I love making these cottage cheese biscuits when I want something soft, fluffy, and slightly tangy. They come together quickly with simple ingredients, and I always enjoy how tender they turn out thanks to the cottage cheese.
Why You’ll Love This Recipe
I find this recipe incredibly easy and reliable, especially when I need homemade biscuits without much effort. I like how the cottage cheese keeps the biscuits moist while adding a subtle richness. I also appreciate that I don’t need fancy ingredients, and the dough comes together in minutes. These biscuits work well for breakfast, snacks, or alongside a savory meal.
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 sugar
1/2 cup unsalted butter, cold and cubed
1 cup cottage cheese
1/4 cup milk
directions
I start by preheating the oven to 200°C (400°F) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar. Then I add the cold butter and use my fingers or a pastry cutter to mix until the texture becomes crumbly.
Next, I stir in the cottage cheese and milk, mixing just until the dough comes together. I avoid overmixing because I want the biscuits to stay light and fluffy.
I turn the dough onto a lightly floured surface and gently pat it down to about 2 cm (3/4 inch) thickness. Then I cut out biscuits using a round cutter and place them on the prepared baking sheet.
I bake them for about 15–18 minutes, until they turn golden on top. I like to serve them warm right out of the oven.
Servings and timing
I usually get about 10 to 12 biscuits from this recipe. Preparation time takes around 10 minutes, and baking takes about 15–18 minutes, so everything is ready in roughly 30 minutes.
Variations
I sometimes add shredded cheddar cheese for a savory twist, or mix in chopped herbs like parsley or chives for extra flavor. If I want something slightly sweet, I add a bit more sugar and a touch of vanilla. I also enjoy brushing the tops with melted butter after baking for a richer finish.
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 place them in the refrigerator for up to 5 days.
To reheat, I warm them in the oven at 180°C (350°F) for about 5–7 minutes or microwave them briefly until soft again.
FAQs
Can I use low-fat cottage cheese?
I can use low-fat cottage cheese, but I notice the biscuits are slightly less rich and tender compared to using full-fat.
Can I freeze these biscuits?
I like freezing them after baking. I let them cool completely, then store them in a freezer-safe bag for up to 2 months.
Why are my biscuits dense?
I find that overmixing the dough or using warm butter can make the biscuits dense instead of fluffy.
Can I make the dough ahead of time?
I prefer baking the dough right away, but I can refrigerate it for a few hours if needed.
What can I serve with these biscuits?
I enjoy serving them with butter, jam, honey, or alongside soups and stews.
Conclusion
I always come back to these cottage cheese biscuits because they are simple, quick, and consistently delicious. The texture stays soft and tender, and I like how versatile they are for both sweet and savory pairings.
