Cottage Cheese Cheddar Biscuits

These biscuits feature a high, fluffy rise and flaky layers created by cold butter and cottage cheese, topped with a garlic butter mixture.

Ingredients

• 2 ½ cups (300g) All-Purpose Flour (plus extra for dusting)
• 1 tablespoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Granulated Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly cracked)
• ½ cup (115g) Unsalted Butter, unsalted and extremely cold (cubed)
• 1 cup (225g) Cottage Cheese (full-fat 4% milkfat recommended)
• 1 ½ cups (150g) Sharp Cheddar Cheese, freshly shredded
• ¼ cup (60ml) Cold Whole Milk or Buttermilk (plus 1-2 tbsp extra if dough is dry)
• 2 tablespoons Fresh Chives, finely chopped (optional)
• 3 tablespoons Unsalted Butter, melted (for topping)
• ½ teaspoon Garlic Powder (for topping)
• 1 tablespoon Fresh Parsley, finely chopped (for topping)
• Pinch of Flaky Sea Salt (for topping)

Instructions

1. Preheat oven to 425°F (220°C) with the rack in the middle. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Add cottage cheese and cold milk to a food processor or blender. Blend for 15–20 seconds until smooth and creamy.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, garlic powder, salt, and black pepper.
4. Add cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or fingertips to work the butter into the flour until it resembles coarse meal with pea-sized lumps of butter remaining.
5. Add the blended cottage cheese mixture, shredded cheddar cheese, and chives (if using) to the flour bowl. Fold gently with a wooden spoon or silicone spatula just until a shaggy dough forms. Add cold milk one tablespoon at a time if the dough is too dry. Do not overmix.
6. Turn the dough out onto a lightly floured surface. Press into a rough rectangle about 1 inch thick. Fold the right third over the center, then the left third over. Turn 90 degrees, pat down, and repeat the fold once more. Pat or roll the dough to a final thickness of ¾ inch to 1 inch.
7. Dip a 2.5-inch round biscuit cutter into flour. Press straight down into the dough without twisting. Place biscuits on the prepared baking sheet, spacing them 1 inch apart or touching slightly. Gather scraps and cut remaining biscuits.
8. Bake at 425°F (220°C) for 18 to 22 minutes, or until tops are deep golden brown and cheese is bubbly around the edges.
9. While baking, whisk together melted butter, garlic powder, and chopped parsley. Immediately upon removing biscuits from the oven, brush tops generously with the garlic butter and sprinkle with flaky sea salt.
10. Allow biscuits to rest on the baking sheet for 10 minutes before serving warm.

Notes

Keep everything cold to ensure flaky layers. Shred your own cheese to avoid cellulose powder which prevents smooth melting. Do not overwork the dough to avoid developing gluten. Storage: Room temperature for up to 2 days, refrigerator for up to 5 days, or freeze unbaked cut biscuits for up to 3 months (bake from frozen at 425°F for 22–25 minutes). Reheat in a 350°F (175°C) oven for 5 minutes.