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Tall flaky cottage cheese biscuits in a linen-lined basket, one split open with visible tender layers and a pat of butter.; title text reads Flaky Cottage Cheese Biscuit Recipe
Good Fork Daily Editorial Kitchen

Flaky Cottage Cheese Biscuit Recipe

Tender cottage cheese biscuits with flaky layers, crisp tops and practical guidance for sticky dough.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling 10 minutes
Total Time 47 minutes
Servings: 8 biscuits
Course: Bread, Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 240 grams
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter grated
  • 1 cup cottage cheese cold
  • 2 tablespoons milk for brushing

Equipment

  • Sheet pan
  • Parchment
  • Box grater
  • Bench scraper
  • 2 1/2-inch cutter

Method
 

  1. Heat the oven to 425°F and line a sheet pan.
  2. Whisk flour, baking powder, baking soda and salt.
  3. Toss grated cold butter through the flour until every strand is coated.
  4. Fold in cottage cheese just until shaggy; turn onto a floured surface.
  5. Pat to a rectangle, fold in thirds twice, chill 10 minutes, then cut eight biscuits without twisting.
  6. Brush with milk and bake 15 to 18 minutes until tall and deep golden.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends refrigerating perishable leftovers promptly and reheating leftovers safely.
  • This recipe was developed through culinary research and editorial review.