Cottage Cheese Biscuits Recipes

COTTAGE CHEESE COOKIES RECIPE

Steps:

• Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
• In the bowl of your mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.
• Sift in the flour and baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.
• Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4" thick. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.
• Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside. If you accidentally dip both sides of your cookie in sugar (I did a couple times) don't panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don't expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you've used up all of your dough.
• Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.

HERBED COTTAGE CHEESE BISCUITS

Steps:

• Preheat oven to 400ºF.
• Combine flour, baking powder, sugar and seasoning.
• Cut in butter until mixture is crumbly.
• Add cottage cheese and eggs, stir until moistened.
• Turn onto a floured surface and knead until smooth, about 5 minutes.
• Roll out dough to 3/4-inch thickness and cut with a 2-inch floured round cutter.
• Place on ungreased baking sheet and bake for 15-20 minutes or until golden brown.

COTTAGE CHEESE BISCUITS

Steps:

• Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
• Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

CHEESE BISCUITS

Steps:

• Preheat oven to 190C/375°F.
• Whisk together the flour, salt, baking soda, garlic powder, parsley and thyme and set aside.
• In a large bowl, stir together the cheese, egg, olive oil and Parmesan cheese.
• Add the dry ingredients to the wet ingredients and mix to form a dough.
• Roll out on a lightly floured surface about 1/2 inch thick.
• Cut out circles with a 2 1/2 inch biscuit cutter.
• Place biscuits on a greased baking sheet.
• Bake for 10-12 minutes until risen and lightly golden.
• Allow to cool on a rack.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.