Cottage Cheese Biscuits
There’s something about a warm, buttery biscuit that just makes a meal feel complete. Whether you’re serving them alongside a cozy bowl of soup, layering them with eggs and cheese for a quick breakfast sandwich, or simply slathering one with butter and honey, these cottage cheese biscuits are the perfect addition to your table.
I first started experimenting with cottage cheese in baking because I wanted a way to add more protein without sacrificing texture. I was blown away by how soft and tender these biscuits turned out. They have a subtle tang from the cottage cheese, a flaky bite from the cold butter, and just the right amount of richness to make them feel indulgent while still being nourishing.
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Recipe Tips
Use very cold butter: This is key to achieving flaky, tender biscuits. Cold butter creates little steam pockets in the dough as the biscuits bake, which leads to a light and airy texture. If your kitchen is warm, try freezing the butter for 10 minutes before cutting it into the flour. You can also grate frozen butter directly into the dry ingredients for even distribution
Don’t overwork the dough: Stir everything together just until combined—it’s okay if the dough looks a little shaggy
Choose the right cottage cheese – Full-fat cottage cheese gives these biscuits the best texture and flavor. If you only have low-fat cottage cheese, the biscuits will still work, but they may turn out slightly drier. You can also blend the cottage cheese for a smoother consistency before adding it to the dough
Make them extra savory – If you love a more savory biscuit, skip the honey and mix in shredded cheddar cheese, a pinch of garlic powder, or some fresh herbs like chopped chives or parsley. A sprinkle of flaky salt on top before baking adds a nice finishing touch
For a crispier top – Brush the biscuits with a little melted butter as soon as they come out of the oven. This gives them a glossy finish and enhances the buttery flavor. If you like a golden crust, you can also brush them with an egg wash before baking
Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but will hold up well if stored properly
Refrigeration: Keep them in the fridge for up to 6 days. To reheat, warm them in a 350°F oven for 5-7 minutes or microwave for about 20 seconds
Freezing: These biscuits freeze beautifully. Store them in a sealed bag or airtight container for up to 4 months. When ready to eat, let them thaw at room temperature and warm in the oven before serving. For best results, wrap each biscuit individually in plastic wrap before freezing to prevent freezer burn.
More Cozy Recipes:
Cottage Cheese Biscuits
Ingredients
- 2 2/3 cups gluten free 1:1 flour or regular all purpose
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter cold (preferably frozen) and cubed
- 3/4 cup cottage cheese blended
- 1/3 cup milk plant based or regular
Instructions
- Combine all dry ingredients into a large bowl and whisk to combine
- Add in your sliced butter and mix until there are pea sized pieces of butter left (mixture should be coarse)
- Add in your cottage cheese and milk and mix with a wooden spoon or use your hands to form a dough ball
- Lightly flour a clean surface and knead your dough (you may need more flour as the dough will be sticky but add only a little at a time and stop when the dough is no longer sticky)
- Refrigerate your dough ball for 2 hours until firm
- Once there’s about 30 minutes left, preheat oven to 425F°
- On a lightly floured surface, roll out your dough using a rolling pin or a smooth cup (don’t roll too thin, make sure it’s about 1/2 inch thick)
- Using a biscuit cutter, cut your dough in 8-10 biscuits
- Place on your pan about 1/2 inch apart and bake for 12-15 minutes or until golden brown
- Serve with your favorite topping, i.e. butter, jam, honey, etc
