Ingredients
Scale
- 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