These garlic cottage cheese biscuits are soft and fluffy. They only need 4 ingredients and are high protein. The biscuits are easy to make and are ready in less than 30 minutes. They are cheesy and full of garlic flavor.
Cottage Cheese Biscuits in a bowl

These biscuits taste like cheesy garlic biscuits served at a restaurant, but they use cottage cheese instead of buttermilk to give them a protein boost and make them a little lighter.

Ingredients

  • Cottage cheese
  • Cheddar cheese
  • Self-rising flour
  • Garlic herb butter

Cottage cheese: This recipe works best with high protein 4% cottage cheese. You want to use cottage cheese with around 13 grams of protein per 1/2 cup serving.

Cheddar cheese: Shredded cheddar cheese adds flavor and makes the biscuits very cheesy.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and sodium. I like using self-rising flour because it saves a few extra preparation steps. You can also make a homemade self-rising flour blend if you don’t have self-rising flour on hand.

Garlic herb butter: Garlic herb butter adds garlic flavor to the biscuits and keeps the biscuits fluffy and tender.

How to Make Cheesy Garlic Cottage Cheese Biscuits

  • Whisk together the cheddar cheese and flour.
  • Blend the cottage cheese until smooth and stir in the melted butter.
  • Add the cottage cheese mixture to the flour mixture and stir until all of the flour is incorporated.Steps to make the dough for biscuits
  • Use a 1/4 cup measuring cup to scoop the dough and release onto your prepared baking sheet.
  • Bake the biscuits for about 15 minutes or until golden brown and cooked through.
  • Brush the hot biscuits with the remaining melted butter. You can also garnish with finely chopped parsley.

Cottage Cheese Biscuits with finely chopped parsley on top

Texture

These are drop biscuits so they won’t have flaky layers but they are very soft, tender and fluffy. They taste just like regular restaurant style cheesy garlic biscuits.
A biscuit cut in half with herbed butter spread on one half

Expert Tips

  • This recipe works best with 4% cottage cheese. Low fat cottage cheese isn’t as rich and is more watery.
  • You can make a homemade garlic butter if you can’t find any at the grocery store, but it is commonly found at the store.

A stack of golden brown Cottage Cheese Biscuits

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4.80 from 5 votes

4 Ingredient Garlic Cottage Cheese Biscuits

These cheesy garlic biscuits are just 4 ingredients and made with cottage cheese for a protein boost and to make them a little lighter than traditional drop biscuits. They are soft, fluffy and so easy to make.
Servings: 12 biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 2 cups (255g) self rising flour, see note before starting
  • 1 1/2 cups (125g) shredded cheddar cheese
  • 1 1/2 cups (339g) 4% small curds cottage cheese (with 13 grams of protein per ½ cup), brought to room temperature
  • 8 tbsp (113g) melted garlic butter, plus 2 tbsp additional for brushing

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour and shredded cheese to a large mixing bowl. Stir until cheese is evenly incorporated into the flour.
  • Add cottage cheese to a blender and blend until completely smooth.
  • In a separate bowl, mix together 1 cup of blended cottage cheese (reserve the remaining to use if needed) and 8 tablespoons of melted garlic butter. Pour the wet ingredients into the dry ingredients and stir until all of the flour is incorporated. Your batter should be like a soft dough. If your dough is too dry or crumbly, add the remaining reserved cottage cheese until all of the flour is incorporated.
  • Use a ¼ cup measuring cup to scoop the dough and release onto the prepared baking sheet, spacing them about 2 inches apart. Reshape/smooth the dough as needed so they are shaped like a round hockey puck, about 1 inch thick and 2 inches wide.
  • Bake in the preheated oven for 15 minutes, or until the biscuits are golden brown and cooked through.
  • Brush biscuits with additional melted garlic butter before serving. You can also garnish with finely chopped parsley. Biscuits are best eaten warm. Store any leftover biscuits in an airtight container in the fridge or freezer.

Notes

  • I used Kerrygold garlic & herb butter.*
  • The amount of cottage cheese needed will vary a little depending on the brand you use since some brands contain more liquid than others. I used Daisy cottage cheese.*
  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these biscuits.
Serving: 1biscuit, Calories: 202kcal, Carbohydrates: 16g, Protein: 8g, Fat: 11g, Saturated Fat: 8g, Sodium: 465mg, Sugar: 1g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!