Herbed Cottage Cheese Biscuits

Herbed cottage cheese biscuits are buttery, tender, and packed with flavor from aromatic herbs and creamy cottage cheese. I love how these biscuits bake up golden and fluffy, with just the right balance of richness and lightness. They’re perfect served warm as a side with soups, stews, or even just with a pat of butter.

Why You’ll Love This Recipe

I love this recipe because the cottage cheese keeps the biscuits incredibly moist and tender, while the blend of herbs gives them a savory depth that makes them feel extra special. These biscuits come together in just 30 minutes with no fancy equipment, and they always come out of the oven smelling amazing. Whether I serve them for breakfast, brunch, or dinner, they disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 cup cold unsalted butter, cubed
1 cup cottage cheese
1/3 cup whole milk
1 tablespoon fresh parsley, chopped (optional)

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, thyme, basil, and garlic powder.

3. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

4. I stir in the cottage cheese and milk just until a soft dough forms, being careful not to overmix.

5. I gently fold in the chopped parsley if I’m using it.

6. I turn the dough out onto a floured surface and pat it out to about 1-inch thickness.

7. Using a biscuit cutter or a knife, I cut the dough into rounds or squares.

8. I place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes, or until they’re golden brown on top.

9. Right after baking, I sometimes brush the tops with melted butter for extra flavor and a glossy finish.

10. I serve them warm for the best texture and taste.

Servings and timing

This recipe makes 10 biscuits. It takes about 30 minutes total—15 minutes of prep time and 15 minutes of baking.

Variations

Sometimes I swap the thyme and basil for rosemary or dill for a different herbal profile. For a cheesy twist, I stir in some grated Parmesan or cheddar. If I want a lighter version, I use low-fat cottage cheese and reduce the butter slightly, though the texture changes a bit.

storage/reheating

I store the biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 5–7 minutes or microwave them briefly for convenience. They also freeze well—I wrap them individually and reheat straight from frozen.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve used low-fat cottage cheese with good results. The biscuits are still tender, though slightly less rich than when using full-fat.

Do I need a pastry cutter?

No, I often use my fingers or even two forks to cut the butter into the flour. The key is to work quickly so the butter stays cold.

Can I make the dough ahead of time?

I prefer baking them right after making the dough, but I’ve refrigerated the shaped biscuits for up to 12 hours and baked them fresh with great results.

What can I serve these with?

I like serving them alongside soups, stews, or scrambled eggs. They’re also great on their own with a bit of honey or herb butter.

Why didn’t my biscuits rise?

I make sure my baking powder is fresh and that I don’t overwork the dough. Also, cutting the butter in properly helps with rise and flakiness.

Conclusion

Herbed cottage cheese biscuits are a savory, satisfying addition to any meal. With just a few pantry staples and some fresh herbs, I get warm, tender biscuits that feel rustic and homemade. Whether I serve them fresh out of the oven or save them for later, they’re always a comforting favorite in my kitchen.