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.
Either full fat or low fat cottage cheese works fine, but be sure not to use fat free or dry cottage cheese as there will not be enough moisture to hold the dough together.There is usually a small amount of dough left over. I usually just press it into a biscuit like shape and add to the pan.