Cottage Cheese Biscuits

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cottage cheese biscuits

I wanted to make Greek yogurt biscuits, but was out of Greek yogurt. I did have some cottage cheese though, and thought to myself, what’s the worst that could happen? So I made the same biscuits, substituting cottage cheese for the yogurt. We really liked the result – the biscuits came out crisp on the outside, moist and creamy and oozing cheese on the inside. Not classic biscuits, but a nice variation, very good with honey or jam, and these are high-protein, low-fat biscuits that you can actually feel good about serving and eating.

Makes 12 biscuits

Total time: 30 minutes
Prep: 15 minutes
Bake: 15 minutes

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup low fat (2%) cottage cheese
1/2 cup reduced-fat milk

1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the yogurt and the milk and stir with a wooden spoon until dough forms. Transfer to a lightly floured counter top. Sprinkle flour on top.

3. Knead a few times (meaning, fold the dough over itself), just until dough is smooth. It will be fairly sticky.

4. With a floured rolling pin, roll the dough out to 1-inch thick. Cut into 2 1/2-inch rounds, using a biscuit cutter, a cookie cutter or a floured drinking glass. Place 1-inch apart on the prepared baking sheet. Re-roll scraps and cut more biscuits. Bake 15 minutes, until tops are golden brown.

Nutrition per biscuit
Calories 92.0
Total Fat 0.6 g
Saturated Fat 0.4 g
Cholesterol 2.3 mg
Sodium 299.4 mg
Total Carbohydrate 16.8 g
Dietary Fiber 0.7 g
Sugars 1.2 g
Protein 4.9 g
Weight Watchers Points Plus: 2 points