Cottage Cheese Biscuits: A Recipe I Keep Coming Back To
You know those recipes you just stumble across, and then suddenly they're a permanent fixture in your kitchen? Yeah, that's these Cottage Cheese biscuits for me. The first time I made 'em, I'd just moved out and had a fridge that was mostly empty, except for a really sad container of Cottage Cheese. My mom always said biscuits fix everything (she’s not totally wrong), so I had a bash. And honestly, these biscuits are now fam-favorite—I don't even bother asking if anyone wants one anymore because they're already halfway gone by the time I bring them to the table. By the way, the cat is obsessed with the baking smell, which is weird, but I won’t judge him because I get it.
Why I Think You'll Love This Recipe
I make these when I'm craving something cozy but super low-fuss. My family goes absolutely wild for them because they’re softer than store-bought, kind of fluffy, with that little cheesy, salty tang. My brother once called them “the breakfast biscuits that saved his finals week,” though maybe he was trying to flatter me so I'd make more. On lazy Sunday mornings, I use them for breakfast sandwiches (bacon and a runny egg—yes please). Sometimes there's that initial "oh no, are these going to rise or end up as hockey pucks" kind of panic, but they always, somehow, pull through. And I'm here to tell you, they're even good as a midnight snack—no shame.
What You’ll Need (& Optional Swaps)
- 2 cups (about 250g) all-purpose flour (sometimes I swap out ½ cup for whole wheat if I’m feeling healthy-ish; doesn’t change things much)
- 2 ½ teaspoon baking powder (honestly, store-brand is fine—I’ve never noticed a difference)
- ½ teaspoon baking soda
- ½ teaspoon salt (but actually, I don’t always measure exactly—I just grab a heaping pinch)
- 1 stick (½ cup or about 115g) unsalted butter, cold and cubed (if you only have salted, just cut back the pinch above)
- 1 cup (heaping, not level) cottage cheese (any kind—'full fat is my go-to, but my friend swears low-fat works too)
- 2-3 tablespoon milk (I sometimes use plain yogurt, or whatever’s in the fridge acting lonely)
- (Optional but lovely) 2 tablespoon chopped chives or parsley. Dill works. Or nothing—up to you.
- (Optional) Tiny bit of grated cheddar. Just a handful if you wanna up the cheesiness.
How I Make These Biscuits When Nobody’s Watching
- Preheat your oven to 220°C (425°F). Stick a baking tray in there too so it's hot when the biscuits go in—makes them crispier underneath. Or just forget this step (I have). Still delicious.
- Toss flour, baking powder, baking soda, and salt into a large-ish bowl. Give it a quick mix with a fork. (I always seem to miss a little flour clump in the corner. That’s fine, right?)
- Add your cold butter cubes. Now, this is the fun part: squish the butter into the flour with your fingertips till you get pea-sized clumps. Some folks use a pastry blender but I've lost mine—fingers do a better job anyway. If it looks a tiny bit uneven, it’s totally fine.
- Stir in cottage cheese and herbs (if using). It’ll look sort of weird and lumpy. Don’t worry.
- Add milk bit by bit till the dough just comes together. It's sticky—supposed to be! But if you overdo milk, just toss in a bit more flour; it’s forgiving.
- Turn dough onto a floured board. Pat it gently down to about 1 inch thick. Here’s where I sneak a tiny dough taste. (No regrets.)
- Cut out biscuits using a floured glass if you don’t have a biscuit cutter. Or just slice into squares—who cares about perfect circles anyway?
- Transfer biscuits to the hot tray (careful if you, like me, frequently forget oven mitts exist). Give 'em a bit of space—but not too much, they do like company.
- Bake for 12–15 minutes or until golden on top and smelling like heaven. Let cool for a few minutes (or burn your tongue, which is my usual method because patience isn’t my thing).
A Few Honest Notes (Learned the Hard Way)
- Biscuit dough shouldn’t be overmixed. I once tried to knead it like bread — ended up with doorstops instead of biscuits. Oops.
- If your kitchen’s hot, throw the bowl in the fridge for 10 minutes before baking. The butter stays cold and it’s just better—trust me, after one summer mishap.
- Self-raising flour? Works, just skip the baking powder and maybe salt.
What Else Works? My Experiments (Some Good... Some Not)
- Added chopped jalapeños one time—huge hit with my uncle, less so with the kids.
- I tried feta instead of cottage cheese once. Tasted okay, but not as fluffy. So maybe don’t bother unless you have no other cheese and refuse to leave the house.
- If you want wholemeal, don’t swap more than half. Otherwise, so dense you could use them as paperweights.
Do You Need Fancy Equipment? Not Really
People get all fussy about biscuit cutters, but honestly, a water glass or even a coffee mug rim works. No pastry cutter? Just use your fingers, like I said. If you don’t have a baking tray, I once used the bottom of a Dutch oven (lined it with baking paper) and got away with it…though it does smell a bit like stew if you didn’t clean it properly.
Storing Biscuits—If They Even Last That Long
They keep in an airtight tin for a couple of days. If it’s humid, they get soft but a quick toast puts them right. I usually freeze a few for emergencies (late-night munchies count as emergencies, right?). But honestly, in my house, they’re always gone by the next morning, so precise storage info feels theoretical.
How We Like to Serve 'Em (Not That You Asked)
My favorite way is split open, warm, with salty butter and a dollop of jam—yes, even with the cheese, try it. Little salty-sweet combo that hits the spot. Sometimes I slice them in half and tuck in a fried egg if I'm feeling proper fancy. My dad insists on honey, which I used to think was nutty, but hey, it works. I guess in the South they'd do sausage gravy, but I’ve never actually made that.
Pro Tips (Mostly From Me Messing Up)
- Don’t rush letting the biscuits cool a bit before splitting. I did once and it just fell apart in a crumbly mess; tasted good though, if you’re okay eating with a spoon.
- Actually, I find it works better if you use REALLY cold butter. I sometimes freeze the butter for a few minutes if the kitchen feels warm.
FAQ—Real Questions, Real Answers
- Can I use low-fat cottage cheese? Sure thing. Might be a bit less rich, but I’ve done it when that’s all I had. No need to panic.
- Why are my biscuits not fluffy? Happens sometimes—could be overmixing, or maybe the butter got too soft. Or maybe the baking powder’s past its prime (sniff it; if it smells like nothing, time for a new tin).
- Can I make these ahead? Oh, absolutely. I think these taste better the next day, actually. Just don’t leave 'em uncovered, or they’ll dry out and you’ll be sad.
- Can kids help with this? Yes! In fact, it’s a good way to keep their hands busy and out of the biscuit tin until you’re done baking. Though just be prepared for flour to end up everywhere; I mean it.
- Do I have to use herbs? Nope. Tastes perfectly fine without. But if you have something green languishing in the veggie drawer, toss it in.
- How do I know when they’re done? Golden on top, fragrant, and you just get this feeling. Or poke one in the middle and see if it springs back a bit—no science, just vibes.
Anyway, that’s my go-to cottage cheese biscuit recipe—messy, a bit quirky, but always there for a craving. Oh, and one last thing: if you share these, people will probably ask for the recipe. Just be ready for that. Happy baking, mate!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, chilled and cubed
- 1 cup cottage cheese
- ¼ cup milk
- 1 large egg
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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3Add the chilled butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
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4In a separate bowl, whisk the cottage cheese, milk, and egg until smooth.
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5Stir the wet mixture into the dry ingredients until just combined. Do not overmix.
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6Drop spoonfuls of dough onto the baking sheet. Bake for 16–18 minutes, or until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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