I tried a biscuit experiment today using cottage cheese. I have a favorite brand, and my store was out of it, so I bought the only carton left in the bin. It was salt & pepper flavored, which was difficult to get used to, but I didn’t want to waste a whole carton in these times. So, biscuits came to mind. I also try to use alternate flour where possible, since white flour isn’t as good for me, but I did have oat flour and ended up using half oat flour and half all-purpose flour. Lots of experimenting going on here for a Friday morning. The biscuits turned out nice and crispy on the outside, fluffy on the inside. Next time, I’ll try adding some herbs to the mix, some dill would taste great for a ham sandwich, or with eggs. But the possibilities are endless when it comes to adding herbs. I’ll make these again as a biscuit alternative when I get the hankerin’. Who can resist a biscuit?
Cottage Cheese Biscuits
COTTAGE CHEESE BISCUITS
Makes about 18 biscuits
1 cup oat flour
1 cup all-purpose flour
1/2 tsp coarse salt
1/4 tsp fresh ground pepper
1 T baking powder
1 T unsalted butter, broken into 1/4-inch pieces
2 cups small-curd low fat cottage cheese
approx. 2 T milk, if needed
Preheat oven to 425 degrees. In a large bowl, combine flours, salt, pepper and baking powder. Stir with a whisk until incorporated. Add butter pieces and combine with a pastry cutter to the size of peas. Add cottage cheese and stir until just combined. Add milk, if needed, for desired consistency.
Use a 1/4 cup scoop to drop dough onto a baking sheet lined with parchment paper. Bake until golden, about 15-20 minutes. Let cool a little before serving.