Herbed Cottage Cheese Biscuits (High Protein Recipe)
This recipe couldn’t be easier. Everything comes together in just one bowl, which means minimal mess and almost no cleanup (my favorite kind of baking). You simply mix the dry ingredients, rub in the butter, add the cottage cheese and herbs, and finish with buttermilk – no fancy equipment, no complicated steps. From start to finish, it takes about 30 minutes, making it perfect for busy mornings, last-minute guests, or when you just want something homemade without the effort. Simple, comforting, and completely foolproof.
Ingredients
Dry Ingredients
- 240 g /2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 1 tbsp sugar
Fats & Dairy
- 225 g /1 cup cottage cheese
- 75 g /⅓ cup cold butter, cubed
- 120 g /½ cup buttermilk
- 1 tbsp extra buttermilk for brushing
Flavor
- 1 tbsp mixed dried herbs I used a blend of thyme, marjoram, basil, oregano & sage
Instructions
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture looks crumbly.
- Stir in the cottage cheese and dried herb mix until evenly distributed.
- Gradually pour in the buttermilk and gently mix just until a soft dough forms.Tip: Stop mixing as soon as it comes together – overmixing makes tough biscuits.
- Turn dough onto a lightly floured surface. Gently pat to about 2.5 cm (1-inch) thickness.
- Use a round cutter or glass to cut out biscuits. Place them on the baking tray, slightly spaced apart.
- Lightly brush each biscuit with a little buttermilk for a soft golden finish.Add some more mixed herbs on top if you wish.
- Bake for 15–18 minutes until lightly golden on top.
- Enjoy warm – ideally with butter melting into every crevice.
Notes
Notes:
You can easily adapt the herbs to whatever you have on hand, or even skip them altogether. The biscuits are just as delicious on their own, making this a wonderfully flexible recipe that works every time.