Cottage Cheese Biscuits

by V. DeLeeuw; Recipe may contain ads or affiliate links.

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 crispy on the outside, creamy and oozing cheese on the inside. Not classic biscuits, but a nice, high-protein variation, very good with honey or jam.

Cottage Cheese Biscuits
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast
Yield: 12 biscuits
  • 2 cups all-purpose flour plus extra for work surface
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup low fat (2%) cottage cheese
  • ½ 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.
  3. Add the yogurt and the milk and stir with a wooden spoon until dough forms.
  4. Transfer the dough to a lightly floured counter top. Sprinkle flour on top. Knead a few times, just until dough is smooth. It will be fairly sticky.
  5. With a floured rolling pin, roll the dough out to 1-inch thick. Cut into 2½-inch rounds, using a biscuit cutter, a cookie cutter or a floured drinking glass.
  6. Place the biscuits 1 inch apart on the prepared baking sheet. Re-roll scraps and cut more biscuits.
  7. Bake 15 minutes, until tops are golden brown. Serve immediately.
Nutrition Per Serving
Serving size: 1 biscuit; Calories: 92; Fat: 1g; Carbohydrates: 17g; Sugar: 1g; Sodium: 299mg; Fiber: 1g; Protein: 5g

Cottage Cheese Biscuits

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