Herbed Cottage Cheese Biscuits
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 a 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 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. They are especially delicious with creamy soups like Instant Pot Asparagus Soup or Roasted Cauliflower Cheese Soup.
These biscuits are perfect for turning into little sandwiches, or you can eat them on their own.
Why We Love This Recipe
It’s quick – This recipe comes together quickly, 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 found in any grocery store and are likely in your fridge and pantry already.
Ingredients
To make these biscuits, you will need the following:
- 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.
- Egg
- 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
- Salt
- Parsley flakes – Feel free to replace this with any dry herb or combination of herbs that you like.
Instructions
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 center 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 countertop 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
Serving Suggestions
These are a great all-purpose biscuit that can be served in so many ways.
The are delicious dunked in creamy soup, like instant pot tomato gnocchi soup, or roasted cauliflower soup.
They also go well as a side to grilled chicken, or pan seared steak.
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 alongside a cup of tea for breakfast.
FAQS
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
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Cottage Cheese Biscuits
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
can almond flour be used?
Unfortunately, I am not a gluten-free baker and can not advise how to substitute almond flour for all-purpose flour successfully. While you may be able to substitute it partially, I don’t believe this recipe would turn out with full one-to-one substitution.
These turned out great. I never would have guessed that they had cottage cheese in them. I used two teaspoons of Penzeys’ Tuscan Sunset Italian herb blend and some grated Cheddar cheese.
These were good biscuits; quick and easy to make. I used a Tablespoon of a Italian Herb mix and a half a teaspoon of Garlic powder. Next time I will omit the salt as I found them a bit salty in flavour as there is a substantial amount of salt already in Cottage Cheese.
I love this recipe! I added some shredded cheese and some chopped garlic, and they turned out amazing! This is now my go to biscuit recipe!
These were fantastic!
I use self rising flour. Worked beautifully. Delicious!
@Kristi, what were your measurements when you used self rising flour instead?
question: i would like to make a half recipe….. ok to still use a whole egg and then add a little more flour?
I’ve never made this as a half recipe, but I can’t see why that wouldn’t be ok. Enjoy!
@LynAnn, I made half the recipe by using half a beaten egg. I was serving the biscuits with scrambled eggs, so I had an immediate use for the other half of the egg. They turned out great.
Can you use self rising flour? I am out of AP flour.
I’ve never used self-rising flour (for anything). It should work, but you will have to reduce the amount of baking powder added, as well as the salt. As I’ve never used it, I’m not exactly sure how much you’d have to alter it, but a quick google search should help with that. Good luck!
It works great and is easy! Just eliminate baking powder and salt
I added 1/2 cup blueberries for one batch
Then
1/2 blueberries 1/3 cup white chocolate chips
I bet they were delicious!
@Deanna, yes !! I’d up this to half a cup for a little more sweet
I was impressed with this recipe!! I added a little ranch seasoning to the mix , and it was delish with our soup!! Also had for breakfast with fried eggs… yum!! Crispy of the outside and soft and light in the middle.
Ohh, the added ranch seasoning would be delicious! Glad you enjoyed them.
Buttermilk is mentioned in the preamble but not listed in the recipe. Is liquid required?
Buttermilk is listed as an option as an alternative to regular milk. You can use either.
I am diabetic and trying for as fat free as i can get. Is there a way i can use fat free cittage cheese by adding more liquid? Also, can almond flour and almond milk be used?
Hi there. You can use fat-free cottage cheese; it should be fine as long as it isn’t dry curd. As far as the milk and flour, almond milk should work ok, but I’m not experienced in gluten-free baking or substituting almond flour, so I can not say how well that would work. If you try, let me know how it goes. Good luck!
Question – do you think you could use whole wheat flour instead of AP flour for these biscuits?
Yes you could. You may need to add a bit more liquid as whole wheat flour can make them a bit drier, but you can definitely use it!
I made these for the first dime and they are fantastic. I used full fat cottage cheese. They turned out delightfully fluffy and delicious. The texture holds up well for breakfast sandwiches (something mayonnaise biscuits and even some traditional biscuits cannot claim). I cannot taste the cottage cheese outright, but find it adds a nice savory richness in a way that isn’t greasy as with biscuit recipes using straight shortening or butter. Thank you for this recipe, it’s a keeper!
Thank you so much; I’m glad you enjoyed them!
Quick question. Is small curd or large curd cottage cheese?
I think either would be fine as long as it isn’t dry curd. Where I live I’ve only ever seen it labeled as cottage cheese, with no size of curd indicated.