Yield: 8 large biscuits

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: 40 minutes

Ingredients

Dough

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon Italian seasoning (optional)
• 1 cup (225 g) cottage cheese
• 1 cup (100 g) shredded sharp cheddar cheese
• ¼ cup (60 g) cold unsalted butter, grated or cubed
• 1 large egg
• 2 tablespoons milk (if needed)

Topping

• ½ cup (50 g) shredded cheddar cheese
• Melted butter for brushing (optional)
• Chopped parsley (optional)

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Equipment

• Mixing bowl
• Baking sheet
• Parchment paper
• Cookie scoop or large spoon
• Pastry cutter or fork

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Instructions

Step 1: Preheat

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Italian seasoning

Mix well.

Step 3: Add Butter

Cut the cold butter into the flour until the mixture resembles coarse crumbs.

Step 4: Add Cheese

Stir in:

• Cottage cheese
• 1 cup shredded cheddar
• Egg

Mix gently until a soft dough forms.

If the dough is too dry, add milk 1 tablespoon at a time.

Do not overmix.

Step 5: Shape

Divide into 8 equal portions.

Shape into thick rounds.

Place 2 inches apart on the prepared baking sheet.

Step 6: Add Topping

Sprinkle each biscuit with the remaining cheddar cheese.

Step 7: Bake

Bake for 20–25 minutes, or until:

• Golden brown
• Cheese is bubbly
• Internal temperature reaches 200°F (93°C)

Step 8: Finish

Brush with melted butter if desired.

Cool for 5 minutes before serving.

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Storage

Room Temperature: Up to 2 days

Refrigerator: Up to 5 days

Freezer: Up to 2 months

Reheat at 350°F (175°C) for 8–10 minutes.

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Nutrition (Approximate Per Biscuit)

• Calories: 245
• Protein: 11 g
• Carbohydrates: 20 g
• Fat: 13 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 420 mg
• Calcium: About 20% of the Daily Value

Nutrition values are estimates and will vary depending on the brands of ingredients used.

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Variations

• Add 2 tablespoons chopped chives or green onions.
• Mix in 4 slices cooked, crumbled bacon.
• Add diced jalapeños for a spicy version.
• Use mozzarella, Monterey Jack, or Pepper Jack cheese instead of cheddar.

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Tips

• Use cold butter for lighter, fluffier biscuits.
• Do not overmix the dough, or the biscuits may become dense.
• Pat the cottage cheese dry if it contains a lot of liquid.
• Freshly shredded cheese melts better than pre-shredded cheese.

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Frequently Asked Questions

Q: Can I use ricotta instead of cottage cheese?
Yes. Ricotta creates a smoother, slightly creamier biscuit.

Q: Can I use self-rising flour?
Yes. Omit the baking powder, baking soda, and salt.

Q: Can I freeze the unbaked biscuits?
Yes. Freeze them on a tray until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 3–5 extra minutes.

Q: Why are my biscuits dry?
This usually happens from adding too much flour or baking too long.

Q: Why didn’t they rise?
Check that your baking powder and baking soda are fresh, and avoid overmixing the dough.

Q: Can I make them gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend designed for baking.

Q: What can I serve with these biscuits?
They’re delicious with soup, chili, eggs, salads, grilled chicken, or simply warm with butter.