I love making these cottage cheese biscuits when I want something soft, fluffy, and packed with flavor without a lot of fuss. They come together quickly with simple ingredients, and the cottage cheese adds moisture and a subtle richness that makes every bite tender and satisfying.
Why You’ll Love This Recipe
I love how easy these biscuits are to mix together in one bowl with no complicated steps. The cottage cheese keeps them incredibly soft on the inside while giving them a lightly crisp golden top. I also appreciate that they are higher in protein than traditional biscuits, which makes them feel a bit more filling. I can serve them with breakfast, alongside soups, or even split and filled for sandwiches. They are versatile, comforting, and dependable every single time I make them.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon granulated sugar 1/2 cup unsalted butter, cold and cubed 1 cup full-fat cottage cheese 1/4 cup milk 1 large egg
directions
I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
I add the cold, cubed butter and use a pastry cutter or my fingertips to work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, I mix the cottage cheese, milk, and egg until well combined. Then I pour the wet ingredients into the dry ingredients and gently stir just until a soft dough forms. I make sure not to overmix, as I want the biscuits to stay tender.
I turn the dough onto a lightly floured surface and gently pat it out to about 3/4-inch thickness. Using a biscuit cutter or a glass, I cut out the biscuits and place them on the prepared baking sheet.
I bake them for 15 to 18 minutes, or until the tops are golden brown. Once baked, I let them cool slightly before serving.
Servings and timing
I usually get about 10 to 12 biscuits from this recipe, depending on the size of my cutter.
Prep time: 10 minutes Bake time: 15 to 18 minutes Total time: about 30 minutes
Variations
I sometimes add 1/2 cup shredded cheddar cheese to the dough for a savory twist. When I want a fresh flavor, I mix in 1 tablespoon chopped chives or parsley. For a slightly sweeter version, I increase the sugar to 2 tablespoons and add a splash of vanilla extract.
storage/reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 5 days.
To reheat, I warm them in a 300°F (150°C) oven for about 8 to 10 minutes until heated through. If I am in a hurry, I microwave them for about 20 seconds, though I find the oven keeps the texture better. I can also freeze the baked biscuits for up to 2 months and reheat them directly from frozen in the oven.
FAQs
Can I use low-fat cottage cheese?
I can use low-fat cottage cheese, but I find that full-fat gives a richer flavor and softer texture.
Can I make the dough ahead of time?
I prefer baking the biscuits right after mixing the dough, but I can refrigerate the shaped, unbaked biscuits for up to 24 hours before baking.
Why are my biscuits dense?
If my biscuits turn out dense, I may have overmixed the dough or used butter that was too warm. I try to handle the dough gently and keep the butter cold.
Can I make these gluten-free?
I can substitute a 1:1 gluten-free flour blend designed for baking. I make sure it contains a binding agent like xanthan gum for the best results.
Can I freeze the dough instead of baked biscuits?
Yes, I can freeze the cut, unbaked biscuits on a tray until solid, then transfer them to a freezer bag. I bake them straight from frozen, adding a few extra minutes to the baking time.
Conclusion
I find these cottage cheese biscuits to be one of the easiest and most rewarding baked goods I can make. They are tender, flavorful, and adaptable to both sweet and savory variations. Whether I serve them fresh from the oven with butter or use them as a base for sandwiches, I always enjoy how simple ingredients come together to create something warm and comforting.
Soft, fluffy cottage cheese biscuits that come together quickly with simple ingredients. The cottage cheese adds moisture, subtle richness, and extra protein, making these biscuits tender, flavorful, and perfect for breakfast, soups, or sandwiches.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup full-fat cottage cheese
1/4 cup milk
1 large egg
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
In a separate bowl, mix cottage cheese, milk, and egg until well combined.
Pour wet ingredients into dry ingredients and gently stir just until a soft dough forms. Do not overmix.
Turn dough onto a lightly floured surface and pat to about 3/4-inch thickness.
Cut out biscuits using a biscuit cutter or glass and place on prepared baking sheet.
Bake for 15–18 minutes, or until tops are golden brown.
Cool slightly before serving.
Notes
Do not overmix the dough to keep biscuits tender.
Keep butter cold for the best flaky texture.
Add 1/2 cup shredded cheddar or fresh herbs for a savory variation.
Increase sugar to 2 tablespoons and add vanilla extract for a sweeter version.
Store at room temperature for 2 days or refrigerate up to 5 days.
Freeze baked biscuits up to 2 months and reheat in oven.
