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.
- 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
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- 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 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.
- 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.
- Place the biscuits 1 inch apart on the prepared baking sheet. Re-roll scraps and cut more biscuits.
- Bake 15 minutes, until tops are golden brown. Serve immediately.