Description
These cheddar jalapeño cottage cheese biscuits are tender, cheesy, and have just the right amount of heat. They make a perfect savory snack or side dish.
Ingredients
Scale
- 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 (small curd)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped pickled jalapeños (or fresh, seeded)
- 1/4 cup chopped fresh chives (optional)
- 1/4 cup buttermilk (or milk)
- 1 large egg (for wash, optional)
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 pepper.
- Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Gently fold in cottage cheese, cheddar cheese, jalapeños, and chives (if using).
- Add buttermilk and stir just until dough comes together. Do not overmix.
- Turn dough onto a lightly floured surface and pat to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter (or drop by spoonfuls).
- Place biscuits on prepared baking sheet about 1 inch apart. If desired, brush tops with beaten egg.
- Bake for 15-18 minutes until golden brown and firm. Cool on a wire rack for 5 minutes. Serve warm.
Notes
For extra heat, add 1/4 teaspoon cayenne pepper to the flour mixture. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.
Nutrition
- Calories: 290 kcal
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 28 g
- Protein: 10 g