Cheddar Rosemary Cottage Cheese Biscuits
These Cheddar Rosemary Cottage Cheese Biscuits are soft, fluffy, and packed with savoury flavour. Blended cottage cheese keeps them incredibly tender while sharp cheddar and fresh rosemary create the perfect bakery-style biscuit. They're easy to make in one bowl and are delicious served warm with butter, alongside soup, or as the base for a breakfast sandwich.
Ingredients
Biscuit Dough
- 1 cup 250 g 2% cottage cheese
- 1¼ cups 165 g all-purpose flour
- 1 tsp baking powder
- ¾ tsp salt
- 1 large egg
- 1 tbsp avocado oil
Mix-Ins
- 1 cup 120 g sharp cheddar cheese, shredded
- 1 tbsp fresh rosemary finely chopped
- ½ tsp garlic powder
- ¼ tsp freshly cracked black pepper
Optional Topping
- ½ tbsp melted butter
- Flaky salt
- Extra chopped fresh rosemary
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add the cottage cheese to a blender or food processor and blend until completely smooth.
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper.
- Add the blended cottage cheese, egg, and avocado oil. Mix with a spatula until a rough, sticky dough forms.
- Fold in the shredded cheddar and chopped rosemary until evenly combined.
- Let the dough rest for 10-15 minutes.
- Scoop the dough into 6 equal portions (about ⅓ cup each) onto the prepared baking sheet.
- Bake for 18-20 minutes, or until the biscuits are golden brown and cooked through.
- Brush the tops with melted butter and sprinkle with flaky salt and additional rosemary, if desired.
- Let cool for 5 minutes before serving.