Light, flaky, and full of flavor, these Herbed Cottage Cheese Biscuits are a delightful twist on the traditional biscuit. The cottage cheese keeps them incredibly moist and tender, while a blend of fresh herbs adds a fragrant, savory touch. These biscuits are perfect for breakfast, brunch, or as a side to soups and stews. I tried making these once with chives and a bit of parmesan mixed in — and they turned out wonderfully buttery and aromatic. Whether you enjoy them warm with butter or use them to accompany a hearty meal, these biscuits are a simple yet elegant treat that feel both rustic and refined.
Why You’ll Love This Recipe
These biscuits combine the lightness of traditional buttermilk biscuits with the rich, creamy texture of cottage cheese. The herbs give them a garden-fresh flavor that pairs beautifully with both sweet and savory dishes. They’re quick to make, require no yeast, and bake up golden on the outside and soft inside. Perfect for breakfast sandwiches, holiday spreads, or a cozy weekend brunch, these biscuits taste homemade in the best possible way.
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Herbed Cottage Cheese Biscuits
- Total Time: 25 mins
- Yield: 10 biscuits
- Diet: Vegetarian
Description
These Herbed Cottage Cheese Biscuits are tender, flaky, and packed with flavor from fresh herbs and creamy cottage cheese. They’re a lighter twist on classic biscuits — perfect for breakfast, brunch, or as a side to soups and stews.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup small-curd cottage cheese
- 1/4 cup milk (plus more if needed)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)
- 1 tbsp melted butter (for brushing tops)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in cottage cheese, milk, parsley, chives, and thyme until a soft dough forms. If the dough feels too dry, add 1–2 tablespoons more milk.
- Turn dough out onto a floured surface and gently knead a few times to bring it together. Pat or roll to about 1-inch thickness.
- Cut biscuits using a 2-inch cutter and place them on the prepared baking sheet about 1 inch apart.
- Brush tops lightly with melted butter.
- Bake for 12–15 minutes, or until golden brown on top.
- Cool slightly before serving. Serve warm with butter or a drizzle of honey.
Notes
- Use dried herbs if fresh ones aren’t available — reduce the amount by half.
- For extra flavor, add 1/4 cup shredded cheddar cheese to the dough.
- These biscuits freeze well — just reheat in the oven before serving.
- Use whole milk cottage cheese for richer texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Bread / Side Dish
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – The base of the biscuit dough, providing structure and flakiness.
Baking Powder – Helps the biscuits rise beautifully and achieve that soft, airy texture.
Baking Soda – Works with the cottage cheese’s acidity to add lift and tenderness.
Salt – Enhances all the other flavors in the dough.
Cold Butter – The secret to flaky biscuits. Cut it into small cubes and keep it cold until mixed in.
Cottage Cheese – Adds moisture and a subtle tang, keeping the biscuits soft on the inside.
Milk or Buttermilk – Helps bring the dough together and keeps it light. Buttermilk adds an extra tangy flavor.
Fresh Herbs – Use a mix such as parsley, chives, thyme, or dill for aromatic flavor throughout the biscuits.
Garlic Powder (optional) – Adds a subtle depth of flavor that complements the herbs.
Parmesan Cheese (optional) – Gives a savory, slightly nutty richness if you prefer a more robust biscuit.
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder (if using).
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Small pea-sized bits of butter should remain.
Stir in the cottage cheese and chopped herbs until just combined. Add the milk or buttermilk gradually, stirring until a soft dough forms. Avoid overmixing — this keeps the biscuits tender.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over itself a few times to create flaky layers, then pat it down again.
Use a round biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.
Brush the tops lightly with melted butter or milk for a golden finish.
Bake for 12–15 minutes, or until golden brown and puffed.
Cool slightly before serving warm with butter, honey, or a drizzle of herb-infused olive oil.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 8–10 biscuits.
Preparation time: 10 minutes
Baking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for about 5 minutes or microwave for 10–15 seconds. For longer storage, freeze the baked biscuits for up to 2 months and reheat before serving.
Variations and Customizations
Cheddar Herb Biscuits
Add shredded cheddar cheese along with the herbs for a richer, cheesy version.
Garlic Butter Topping
Brush the baked biscuits with melted garlic butter and sprinkle with extra herbs.
Dill and Chive Flavor
Use a combination of dill and chives for a fresh, spring-inspired taste.
Whole Wheat Version
Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
Spicy Twist
Add a pinch of cayenne pepper or red pepper flakes for subtle heat.
Mediterranean Style
Mix in chopped sun-dried tomatoes and crumbled feta cheese for a savory upgrade.
Vegan Adaptation
Use vegan butter and dairy-free cottage cheese for a plant-based alternative.
Lemon-Herb Variation
Add a teaspoon of lemon zest to the dough for a bright, citrusy note.
Sweet Herb Biscuits
Stir in a tablespoon of honey or maple syrup for a subtly sweet contrast to the herbs.
Mini Biscuit Bites
Cut into small rounds for bite-sized versions perfect for parties or snacks.
FAQs
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese gives a richer flavor and softer texture.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs since they’re more concentrated.
Do I need to chill the dough before baking?
Not necessarily, but chilling for 10 minutes can help the biscuits hold their shape.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.
How do I make the biscuits flakier?
Keep all ingredients cold and avoid overworking the dough.
Can I make the dough ahead of time?
Yes, cover tightly and refrigerate for up to 24 hours before baking.
What herbs pair best?
Parsley, thyme, chives, and dill are all excellent options.
Can I use ricotta instead of cottage cheese?
Yes, ricotta will work, but the texture will be slightly smoother.
How can I prevent dense biscuits?
Use fresh leavening agents and handle the dough gently.
What can I serve these with?
They pair beautifully with soups, stews, or scrambled eggs.
Conclusion
Herbed Cottage Cheese Biscuits are a fresh, flavorful twist on a classic comfort food. The combination of tender crumb, fragrant herbs, and creamy cottage cheese makes these biscuits irresistible straight from the oven. Perfect for any occasion — from breakfast to dinner — they’re easy to make, beautifully aromatic, and endlessly customizable. Once you’ve tried them, they’ll quickly become a staple in your baking rotation.
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