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I’ll Make Cottage Cheese Biscuits with a Recipe from 1958 (and I’ll Make Them Again With One Change)

If you love cottage cheese biscuits and have had problems with certain recipes in the past, this could be something worth trying out.

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I’ve never encountered a biscuit that I disliked. If it’s buttery and flaky, I want to eat it. I adore mile-high buttermilk biscuits with melt-in-your-mouth layers, fluffy cinnamon-dusted biscuits with dollops of blueberry preserves, and cheesy garlic biscuits with specks of caramelized cheese.

I found this recipe for cottage cheese biscuits in Carnation’s Easy-Does-It Cookbook from 1958 since I enjoy retro recipes and old cookbooks. I had to test this recipe because I truly think that one can never have too many biscuit recipes on hand.

Cottage Cheese Biscuits Recipe

Similar to most biscuit recipes, these have straightforward steps: Mix the dry ingredients, cut in the butter, add the liquid, shape the mixture into rounds, and bake. If you don’t want to make these cottage cheese biscuits the traditional manner, you may create them in the food processor instead of using a handheld pastry cutter as directed in the original 1958 recipe.

Ingredients

Sifted flour in two cups

1 teaspoon of baking soda

1 salt shakerful

1/four teaspoon cayenne

a half-teaspoon of celery seeds

quarter cup soft butter

a half-cup of cottage cheese

milk evaporated in 3/4 cup

Directions

First, preheat the oven.

Set the oven to 425 °F.

2. Combine the dry ingredients.

Mix the flour, baking powder, salt, cayenne pepper, and celery seeds in a bowl.

Step 3: Slice some butter.

Using a pastry blender, incorporate butter into dry ingredients until the mixture resembles cornmeal.

Step 4: Combine the moist ingredients.

Add the milk and cottage cheese. Use a fork or wooden spoon to combine.

Step 5: Cut biscuits from rolled dough.

On a board that has been lightly dusted with flour, place the dough and gently knead it.

I advise you to have a little amount of flour, no larger than 1/4 cup, on the side of the board. After mixing, the dough is fairly sticky, so you’ll need to add extra flour as you knead and fold the dough. If more flour is required, add it gradually until the dough just ceases to be sticky.

Cut biscuits from rolled dough that is about 1/2 inch thick.

6th step: bake

Browning takes 12 to 15 minutes of baking. Serve hot, warm, or at room temperature after cooling for at least five minutes.

For a little extra richness, you can immediately coat them with melted butter once they are taken out of the oven!

Here Are My Thoughts

The recipe for these cottage cheese biscuits couldn’t be easier or more delectable. They have a crispy outside and an interior that is soft, pillowy, and just the right amount of moist. The cottage cheese doesn’t have a very distinct flavor, but it makes the biscuits richer by giving them a more buttery flavor without using more butter.

Although the biscuits taste best the day they are made, leftovers will stay moist and tender for at least a day. (For long-term storage, package each item separately and keep it in the freezer.)

The cayenne pepper can be tasted at the end of each bite, and the celery seed gives the cottage cheese biscuit a slightly sweet flavor. The amount of spice is up to you, but personally, I would add a little more cayenne the next time I cooked these. Since the texture of these biscuits is so fantastic, I’d suggest experimenting with a variety of various flavors, like as ranch powder or Old Bay, to create your own unique “secret” recipe.

I made cottage cheese biscuits using a 1958 recipe, and I’ll do it again with one modification, initially posted on Taste of Home.