Cottage Cheese Biscuits

These herb-infused cottage cheese biscuits turn basic pantry items into soft, tasty nibbles that'll make any meal better. The mix of smooth cottage cheese with fresh herbs gives them a special taste while keeping them super moist inside with a nice golden outside.

I stumbled on this idea during a cold, snowy day when we needed something to go with our soup but had no bread left. The cottage cheese sitting in my fridge became that magic touch that my family now asks for whenever we gather for special breakfasts or dinners.

Ingredients

• All purpose flour: builds the base for these biscuits giving them just the right texture
• Cold butter: makes those yummy flaky bits as it melts while baking
• Small curd cottage cheese: brings moisture, protein and a light tangy kick that makes these stand out
• Fresh herbs: add lively taste and pretty color use whatever types you like best
• Baking powder: helps them puff up for tall, airy biscuits
• Salt: brings out all the tastes and cuts through the richness

Step-by-Step Instructions

Get Your Oven Ready:

Heat your oven to 400°F and put parchment on a baking tray. This heat works great for getting that brown outside while keeping the inside soft.

Combine Dry Stuff:

Stir the flour, baking powder and salt together in a big bowl until they're all mixed. This spreads the rising agent evenly so everything puffs up the same.

Work In The Butter:

Drop cold butter chunks into your flour mix and use your fingers or a tool to mix until it looks like rough sand with some tiny butter bits left. Keep that butter cold for the best flaky layers.

Mix In Wet Parts:

Softly fold the cottage cheese and chopped herbs in just until it all comes together. The mix will look a bit messy but don't work it too much or your biscuits will get tough.

Form Your Biscuits:

Put the dough on a lightly floured counter and gently fold it just 4-5 times until it sticks together. Flatten it to about 1 inch thick and cut shapes or form them by hand.

Bake Until Done:

Put your shaped dough on the ready baking sheet with about an inch between each one. Bake for 15-20 minutes until they're nicely browned on top and have risen well.

Pin it

I really love using cottage cheese in this recipe because it adds a surprising juiciness and slight tang that normal biscuits just don't have. My daughter first wrinkled her nose when I mentioned cottage cheese biscuits but now she actually asks for them at family brunches and calls them her cloud puffs.

Herb Variations

What's great about these biscuits is how you can switch up the herbs. For a taste of the Mediterranean, try rosemary, oregano and thyme together. If you want something milder, mix in chives and parsley for a gentle flavor. When basil is growing like crazy in summer, throw in plenty to make biscuits that go perfectly with tomato dishes. You can use fresh or dried herbs, though fresh ones pack more punch. Just remember if you're going with dried, cut back to about a third of what you'd use fresh since they're stronger.

Make Ahead And Storage

These biscuits stay tasty when stored right. For eating the next day, just keep them in a sealed container at room temp for up to two days. They'll last in the fridge for about a week, but they're way better if you warm them up first. Want to save them longer? Freeze them before or after baking. For uncooked ones, stick them on a tray until they're hard, then pop them in a freezer bag. When you're ready to cook, just add a few more minutes to the baking time. For already baked ones, let them cool all the way before freezing, then warm them in a 350°F oven for around 10 minutes.

Serving Suggestions

These cottage cheese herb biscuits taste great alone but they really shine next to other foods. Have them with thick soups or stews so they can soak up all that tasty liquid. For breakfast, cut them open and add scrambled eggs with a tomato slice for a filling meal. They also work amazingly with gravy, especially mushroom or country style that goes well with the herbs. Want something special? Serve them warm with honey butter made by mixing soft butter and honey with a tiny bit of sea salt. The sweet butter against the savory herbs creates an amazing contrast that shows off how complex these simple-looking biscuits can be.

Pin it

Frequently Asked Questions

→ Could I use dried herbs instead?

Sure thing! Just use a smaller amount, about one-third of the fresh measurement, since dried herbs are stronger.

→ Can I prepare these in advance?

Of course! Bake and later heat them back up at 350°F for 5-7 minutes to bring back their fresh warmth.

→ What kind of cottage cheese suits best here?

Small curd works great for a smoother blend, but regular curd is fine if you like chunkier bits.

→ How do I keep them soft and airy?

Don’t overmix the dough. Stir until just combined, and they’ll stay nice and tender.

→ Can I store these in the freezer?

Yes! Once cooled, seal them in a bag or container and freeze for up to three months.