Jump to Recipe Jump to Video Print Recipe

If you’ve never baked with cottage cheese before, this recipe is about to change that.

These Cheddar Rosemary Cottage Cheese Biscuits are incredibly soft, fluffy, and packed with savoury flavour. Blending the cottage cheese into the dough creates an unbelievably tender texture while adding extra protein, and the combination of sharp cheddar and fresh rosemary makes every bite taste like it came straight from your favourite bakery.

Whether you’re serving them alongside a bowl of soup, enjoying one warm with butter, or using them as the base for a breakfast sandwich, these biscuits come together with simple pantry ingredients and require very little effort.

Why You’ll Love This Recipe

Soft, fluffy biscuits with plenty of cheesy flavour.
Made with cottage cheese for extra protein and moisture.
Perfect alongside soups, stews, chili, or breakfast.
Ready in about 35 minutes.
Easy enough for beginners.

Quick Recipe Summary

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes
Servings: 6 biscuits

Ingredients You’ll Need

You’ll only need a handful of simple ingredients:

Cottage cheese
All-purpose flour
Baking powder
Salt
Egg
Avocado oil
Sharp cheddar cheese
Fresh rosemary
Garlic powder
Black pepper

Ingredient Notes

Cottage Cheese: Blending it completely smooth gives these biscuits an incredibly tender texture while boosting the protein.

Sharp Cheddar: Freshly shredded cheese melts much better than pre-shredded varieties.

Fresh Rosemary: Fresh herbs add a bright, fragrant flavour that pairs perfectly with cheddar.

How to Make Cheddar Rosemary Cottage Cheese Biscuits

Blend the cottage cheese until smooth.
Mix together the dry ingredients.
Stir in the wet ingredients to form a sticky dough.
Fold in the cheddar and rosemary.
Let the dough rest.
Scoop onto a baking sheet.
Bake until golden.
Brush with butter and enjoy warm.

Pro Tips

Don’t overmix the dough or the biscuits can become dense.
Letting the dough rest for 10-15 minutes helps hydrate the flour and improves the texture.
Brush the tops with melted butter as soon as they come out of the oven for extra flavour.
Serve warm for the best texture.

Common Mistakes

Skipping the step of blending the cottage cheese.
Using pre-shredded cheese, which doesn’t melt as smoothly.
Baking them for too little time. The tops should be golden and the centres fully set.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat in a 350°F oven for 5-7 minutes or microwave for about 20 seconds until warmed through.

These biscuits also freeze well for up to 3 months.

Frequently Asked Questions

Can I use dried rosemary?
Yes. Substitute 1 teaspoon dried rosemary for the fresh rosemary.

Can I make these ahead of time?
Absolutely. Bake them ahead and simply reheat before serving.

Can I use another cheese?
Yes. Gruyère, white cheddar, Asiago, or mozzarella all work well.

Can I freeze them?
Yes. Freeze in an airtight container for up to 3 months and reheat directly from frozen.

These Cheddar Rosemary Cottage Cheese Biscuits are one of those recipes you’ll find yourself making again and again. They’re soft, cheesy, incredibly satisfying, and pair with just about everything. Whether you’re serving them with dinner, enjoying one for breakfast, or snacking on one straight from the oven, they’re proof that simple ingredients can make something truly delicious.