Fluffy Cottage Cheese Biscuits
- 8 ounces (approximately 2 cups) self-rising flour, plus more for dusting
- 2 teaspoons sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup California cottage cheese, pureed until smooth
- 1/2 cup California heavy cream
- 1 tablespoon California unsalted butter, melted
- Heat oven to 400 degrees F.
- Put flour, sugar, baking soda and salt into a large bowl. Sift with a fork. Make a well in the center of the flour, set aside.
- In a separate bowl add cottage cheese and cream; whisk until combined.
- Pour the cream mixture into the flour well.
- Stir with a large rubber spatula just until the dough comes together (it should be a bit sticky).
- Turn dough out onto a floured surface. Top dough with a little flour.
- With floured hands, gently pat out dough to 1/2-inch thickness.
- Fold dough in half. Pat out again to 3/4-inch thickness. Do not overwork the dough.
- Using a 2 1/2-inch round floured cutter, cut out biscuits. Do not twist cutter.
- Transfer biscuits to an ungreased baking sheet.
- Bake the biscuits on the top rack of the oven until light golden brown, rotating the tray once half way through for a total of approximately 14 to 18 minutes.
- Remove from oven, brush tops with melted butter.
- Serve warm.
Yield: 12 biscuits
Recipe and photo used with permission from: California Milk Advisory Board