Oh my gosh, you have to try these Cottage Cheese Cheddar Biscuits! I’m telling you, they’re the secret love child of Red Lobster’s famous cheddar bay biscuits and my grandma’s old-fashioned baking tricks. After tweaking this recipe for years (and feeding way too many test batches to my very happy family), I finally nailed the perfect combo of fluffy, cheesy, and garlicky goodness. The cottage cheese makes them miraculously tender while giving a protein boost – though my kids just know them as “those biscuits we always fight over.” Trust me, once you smell that garlic butter melting into golden-brown tops fresh from the oven, you’ll understand why these disappeared faster than I could plate them at last Sunday’s dinner!
Table of Contents
Table of Contents
Why You’ll Love These Cottage Cheese Cheddar Biscuits
Listen, I don’t blame you if you start making these every single week—they’re that good. Here’s why:
- Quick & easy: No yeast, no waiting—just mix, scoop, bake, and devour. You’re 30 minutes away from warm, cheesy heaven.
- Red Lobster vibes at home: That garlic-butter drizzle? Oh yes. It’s like those famous cheddar bay biscuits, but better because… well, you made them.
- Secret weapon ingredient: Blended cottage cheese keeps them ultra-moist (no dry biscuits here!) and adds a sneaky protein boost.
- Crowd-pleaser magic: My picky eater? Gobbled two. My soup? Begging for these on the side. Even my mother-in-law asked for the recipe.
Seriously, these biscuits are little clouds of cheesy, garlicky joy. Consider yourself warned—they disappear fast!
Ingredients for Cottage Cheese Cheddar Biscuits
Gather these simple ingredients – I promise you probably have most in your kitchen already! The magic happens when they all come together:
- 1 cup full-fat cottage cheese (blended until completely smooth – trust me, no lumps!)
- 1 ½ cups self-rising flour (plus a little extra for dusting – but don’t go overboard)
- 1 cup shredded sharp cheddar cheese (the sharper, the better for flavor)
- 1/2 tsp garlic powder (for that perfect savory kick)
- 2 tbsp unsalted butter, melted (for the golden finish)
- 1/2 tsp garlic salt (because we love garlic here)
- 1 tbsp fresh parsley, finely chopped (for color and freshness)
Ingredient Notes & Substitutions
Okay, let’s talk ingredients – because choosing the right ones makes all the difference:
- Cottage cheese: Full-fat gives the best texture, but if you must use low-fat, drain any excess liquid first. Blend it until completely smooth – this prevents any weird lumps in your biscuits.
- Cheese choice: Sharp cheddar packs the most flavor punch. Mild cheddar works but won’t give you that same wow factor.
- Flour fix: No self-rising flour? No problem! For each cup of all-purpose flour, mix in 1½ tsp baking powder + ¼ tsp salt.
- Garlic lovers: Feel free to add a minced garlic clove to the butter topping for extra punch!
How to Make Cottage Cheese Cheddar Biscuits
Alright, let’s get baking! These biscuits come together so fast you’ll barely have time to preheat the oven. Just follow these simple steps – I promise it’s foolproof if you stick to the method.
Step 1: Prep & Blend the Cottage Cheese
First things first – grab your blender or food processor (I’ve even used an immersion blender in a pinch). Toss in that cottage cheese and blend until it’s completely smooth, like thick pancake batter. No lumps allowed here! This step makes all the difference for that perfect, even texture in your biscuits. Scrape down the sides once or twice to make sure you get every last bit blended up nice and creamy.
Step 2: Mix Dry Ingredients & Fold in Cheese
Now, in a big mixing bowl, whisk together your self-rising flour and garlic powder. Pour in that beautiful smooth cottage cheese and stir just until a shaggy dough forms. Here’s where you need to resist the urge to overmix – a few dry spots are okay! Gently fold in the shredded cheddar (I like to reserve a small handful to sprinkle on top before baking). The dough will be sticky, and that’s exactly what you want – it means tender biscuits ahead!
Step 3: Bake & Add Garlic Butter Topping
Use a 1/4 cup measure or ice cream scoop to drop mounds of dough onto your prepared baking sheet. Don’t fuss with shaping them – rustic is charming! Bake at 400°F for 15-18 minutes until they’re golden and gorgeous. While they bake, mix up that garlic butter topping (the smell alone will have everyone hovering in the kitchen). As soon as the biscuits come out of the oven, brush them generously with the garlic butter – it’ll soak right in while they’re hot for maximum flavor in every bite.
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25-Minute Cottage Cheese Cheddar Biscuits
Garlic Butter & Sharp Cheddar Cottage Cheese Biscuits, a ‘Red Lobster’ copycat recipe. These biscuits are soft, cheesy, and topped with garlic butter for extra flavor.
- Total Time: 28 minutes
- Yield: 8 biscuits 1x
Ingredients
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 ½ cups self-rising flour (plus extra for dusting)
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic salt
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Blend the cottage cheese until completely smooth and creamy.
- In a large bowl, combine the self-rising flour and garlic powder. Pour in the smooth cottage cheese. Stir until a shaggy dough begins to form.
- Add the shredded cheddar cheese and fold it in by hand just until incorporated. Do not overmix.
- Use a large ice cream scoop or 1/4 cup measure to drop 8 biscuits onto the baking sheet.
- Bake for 15–18 minutes until the tops are golden brown.
- Mix the melted butter, garlic salt, and parsley. Brush generously over the hot biscuits immediately after removing them from the oven.
Notes
- The dough will be sticky, but do not over-flour it, or they will be tough.
- Use a scoop to transfer them to the baking sheet rather than rolling them out.
- Blend the cottage cheese first for a consistent rise.
- If using all-purpose flour, add 2 tsp baking powder and 1/2 tsp salt.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
Tips for Perfect Cottage Cheese Cheddar Biscuits
After making these biscuits more times than I can count (and eating my fair share of “experiments”), here are my foolproof tips:
- Embrace the sticky dough! Resist adding extra flour – just use a scoop or wet hands. Too much flour makes them tough.
- Blend that cottage cheese smooth – I can’t stress this enough. Lumpy cottage cheese = uneven texture.
- Serve them warm – that’s when the garlic butter magic really shines. Though cold leftovers mysteriously disappear too…
- Don’t peek! Keep that oven door closed until the last few minutes for perfect rise.
Follow these, and you’ll get golden, fluffy biscuits every single time!
These biscuits also go great with hearty comfort food like Chicken Broccoli Rice Casserole.
Serving Suggestions for Cottage Cheese Cheddar Biscuits
Oh, the possibilities! These biscuits are superstars whether you serve them fresh from the oven or cleverly repurpose leftovers (if you have any!). My family goes wild when I pair them with creamy tomato soup – the ultimate cozy combo. They’re also amazing with:
- Hearty chili (the cheese pulls perfectly when dunked!)
- Fresh summer salads for a savory contrast
- Breakfast eggs – split and toast for an epic breakfast sandwich
To reheat, just pop them in a 350°F oven for 5 minutes to regain that irresistible crispy exterior. Trust me, day-old biscuits never stood a chance!
These warm, flaky biscuits pair perfectly with this cozy Creamy Garlic Chicken for a comforting family dinner.
Storage & Reheating
These biscuits are best fresh, but if you somehow have leftovers (miracles happen!), here’s how to keep them tasting amazing. Pop them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock – they’ll keep for a month! To reheat, skip the microwave (soggy biscuits = sad biscuits) and use a 350°F oven for 5 minutes instead. The quick bake brings back that magical crispy exterior and makes them taste fresh-baked all over again.
Nutritional Information
Here’s the scoop on what’s in these delicious biscuits (per serving): About 210 calories, 10g fat, and a happy 9g protein thanks to that cottage cheese! Just remember – these numbers are estimates and might wiggle a bit based on your exact ingredients. But let’s be real – when they’re this good, who’s counting?
FAQs About Cottage Cheese Cheddar Biscuits
Can I use low-fat cottage cheese?
Yes, but full-fat gives the best texture and moisture. If using low-fat, drain any excess liquid first and blend extra smooth – otherwise your biscuits might be drier.
Why blend the cottage cheese?
Oh honey, this is my secret weapon! Blending eliminates lumps for perfectly even, tender biscuits. Unblended cottage cheese creates weird pockets – not the fluffy texture we want.
Can I make these without self-rising flour?
Absolutely! For each cup of all-purpose flour, mix in 1½ tsp baking powder + ¼ tsp salt. Same great rise, just a tiny bit more measuring.
Help – my dough is super sticky!
Don’t panic! That’s exactly how it should be. Use an ice cream scoop or wet hands – adding too much flour makes them tough. Trust the process!
Can I freeze the dough?
You bet! Scoop unbaked biscuits onto a tray, freeze solid, then transfer to bags. Bake straight from frozen, adding 2-3 extra minutes. Fresh biscuits anytime!
Rate This Recipe
Did you make these Cottage Cheese Cheddar Biscuits? I’d love to hear how they turned out! Leave a quick rating below or snap a photo – nothing makes me happier than seeing your cheesy creations. Happy baking! Share your success!
