| Yield: | 18 biscuits |
| Yield: | 18 biscuits |
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon coarse salt
- 1 tablespoon baking powder
- 5 tablespoons unsalted butter, cold, cut into ? inch pieces
- 1 16-oz. container low fat cottage cheese
Instructions
- Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
- Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 100 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 139 mg |
| Serving Size | 1 of 18 servings |
| Calories | 100 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 139 mg |
Reviews
I thought these were pretty tasty. Mine weren’t the drop consistency so I just molded them but I think they are really nice.
These are so simple and satisfying. They have a savory flavor that is unexpected. Store well in the refrigerator. Highly recommend.
So these were good, but the directions made them seem weird? They almost had a savory meringue-like texture. Maybe my oven is too hot, but the bottoms of these were close to burning (my kitchen smelled of smoke), while the top never quiet reached golden brown, just very pale. I maybe didn’t blend the butter in as well either. Or maybe the cottage cheese I used had too big of curds (I could definitely see and taste them even after cooking, so cottage cheese averse people take note; maybe I would blend the cottage cheese beforehand?). I would try to make these again, but this time, I’d check them at 7 minutes, FLIP, then bake for another 7 minutes. I did put some garlic scrapes in the dough, which gave them a nice Red Lobster bisquits garlicky-taste, and I’d bet chives would be as similarly good.
They turned out very yummy
DEEELICIOUS!!!!
Made them exactly as recipe stated and they came out delicious. Can’t even tell there is cottage cheese inside. One exception is that my cottage cheese was regular not low fat. Also, I’m a hands on type “chef” so I mixed using hands. A bit messy but who cares. I also will put parchment paper down as they stuck a bit. Like stated they are crunchy on outside and moist inside. Don’t hesitate to try. Put some jam on them for brunch or use with dinner with some brown or chicken gravy. Yum.
Very moist. I made mine a bit bigger than it called for so I had to bake longer. I will make these again!
Firm on the outside and moist and chewy inside. I added onion powder, paprika and Italian seasoning.
Omg this recipe is so moist and flavorfull !
Tip! When mixing the cold butter to dry ingredients use a wire whip attachment, then When adding the cottage cheese use the dough attachment!
My biscuits did not hold together – there’s no liquid other than what is in the cottage cheese & I used slightly less than 16 oz. After checking another recipe, I decided to use 3 tbsps. of milk. That is all it needed. I opted to flatten the dough to about 3/4″ & used a glass to cut out rounds. My recipe made 9 plump biscuits. I caramelized 1/2 onion cut in small pieces & mixed that into the recipe. Other options such as finely chopped jalapeno, or chopped rosemary or bacon or possibly 1 tsp. of sugar might work well to give the recipe a surprise element. At any rate, it has a nice cheese flavor but a tad salty & a slight aftertaste. Next time I’ll reduce the salt to 1/4 tsp. & the cheese maybe to 1 cup. For sure if I do this, it will need some kind of liquid so will start again with 3 tbsps. & go from there. The key is not to over handle the dough before baking so that it comes out moist & tender when finished. This is a heavy, filling biscuit. Just one will do.