Description
Crisp golden biscuits with a tender, protein-rich crumb, featuring cottage cheese for creaminess and depth.
Ingredients
Scale
- 1 1/2 cups full-fat cottage cheese
- 2 large eggs, lightly beaten
- 1 1/2 cups self-rising flour (or 1 1/2 cups all-purpose flour + 2 tsp baking powder + 1/4 tsp salt)
- 3 tbsp cold unsalted butter, cut into small cubes
- 1/2 tsp kosher salt
- 2 tbsp unsalted butter, softened
- 1 tsp lemon zest
- 1 tbsp finely chopped fresh chives
- 1/3 cup finely grated sharp cheddar or Parmesan (optional)
- Flaky sea salt or everything seasoning, for sprinkling
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk the cottage cheese and eggs until mostly smooth.
- Add the self-rising flour and salt; fold gently until a shaggy dough forms.
- Toss in cold butter cubes and cut in until pea-sized bits remain.
- Turn the dough onto a floured surface and pat to 1-inch thickness, fold once, and pat again.
- Cut rounds with a biscuit cutter, placed on the prepared sheet. Brush with beaten egg or melted butter, and sprinkle with cheese and flaky salt if using.
- Bake for 12–15 minutes until tops are golden and sides show a delicate crust.
- Brush with lemon-chive compound butter right after baking.
Notes
For best results, use cold butter and minimal handling. Can substitute low-fat cottage cheese but may need sour cream for moisture. Dough can be refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg