Cottage Cheese Biscuits

5 from 3 votes

These Cottage Cheese Biscuits are fluffy, flaky and easy to make in 25 minutes. They pack 7 grams of protein and only 2 grams of fat each!

Prep Time10

Cook Time15

Total Time25

Course: Muffins and Quick Bread

Cuisine: North American

Diet: Vegetarian

Servings: biscuits

Calories: 137kcal

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.

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.