crustier edges. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are fully puffed.
Nutritional Information
Based on 10 servings, each biscuit contains approximately 200–220 calories, 8g of protein, 10g of fat, and 25g of carbohydrates. The inclusion of cottage cheese significantly boosts the protein content compared to traditional biscuits, contributing to satiety. Furthermore, they provide a good source of calcium.
Storage
Leftover Cottage Cheese Biscuits can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. To maintain freshness, wrap them individually. For longer storage, freeze cooled biscuits in a freezer bag for up to 3 months. To reheat, wrap biscuits in foil and warm them in a 350°F (175°C) oven for 8–10 minutes until soft and warm throughout.
Conclusion
These incredibly tender biscuits are versatile enough to accompany almost any meal. Serve them warm with a pat of butter, honey, or homemade strawberry jam for a delightful breakfast treat. For a savory twist, substitute 1/4 cup of the flour with shredded cheddar cheese and a teaspoon of garlic powder before baking. They also serve as the perfect base for rich sausage gravy or alongside a hearty bowl of chili.