I want to share a little kitchen story that’s close to my heart — the moment I finally nailed my Cottage Cheese and Herb Biscuits. After a few tries, the breakthrough came when I balanced the wet ingredients just right, making those biscuits fluffy without being dense. It’s magic what the cottage cheese does here, kicking up the texture and adding a subtle tang that turns basic biscuits into something special. Since that day, these Cottage Cheese and Herb Biscuits have found a permanent spot in my rotation. They’re simple, comforting, and so satisfying — exactly what I want when I’m juggling a busy week.
What I love most is how approachable this recipe feels. It’s not fussy, and there’s a certain joy in the warm, herby smell filling the kitchen as they bake. These Cottage Cheese and Herb Biscuits make me feel right at home, and I’m pretty sure you’ll feel that too. If you’ve ever hesitated to try baking with cottage cheese or baking biscuits with herbs and cheese, this recipe is your friendly invitation to give it a go.
I’ve seen firsthand how these easy cottage cheese biscuit recipes encourage confidence and smiles around the table. So if you’re looking for a reliable, homemade herb-flavored biscuits recipe that’s genuinely satisfying with every bite, stick with me. I’m excited to walk you through my trusted tips and a recipe that always works. Let’s get cozy with these fluffy savory cottage cheese biscuits and make something good together.
What You’ll Need for This Cottage Cheese and Herb Biscuits:
Here’s the ingredient list for this Cottage Cheese and Herb Biscuits, and I keep it simple because good cooking should be accessible to everyone:
- 2 cups all-purpose flour (You can swap for whole wheat flour for a nuttier flavor; just note it may make biscuits a bit denser.)
- 1 tablespoon baking powder (This is key for fluffy savory cottage cheese biscuits.)
- ½ teaspoon baking soda
- ½ teaspoon salt (Adjust to taste.)
- 1 teaspoon garlic powder or onion powder (Optional for extra flavor.)
- 1 cup full-fat cottage cheese (Look for small curd cottage cheese at most grocery stores; it works best here.)
- 4 tablespoons cold unsalted butter, cut into small cubes (Butter gives biscuits that tender, flaky crumb.)
- 3 tablespoons chopped fresh herbs (I usually use a mix of parsley, chives, and thyme, but you can swap with dill, basil, or rosemary depending on what you have.)
- ½ cup buttermilk (If you don’t have buttermilk, just use milk with a teaspoon of lemon juice or vinegar added, and let it sit for 5 minutes.)
A quick prep tip: Measure your flour lightly and sift it with baking powder and baking soda, making sure to incorporate those baking leaveners well. It sometimes helps the biscuits rise evenly. Also, keep your butter very cold until mixing — this is my little secret that makes these Cottage Cheese and Herb Biscuits extra special because it creates those wonderful flaky layers.
This recipe is budget-friendly since it mainly calls for pantry staples and fresh herbs, which you can often grow yourself or buy in small bundles without splurging. The cottage cheese adds protein, too, so these biscuits feel like real food, not just an empty filler.
If you’re short on time, pre-chop your herbs and keep cottage cheese handy in the fridge, so when you’re ready, this homemade herb-flavored biscuits recipe comes together quickly. Leftover biscuits also freeze beautifully, so you can enjoy your fluffy savory cottage cheese biscuits anytime.
How to Make This Cottage Cheese and Herb Biscuits:
Let’s get cooking with this Cottage Cheese and Herb Biscuits. From start to finish, plan on about 30 to 35 minutes, and I’ll guide you through every step, so you feel right at home.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat to keep the Cottage Cheese and Herb Biscuits from sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder if you’re using it. This is your base for the biscuits.
- Cut in cold butter. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Don’t overwork it — you still want some pea-sized pieces of butter visible. This helps those biscuits stay fluffy and flaky.
- Add cottage cheese and herbs. Next, stir in the cottage cheese and fresh herbs gently. You want to distribute them evenly without breaking down the curds too much. This is what makes your biscuits fluffy savory cottage cheese biscuits rather than dense ones.
- Pour in buttermilk. Slowly add the buttermilk, stirring just until your dough comes together. It should be slightly sticky but manageable — if it’s dry, add a splash more milk; if too wet, sprinkle a bit more flour.
- Turn dough onto a floured surface. Lightly flour your workspace and turn the dough out. Knead very gently, just about 5-6 times — enough to bring it all together, but not so much that you lose the airiness.
- Shape the biscuits. Pat the dough into a slab about ¾-inch thick. Cut into rounds using a biscuit cutter or glass. Place them close together on your baking sheet for softer sides, or spaced apart for a crunchier crust.
- Bake. Pop your baking sheet into the oven and bake your Cottage Cheese and Herb Biscuits for 12 to 15 minutes until they’re golden brown on top. Your kitchen will smell amazing at this point.
- Cool slightly before serving. Let the biscuits rest on a wire rack for a few minutes. This prevents sogginess and keeps the bottoms crisp — a sweet spot for the perfect bite.
If your Cottage Cheese and Herb Biscuits look a little uneven after cutting, don’t fret. They’ll still taste wonderful and keep that homemade charm — a reminder that real cooking isn’t about perfect shapes but great flavor!
While your biscuits bake, you can clean up your prep area or set the table. This recipe works wonderfully for multitasking, making weeknights easier and more rewarding.
One thing I’ve learned from making this recipe many times: fresh herbs truly make these homemade herb-flavored biscuits sing. Don’t be shy to experiment — basil or rosemary add lovely twists. I love that I can tweak this recipe easily, depending on what herbs spark joy in my kitchen.
Serving Your Cottage Cheese and Herb Biscuits:
This Cottage Cheese and Herb Biscuits truly shine when paired with simple yet flavorful sides. I often serve them warm alongside scrambled eggs or a fresh roasted tomato salad for a cozy breakfast or light lunch.
If you’re planning a dinner, these herbed biscuits with cottage cheese complement hearty soups or stews beautifully — think creamy tomato soup or a bowl of your favorite chicken chili. The moisture and herby notes balance out richer dishes perfectly.
Presentation is easy here. Just stack a few biscuits on a plate, maybe brush with melted butter and sprinkle a bit more fresh herbs on top before serving. It’s simple but elegant enough to bring friends or family to the table.
Leftover biscuits? I’m a fan of slicing them open and toasting them with a little butter, then adding avocado or smoked salmon for a quick snack that feels special. You can even use them as a base for mini sandwiches with ham and cheese—fun and tasty!
Seasonally, I’ve tossed thyme or sage into the mix for fall-inspired flavors, and in summer, fresh chives or dill give a bright, fresh bite to these fluffy savory cottage cheese biscuits. Family and friends always ask for seconds — this recipe has become a favorite at my gatherings.
If you’re curious, this Cottage Cheese and Herb Biscuits reminds me of another favorite, my Cottage Cheese Egg Bites, which are a great protein-packed companion.
Common Questions About This Cottage Cheese and Herb Biscuits:
- Can I make parts of this Cottage Cheese and Herb Biscuits ahead of time?
Absolutely! You can prepare the dough up to the point of cutting the biscuits, then wrap and refrigerate it overnight. When you’re ready to bake, just bring the dough back to room temperature for 15 minutes before cutting and baking.
- What’s a good substitute for butter in this Cottage Cheese and Herb Biscuits?
If you don’t have butter, cold coconut oil or a high-quality vegetable shortening can work. Just remember these swaps may slightly affect the taste and texture, but your biscuits will still be tasty.
- Can I freeze baked Cottage Cheese and Herb Biscuits?
Yes, they freeze well. Cool completely, then store in a freezer-safe bag. To reheat, pop them in a warm oven for 10 minutes or toast slices for a quick treat.
- How can I adjust the recipe for more or fewer people?
The recipe scales nicely. Just multiply or divide the ingredients while keeping the ratio of cottage cheese and herbs steady to maintain that fluffy savory cottage cheese biscuits texture.
- Can I use dried herbs instead of fresh?
You can, but use about one-third the amount because dried herbs are more concentrated. The flavor won’t be as vibrant, but will still deliver that herby essence.
- What if my dough feels too sticky to handle?
Dust your hands and workspace lightly with flour, then knead gently. Avoid adding too much flour or your biscuits may turn out tough.
- Is there a vegan version of this Cottage Cheese and Herb Biscuits?
While cottage cheese is key for these biscuits, you can experiment with vegan ricotta-style cheeses and plant-based milk. I haven’t tried this version extensively, but it could be a fun project.
- Where can I find inspiration for other cooking ideas?
If you love this, you might enjoy the Street Style Peanut Cheese Chaat or a fresh Roasted Beet Goat Cheese Salad for light meals to pair with your biscuits.
- Other variations and recipes:
You can also check out social community flavors like the Garlic and Herb Cottage Cheese Biscuits recipe or Dorie Greenspan’s Herbed Cottage Cheese Biscuits for variations.
Final Thoughts on This Cottage Cheese and Herb Biscuits:
This Cottage Cheese and Herb Biscuits recipe has truly earned a special place in my recipe collection. It’s a reliable, satisfying go-to that brings flavor and warmth without fuss. I adore how approachable it is, especially for fellow home cooks who want to bake with confidence.
Here are my Top Tips for This Cottage Cheese and Herb Biscuits: Keep butter cold until the last moment for flaky layers. Use fresh herbs when possible to brighten the flavor. Don’t overmix or overknead — gentle handling makes tender biscuits.
I’ve played with variations over time—adding sharp cheddar, swapping thyme for rosemary, and even mixing in sun-dried tomatoes—for versions that add extra zest. The classic fresh herb mix, though, is the version everyone requests most often.
I really hope you make this recipe your own. Whether baking biscuits with herbs and cheese for a family brunch, or pulling a batch from the oven to enjoy quietly on a weekend morning, these homemade herb-flavored biscuits are a simple pleasure worth repeating.
If you haven’t tried these Cottage Cheese and Herb Biscuits yet, here’s a gentle nudge: give them a go. You’ll find a new favorite for the recipe box and a satisfying warmth for your kitchen.
For inspiration and community, you can always peek over at If you haven’t tried my cottage cheese biscuits you need to!
Cottage Cheese and Herb Biscuits
Fluffy and savory, these Cottage Cheese and Herb Biscuits offer a delightful blend of creamy cheese and fresh herbs, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup cottage cheese
- 1/4 cup milk
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, combine cottage cheese, milk, and chopped herbs.
- Pour the wet ingredients into the dry ingredients and gently mix until a soft dough forms.
- Turn the dough onto a floured surface and knead gently 3-4 times.
- Pat dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
- Place biscuits on prepared baking sheet and bake for 12-15 minutes, until golden brown.
- Remove from oven and let cool slightly before serving.
Notes
For extra flavor, brush the tops with melted butter and sprinkle a little sea salt just before baking.