What Goes In
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/2 cup full-fat cottage cheese
- 1/2 cup cold buttermilk
- 1 stick (8 tbsp) very cold unsalted butter, cubed small
- 2 tbsp minced fresh herbs (dill, basil, chives, parsley, cilantro, or mixed)
Heat the Oven
Move your rack to the center and heat to 425F. Line a baking sheet with parchment.
Start with Dry
Whisk the flour, baking powder, salt, and baking soda in a large bowl.
In another bowl, whisk the cottage cheese and buttermilk together. It won’t be perfectly smooth.
Work in the Butter
Toss the butter cubes and herbs into the flour. Mix to coat everything.
Use your fingers to work the butter into the flour. You’re going for different sized pieces – some like peas, some smaller. Work fast so the butter stays cold. Those butter pieces create the flaky layers when they melt.
Make the Dough
Pour the cottage cheese mixture into the flour. Stir with a fork just until the dough starts holding together.
Knead it a few times right in the bowl. It should mostly come together but some dry patches are OK.
Cut and Bake
Dump the dough onto a floured counter. Pat it to about 1/2-3/4 inch thick.
Cut straight down with your cutter – don’t twist or they won’t rise evenly. Place on your baking sheet with an inch between them.
Press the scraps together and cut more. The first cuts rise highest but they all taste good. You’ll get ~10 biscuits.
Bake for ~14-18 minutes, rotating halfway. They’re done when golden on top and the bottoms sound hollow when you tap them.
Let them cool ~5 minutes before eating – they finish setting up.
The cottage cheese gives these a slight tang like good buttermilk biscuits. Store covered and they stay soft for days. Dried herbs don’t work here – they turn bitter at this high heat.
Herb and Cottage Cheese Biscuits
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/2 cup full-fat cottage cheese
- 1/2 cup cold buttermilk
- 1 stick 8 tbsp very cold unsalted butter, cubed small
- 2 tbsp minced fresh herbs dill, basil, chives, parsley, cilantro, or mixed
Instructions
- Heat oven to 425F. Line baking sheet with parchment.
- Whisk flour, baking powder, salt, and baking soda in large bowl.
- Mix cottage cheese and buttermilk in separate bowl.
- Add cold butter cubes and fresh herbs to flour mixture, toss to coat.
- Work butter into flour with fingers until pieces range from pea-sized to smaller.
- Pour in cottage cheese mixture, stir with fork just until dough starts coming together.
- Knead briefly in bowl until mostly combined.
- Turn onto floured surface, pat to 1/2-3/4 inch thick.
- Cut straight down with biscuit cutter, place 1 inch apart on baking sheet.
- Reroll scraps and cut remaining biscuits (makes about 10).
- Bake 14-18 minutes, rotating halfway, until golden and hollow-sounding when tapped.
- Cool 5 minutes before serving.
