These Herbed Cottage Cheese Biscuits are fluffy, buttery, and just bursting with flavor! The cottage cheese makes them extra soft while fresh herbs bring a delightful taste to each bite.
Honestly, I can’t resist the smell of these baking! They pair perfectly with soups or just slathered with butter. Who can say no to a warm, herby biscuit? 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your biscuits. If you’re looking for a healthier option, you can use whole wheat flour. Just keep in mind that the texture might be a bit denser.
Baking Powder & Baking Soda: These are essential for making your biscuits rise. Don’t skip them! If you’re out of baking powder, you can substitute with 1/2 teaspoon of baking soda and 1 teaspoon of vinegar or lemon juice to achieve a similar effect.
Cottage Cheese: I recommend small curd cottage cheese for the best texture. If you’re dairy-free, consider using a non-dairy yogurt or silken tofu blended smooth as a substitute.
Herbs: Fresh herbs are key to flavor. If you don’t have fresh herbs on hand, dried herbs are a good alternative—just use about one-third of the amount. I love adding dill or thyme depending on my mood!
Buttermilk: If you don’t have buttermilk, mix 3/4 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes before using. It works just as well!
What’s the Best Way to Cut Biscuits Without Twisting?
Cutting out biscuits without twisting is crucial for keeping their layers intact. Here’s how you do it:
- Flour your cutter lightly to prevent sticking.
- Press the cutter straight down into the dough without twisting it. Twisting seals the edges and stops the biscuit from rising.
- After each biscuit, lift the cutter straight up to maintain the shape.
This helps ensure your biscuits rise beautifully and maintain their soft, flaky texture. Remember, the goal is to keep the layers as distinct as possible to achieve that perfect fluffiness!
Herbed Cottage Cheese Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup cottage cheese (small curd)
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk (plus extra for brushing top)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake, making a total of about 25-30 minutes from start to finish. Perfect for a quick side dish or a snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While that’s heating up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Combine Your Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. This will help ensure everything is well mixed and fluffy!
3. Add Fresh Herbs:
Next, stir in the chopped fresh herbs—chives, parsley, and rosemary—into the dry mix for a burst of flavor. Make sure they’re evenly distributed.
4. Mix in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs. This step adds flakiness to your biscuits.
5. Incorporate Cottage Cheese:
Gently mix in the cottage cheese to your flour and butter mixture. Do this carefully, mixing just until the mixture combines to avoid overworking the dough.
6. Add Buttermilk:
Pour in the buttermilk and give the dough a gentle stir until it just comes together. Your dough should be a little sticky—it’s part of what makes the biscuits tender!
7. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it gently about 3-4 times—just enough to bring it together without overworking it.
8. Shape the Biscuits:
Roll or pat the dough to a thickness of about 1½ inches. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to keep the edges sharp.
9. Arrange and Brush:
Place the biscuits on your prepared baking sheet, keeping them close but not touching. Brush the tops lightly with buttermilk for a lovely golden finish.
10. Bake:
Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and the biscuits are cooked through. You’ll love the aroma that fills your kitchen!
11. Cool and Serve:
Once they’re out of the oven, let the biscuits cool on a rack for a few minutes. They’re best served warm, so whether you enjoy them with butter, soups, or your favorite savory spreads, dig in and enjoy!
These biscuits will be fluffy and fragrant, with flecks of fresh herbs throughout and a tender crumb thanks to the cottage cheese. Happy baking!
Can I Use a Different Type of Cheese?
Yes! If you prefer, you can swap cottage cheese with ricotta or even a sharp cheddar cheese for a more robust flavor. Just make sure the cheese is well-drained to avoid excess moisture in the dough.
Can I Make These Biscuits Dairy-Free?
Absolutely! You can substitute the cottage cheese with a non-dairy yogurt or blended silken tofu, and use a dairy-free butter alternative as well as a non-dairy milk mixed with vinegar instead of buttermilk.
How Can I Store Leftovers?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each biscuit tightly in plastic wrap and place them in a freezer bag. They’ll last up to 3 months in the freezer!
What Can I Serve These Biscuits With?
These biscuits pair wonderfully with soups, stews, or even as a side for a breakfast spread. They’re also great the next day, toasted with butter or served alongside a fresh salad for a delicious lunch!
