These tasty herbed biscuits are made without butter and instead are made with cottage cheese. They are tender, moist and delicious. They go well with any meal and are especially delicious served with a big bowl of soup for dipping. They come together quick and easy and bake in less than 15 minutes.
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These tasty herbed biscuits come from a really old recipe I found in my Grandma’s recipe box written on yellowed paper with faded pencil. I have no idea how old the recipe is, or where it came from, but I do know it’s delicious.
They are different from any other biscuit recipe I’ve made in that there is absolutely no butter in them. They are made with cottage cheese, a small amount of vegetable oil, and just a few tablespoons of milk.
And if you are wondering if you can taste the cottage cheese, the answer is no. They don’t taste like cottage cheese at all, at least I don’t think they do, instead it adds just a bit of tangy flavour and makes them super tender and light.
What I love about the recipe is that they are just as good as my traditional buttermilk biscuits, but they contain less fat and slightly more protein. They are also a great way to use up the cottage cheese that always seems to go bad before I eat it all.
These biscuits are versatile in that they go well with pretty much everything. Use them as a side for soup, stew or chili. Turn them into little sandwiches, or just eat them on their own.
Why We Love This Recipe
It’s quick – This recipe comes together really fast and the biscuits bake in about 12 minutes making it the perfect recipe when you need a quick side.
Easy to find ingredients – These herbed biscuits are made with simple ingredients that can be found in any grocery store and are likely in your fridge and pantry already.
To make these biscuits you will need:
- All-purpose flour
- Cottage cheese – You can use regular or low-fat cottage cheese, but make sure you are not using no-fat or dry cottage cheese as there will not be enough moisture to form the dough.
- Milk – You can use any milk you like, including buttermilk just fine.
- Vegetable oil – You can also use canola oil or light olive oil if you prefer.
- Baking powder
- Parsley flakes – Feel free to replace this with any dry herb or combination of herbs that you like.
Begin by mixing the dry ingredients in a large bowl. Then whisk together the cottage cheese, egg, oil and milk.
Make a well in the centre of the dry ingredients and add the cottage cheese mixture. Stir until combined. You will end up with a shaggy dough.
Turn the dough out onto a floured counter top or pastry mat. Knead the dough a few times to combine any dry bits of flour, then pat it out to about 3/4 inch thick.
Using a round cutter, cut the biscuits by pressing straight down. I use a 2 3/4 inch cutter to get 8 biscuits.
I always end up with a bit of dough left over. I just press it as best I can into a biscuit-like shape and add it to the pan. No one minds that there is one funny shaped biscuit.
Move the biscuits to a 9×13 baking sheet lightly sprayed with non stick spray. The biscuits should almost be touching.
Bake at 425°F for 10-12 minutes until risen and lightly golden brown.
Pro-Tip – Flouring the counter before rolling the dough works just fine, however I really prefer to do all my pastry and breads on a pastry mat. You don’t need to add as much extra flour and it’s much easier to clean the counter.
Substitutions or Additions
There are so many ways to customize these biscuits and make them your own. Some popular options are:
- Use buttermilk instead of regular milk
- Use dill, oregano, or Italian seasoning instead of parsley
- Add a cup of shredded cheese
- Add some crumbled feta cheese
- Add diced, cooked bacon or ham
- Add diced jalapeño peppers
These are a great all-purpose biscuit that can be served in so many ways.
If you cut them a little bigger they are delicious used for ham and egg sandwiches.
You can also serve them as a side to stews, chili, or just about any other meal.
They are also just fine on their own as a snack or spread with a bit of butter along side a cup of tea for breakfast.
You can store these biscuits in an air tight container or ziplock bag at room temperature. They will keep for about 3 days. You can also freeze them for several months.
Tough dry biscuits are usually caused by adding too much flour while rolling or overworking the dough. You want to add just enough flour so your hands or rolling pin do not stick and handle the dough as little as possible.
More Biscuit & Scone Recipes
Cottage Cheese Biscuits
- 2 Cups all-purpose flour
- 4 tsps baking powder
- 3/4 tsp salt
- 1 tbsp parsley flakes
- 1 Cup cottage cheese full fat or low fat
- 2 tbsp vegetable oil
- 1/4 Cup milk
- 1 large egg
- Preheat oven to 425°F
- In a large bowl, mix the flour, baking powder, salt and parsley flakes.
- In a separate bowl or measuring cup, whisk together the cottage cheese, vegetable oil, milk and egg.
- Make a well in the centre of the dry ingredients and add the cottage cheese mixture.
- Mix until it comes together in a shaggy dough. If it feels like there are a few dry spots that's ok.
- Turn the dough out onto a lightly floured counter or pastry mat and knead a few times until the dough comes together. Then press out to about 3/4 inch thick.
- Using a 2 3/4 inch round cutter, cut the biscuits by pressing the cutter straight down. Gather remaining dough, press and cut until you have used all the dough.
- Place the biscuits on a baking sheet that has been lightly sprayed with non-stick spray or lined with parchment. Biscuits should be almost touching each other.
- Place on centre rack of the oven and bake for 10-12 minutes until risen and golden brown.