3 Ingredient Cottage Cheese Biscuits
These 3-ingredient biscuits are fluffy, buttery, and secretly packed with protein thanks to cottage cheese. No buttermilk, no heavy cream—just simple ingredients that bake up tender and golden every time. Perfect for breakfast sandwiches, spread with butter or jam, or alongside soups and stews.
Ingredients
- 2 cups (273g) self rising flour, see note before starting
- 1/4 cup (56g) unsalted cold butter, grated on large hole of box grater, plus additional 1 tbsp melted butter for brushing on biscuits
- 1 1/4 cups (289g) 4% high protein cottage cheese, blended until completely smooth
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, add the grated cold butter to the self-rising flour and gently toss until each strand of butter is coated in flour. Optional step: If your kitchen is warm, I recommend briefly freezing the grated butter for about 5-10 minutes before using. This will help keep it cold in a warm kitchen.
- Add the pureed/blended cottage cheese and mix gently with a spatula or your hands until there is no loose flour remaining. The dough should be soft, slightly tacky, and easy to press together—avoid overmixing.
- Transfer the dough to a lightly floured surface. Roll the dough into a rectangle about 1-inch thick (the rectangle should be about 5.5 inches x 6.5 inches).
- Use a sharp knife or bench scraper to cut the dough into 9 squares.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with melted butter and bake for 12–15 minutes, or until the tops are golden brown and the biscuits have puffed and are cooked through. Let biscuits cool slightly before serving. Uneaten biscuits should be stored in an airtight container in the fridge or freezer.
Notes
- You can cut the dough into 12 pieces for mini biscuits. You can also cut the dough into 6 pieces for extra large biscuits.
- If you want to make drop biscuits, use melted butter instead of grated cold butter. Please note that drop biscuits won't develop flaky layers.
- 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 I share at the end of the notes.
- I made these with Gold Medal self-rising flour*
- Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. You want to avoid using low fat cottage or low protein cottage cheese, which are too watery. I like Amazon Grocery brand* and Good Culture.* Avoid brands like Knudsen which doesn't contain enough protein.
- *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.
Serving: 1biscuit, Calories: 178kcal, Carbohydrates: 20g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Sodium: 411mg, Sugar: 1g, NET CARBS: 20
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.
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