How should I store homemade biscuits?

Biscuits are best the day they are made. However, you can store them in an airtight container at room temperature for 2 days. For longer storage, freeze them. Do not store them in the fridge, as the moist environment will make them stale faster (a phenomenon known as retrogradation ).

Can I freeze unbaked biscuits?

Yes! This is the best way to have fresh biscuits on demand. Cut the biscuits, place them on a baking sheet, and freeze until solid (flash freezing). Then transfer to a freezer bag. - To Bake: Bake directly from frozen. Just lower the temperature to 375°F and add 3-5 minutes to the cooking time.

Can I use almond flour?

Almond flour lacks the starch structure to hold layers in a biscuit. It behaves very differently. For a low-carb dough alternative, check out my High Protein Cottage Cheese Pizza Crust variation which uses almond flour, but do not substitute it 1:1 in this biscuit recipe.

Do these taste like cheese?

Surprisingly, no . They taste like rich, tangy buttermilk biscuits. The cottage cheese flavor disappears during baking, leaving behind only the texture and the protein benefits. It is a fantastic way to sneak protein into picky eaters' diets.

Can I use Greek Yogurt instead of Cottage Cheese?

You can, but the texture will be different. Greek yogurt is smoother and denser. It creates a more uniform "bread roll" texture rather than the flaky layers created by the cottage cheese curds. If using yogurt, use a strained, thick variety.

Easy Cottage Cheese Biscuits (8 Grams of Protein!)

Description

These Old Fashioned Cottage Cheese Biscuits are flaky, tender, and packed with protein. By swapping buttermilk for cottage cheese, you get savory layers that melt in your mouth without any heavy kneading.

Ingredients

Scale

2 cups All-Purpose Flour (or White Whole Wheat)
1 tbsp Baking Powder
1/2 tsp Salt
1/4 tsp Baking Soda
6 tbsp Unsalted Butter (Cold, cut into small cubes)
1 cup Cottage Cheese (4% Milkfat, Small Curd recommended)
1 tbsp Fresh Herbs (Rosemary, Thyme, or Chives – Optional)
1 Large Egg (For egg wash finish)

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Instructions

Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
Cut Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
Fold: Add the cold cottage cheese (and herbs if using). Use a spatula to gently fold the mixture together. Stop as soon as a shaggy dough forms. It should look messy!
Laminate: Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle. Fold the dough in half over itself. Rotate 90 degrees and fold again. Repeat this “fold and pat” process 3 times to create layers.
Shape & Cut: Pat the dough into a final rectangle, about 1-inch thick. Use a sharp knife to cut into 8 equal squares (or use a biscuit cutter, pressing straight down without twisting).
Bake: Transfer biscuits to the prepared baking sheet. Whisk the egg with 1 tsp water and brush the tops of the biscuits. Bake for 12-15 minutes until risen and golden brown.
Cool: Let cool on the baking sheet for 5 minutes before serving warm.

Notes

Butter Tip: Freeze your butter cubes for 10 minutes before starting for maximum flakiness.
Storage: Store at room temperature for 2 days or freeze for up to 3 months.
Curd Size: Small curd cottage cheese distributes best, but large curd works too. Do not blend the cheese!

Prep Time: 15 mins
Cook Time: 15 mins
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Biscuit
Calories: 180 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 25 mg