baking interludes: whole-wheat cheese biscuits with rosemary and garlic

Earlier this spring, I found myself with 30 minutes to go until dinner, a desire to serve biscuits, and a lot of cottage cheese in the fridge. Enter google, which turned up this recipe for cottage cheese biscuits. Enter my inability to leave a recipe alone and I adapted to create a recipe for these:


If you are not a fan of cottage cheese by itself (I know I find it a little weird and slimy, apologies to those of you who are fans), you might be surprised at how excellent it can be in baked goods. In this instance, the switch to whole wheat flour and the addition of rosemary and garlic create a hearty biscuit that’s bursting with flavor. Perfect for breaking out on a leisurely weekend morning. To make 16 medium sized biscuits, you’ll need:

2 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt (I use coarse sea salt if I can)
5 tbsp. cold butter, cut into pea-sized pieces
1 tbsp dried rosemary
2 cloves minced garlic
16 oz. cottage cheese
1/4 c. milk
optional: 1/2 tsp crushed red pepper flakes, if you want some heat in your biscuits.

1. Preheat oven to 450F. Mix together flour, baking powder, and salt.

2. Work butter into the flour mixture, until the mix resembles breadcrumbs. If you have time, put the mixture into the fridge for 20 minutes to cool the butter back down for extra light biscuits (they’ll still be great without the extra fridge time, so don’t sweat it if you don’t have time).

3. Add rosemary, garlic, and pepper flakes to mixture (if you’re using them).

4. Quickly mix the milk and cottage cheese into the butter+dry ingredients mix. Place generous spoonfuls of the dough on a greased baking sheet. Bake at 450F for 12-18 minutes, until biscuits are golden brown.

5. Remove biscuits from oven and allow to cool. Transfer to a container for easy transport to brunch potlucks:


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