Cottage Cheese Biscuit Recipe

Pat to a 1 inch thickness.

Cottage cheese biscuit recipe. The addition of cottage cheese to this buttermilk biscuit recipe makes these rich crusty light biscuits. This family friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts rita vogel malcom iowa. A biscuit textured cinnamon bun with the ease of food processor preparation.

Roll out dough to 3 4 inch thickness and cut with a 2 inch floured round cutter. Line a baking sheet with parchment paper or a silicone liner. Center a rack in the oven and preheat the oven to 425 degrees.

Preheat oven to 450. 2 cups pastry flour 2 teaspoons baking powder 1 2 teaspoon baking soda 1 4 teaspoon salt 1 3 cup cold butter 3 4 cup cottage cheese. 1 cups nancy s cottage cheese or 1 cup nancy s plain yogurt.

Cut into biscuit shapes and place on a greased baking sheet or divide dough in half and pat each half into a greased 8 inch round cake pan. 1 tablespoon baking powder. Cut into biscuit shapes and place on a greased baking sheet or divide dough in half and pat each half into a greased 8 inch round cake pan.

Turn onto a floured surface and knead until smooth about 5 minutes. Brush the top with a bit of nutpods and bake at 450 for 10 minutes. Bake at 450 f for 12 to 16 minutes or until browned.

Container low fat cottage cheese. Work the whole together just enough to bind using more cottage cheese if necessary. In a separate bowl mix the cottage cheese nutpods and vinegar and add that to the flour and mix just until combined.