These Cottage Cheese Biscuits are fluffy, flaky and easy to make in 25 minutes from start to finish. Each biscuit packs 7 grams of protein and only 2 grams of fat.
We also love Greek yogurt biscuits (coming soon), cottage cheese bread and cauliflower biscuits.
Table of Contents
After I tried bagels with cottage cheese and cottage cheese scones, I was super eager to attempt cottage cheese biscuits! I just think flour and cottage cheese compliment each other so well, producing delicious healthy food with extra benefits.
And I wasn’t wrong! These are basically your traditional 3 ingredient biscuits minus the buttermilk and plus extra protein. Same flaky, tender and fluffy center!
Why You’ll Love This Recipe
- Easy to make: No resting the dough or extra special techniques are necessary. Anyone can make this recipe!
- High in protein: Each biscuit contains 7 grams of protein.
- Only 3 ingredients: You need only self-rising flour, cottage cheese and butter. And yes, you can use regular flour, please see Tips section below.
- Quick: Biscuits are ready in 25 minutes from start to finish.
- To-die-for taste: Buttery, moist, soft and flaky inside with a bit crispy outside. You will not be disappointed!
Ingredients for Cottage Cheese Biscuits
You just need 3 simple ingredients.
- Self-rising flour: Also known as self-raising flour. I use Brodie self-rising flour with 10% protein content (3 gr protein per 30 gr flour) which is similar to Amazon fresh, Gold Medal and some King Arthur flours. You can use any though, just protein content will differ slightly.
- Cottage cheese: I use 2% cottage cheese in most of my cottage cheese recipes. You can use 1% or 4%. Fat-free one might work but I haven’t tried.
- Butter: Make sure your butter is cold and straight from the fridge, so you can grate it. No need to place it in the freezer. I recommend to use unsalted butter because cottage cheese and flour are salty.
Cottage Cheese Tip
I recommend to give cottage cheese a stir in the container before measuring. All brands differ and some have more liquid than others. Also, if using cottage cheese from the bottom of the container, it may have more liquid and you might need to add more flour. And vice versa.
How to Make Cottage Cheese Biscuits
Mix, cut and bake. Even no egg wash is necessary!
Preheat oven to 425 degrees F.
- Make the dough: In a large bowl, add flour and cottage cheese. Mix first with a spatula, then with your hands. Dough will be stiff and thick, you will end up kneading it in the process.
- Incorporate butter: Grate cold butter over the dough. Then knead 10 or so times, folding the dough from the bottom over the top, so butter is distributed evenly.
- Shape the biscuits: Transfer dough onto a floured surface and flatten into about 1-inch thick disk with your hands. Cut biscuits with 2.5-inch round cutter, then mix and shape the dough and cut again. You should have 12 biscuits, more or less is fine.
- Bake: Place them on large baking sheet with parchment paper and bake for 15 minutes or until tall, puffy and golden brown.
Tips for Best Results
- You can use regular flour: To substitute 1 cup of self-rising flour, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- Amount of flour may differ: Measure flour using scoop and measure method – spoon flour into a measuring cup and level the top with a knife. Because cups and how we spoon flour differ, I did weigh my flour too. Check Metric tab for accuracy.
- Dough will be thick: When you knead it, you might think it’s too hard to knead. You want it this way because butter and cottage cheese will melt.
- Too thick dough you can’t knead: Add a splash of milk or water. Sometimes, cottage cheese maybe more dry or liquid settled at the bottom of the container.
- Add more flour if needed: Sprinkle a bit more on top and knead. Some cottage cheese is more wet.
- Use cold butter: Don’t take out butter from the fridge and let it sit on a counter while you are mixing the dough. We want it to melt into the flour in the oven.
Variations
- Add up to 1/2 cup of shredded sharp cheddar cheese.
- Add crumbled feta cheese, chopped fresh dill and garlic powder.
- Mix in some crumbled baked bacon.
- Throw in diced jalapeno peppers.
- Add 1 tablespoon of parsley flakes, dried oregano or Italian seasoning.
Serving Ideas
These cottage cheese biscuits are great all-purpose biscuits perfect for breakfast or dinner as a side dish.
- They are delicious dipped in creamy soup like marry me chicken soup or healthy chicken pot pie soup.
- Serve with a sirloin tip steak and a simple lettuce salad.
- Bake them larger and use instead of English muffins to make healthy breakfast sandwich.
- Serve instead of cornbread or dinner rolls as a side to any soup and stew.
- Cut in half, spread some butter and jam on top, and enjoy with a cup of tea.
How to Store and Reheat
Store: Keep biscuits in an airtight container in a cool dark place for 3-4 days.
Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into a microwave.
Reheat: Reheat in a microwave for 1-2 minutes. Or in air fryer at 350 F for 2 minutes.
FAQs
I used large curd cottage cheese as that’s the only one available in my area. You can use small curd one, biscuits might look a bit different though.
I haven’t tried but I think so. I experimented with cottage cheese bagels and it worked. Replace 1 cup of self-rising flour with this ratio then – 1 cup all-purpose gluten-free flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Yes. Cut dough into 12 even pieces, roll into balls and flatten by hand. Baking time might be less or more, depending on their size.
I have not tried. In my experience, you need to use 3/4 cup whole wheat flour for 1 cup all-purpose flour. And that’s considering you make your own self-rising flour with it.
More High Protein Bread Recipes
- Cottage cheese pizza crust
- Almond flour Greek yogurt bagels
- Pumpkin cottage cheese scones
- Greek yogurt blueberry scones
Cottage Cheese Biscuits
Ingredients
- 1 1/2 cups cottage cheese
- 3 cups self-rising flour, more for dusting (see notes for substitution)
- 2 tablespoons cold butter, grated
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add cottage cheese and flour. Stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be firm, not sticky but not dry.
- Sprinkle grated butter on top and knead dough to mix it in evenly.
- Place dough onto a floured surface and flatten into round 1-inch thick disc. Cut with a biscuit cutter (I used 2.5-inch) or floured glass, and repeat until all dough is used. You can also cut dough into 12 even pieces and shape them by hand.
- Place on previously prepared baking sheet a few inches apart and bake for 15 minutes or until golden brown.
- Remove from the oven and enjoy warm.
Notes
- Store: Keep in an airtight container in a cool dark place for 3-4 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into a microwave.
- Self-rising flour substitution: You can use 3 cups all-purpose flour, 1 tablespoon + 1.5 teaspoons baking powder, and 3/4 teaspoon salt. I have not tried this recipe with all-purpose gluten-free flour but you may wing it if you are an intermediate baker.
- Metric measurements: I did weigh all ingredients and indicated their weight.
- Measure flour correctly: Use scoop and level method to measure flour or kitchen scale going by my weight indicated in the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
