If you’re looking for a soft, fluffy biscuit with a little something extra, these Herbed Cottage Cheese Biscuits are for you!

The cottage cheese keeps them super moist, and the fresh herbs add a burst of flavor.

They’re perfect for breakfast, alongside soup, or as a snack straight from the pan (because let’s be real—you won’t be able to wait!).

No yeast, no waiting, just mix, bake, and enjoy. Let’s do this!

What You’ll Need

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ cup unsalted butter, cold and cubed
1 cup cottage cheese
½ cup milk
1 tablespoon honey
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme, chopped

Tools:

Mixing bowls (one large, one medium)
Pastry cutter or fork
Measuring cups and spoons
Baking sheet
Parchment paper
Rolling pin
Biscuit cutter or a glass
Pastry brush

Pro Tips

✔ Keep the butter cold – Cold butter = flaky biscuits. If it starts to soften, pop it in the fridge for a few minutes.
✔ Don’t overmix – Stir just until the dough comes together. Overmixing = tough biscuits.
✔ Use fresh herbs – They give the best flavor, but dried can work in a pinch! (Use 1/3 the amount.)
✔ No biscuit cutter? No problem! Just use a glass or cut the dough into squares with a knife.
✔ Brushing with butter – A little melted butter on top before baking makes them extra golden.

Substitutions & Variations

No cottage cheese? Try ricotta or Greek yogurt.
Want a little extra kick? Add shredded cheddar or a pinch of red pepper flakes.
Gluten-free? Use a 1:1 gluten-free flour blend.
No fresh herbs? Dried work too—just use less.

Make-Ahead Tips

Freeze before baking: Cut out biscuits, place on a tray, freeze, then store in a bag. Bake straight from frozen, adding a couple of minutes to the time.
Freeze after baking: Cool completely, then freeze. Reheat in the oven at 350°F for 5-7 minutes.

How to Make Herbed Cottage Cheese Biscuits

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.

2. Cut in the Butter

Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut it in until the mixture looks like coarse crumbs.

3. Mix Wet Ingredients

In a separate bowl, stir together the cottage cheese, milk, and honey until smooth.

4. Combine Everything

Pour the wet ingredients into the dry mixture. Add the chopped parsley, chives, and thyme. Stir until just combined.

5. Roll & Cut

Turn the dough onto a floured surface and gently pat or roll it to about ¾-inch thick. Use a biscuit cutter or glass to cut out rounds.

6. Bake

Place biscuits on a parchment-lined baking sheet. Bake at 425°F for 12-15 minutes, until golden brown.

Leftovers & Storage

Store in an airtight container at room temp for 2 days or in the fridge for 5 days.
Reheat in the oven at 350°F for 5 minutes or microwave for 10-15 seconds.
Freeze for up to 3 months—just thaw and reheat!

Time to Bake!

I promise, once you make these, they’ll become a go-to recipe. Try them out, let me know how they turn out, and drop a comment with any questions! Happy baking! 😊