The addition of cottage cheese to this buttermilk biscuit recipe makes these rich, crusty, light biscuits. They are scrumptious with a tart jam. We recommend Loganberry Jam or Continental Cherry Jam.
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
1/2 to 2/3 cup buttermilk
Preheat the oven to 425 degrees. Grease a large baking sheet.
1. Mix the flour, baking powder, baking soda and salt together in a medium bowl. Cut the cold butter into chunks and then cut the butter into the flour mixture with a pastry blender.
2. Make a well in the middle of the flour mixture and add the cottage cheese and buttermilk. (Start with 1/2 cup buttermilk and add more if needed.) Stir with a fork until the mixture comes together into a mass.
3. Roll or pat the dough into a slab 1/2 to 3/4 inches thick on a lightly floured counter. With a floured biscuit cutter, cut the dough into shapes. Place the biscuits on the prepared baking sheet.
4. Bake for 15 to 18 minutes or until they have a golden crust. Remove from the baking sheet and serve hot.
Baker’s note: For softer biscuits, place the biscuits on the sheet so that the edges are touching. For crustier biscuits, leave room for the dough to expand during baking.