Cottage Cheese Drop Biscuits: The easiest biscuits you’ll ever make
Drop biscuits have always been one of the easiest quick breads to make, and these Cottage Cheese Drop Biscuits are even easier. With only 2 ingredients at a 1:1 ratio, there’s really no failing. The self-rising flour is the only rising agent needed, doing all the work that baking powder or soda usually would. And then the cottage cheese acts as the flavor and liquid element for these biscuits. The cottage cheese also adds a nice dose of protein to each biscuit.
A healthier biscuit option with only two ingredients
The simplicity of my Cottage Cheese Drop Biscuits is why they’re so easy to make, but that same simplicity is what makes for a healthier biscuit option. With only 2 ingredients, the cottage cheese really shines in this recipe. Cottage cheese is rich in protein, Calcium, and vitamins A and B. Protein is great not only for building muscles, but it also keeps you satiated (aka fuller) for longer, which is really helpful when you’re trying not to snack. And on top of that, the natural tanginess and sweetness of the cottage cheese lend themselves to a very nice cheesy flavor in these biscuits.
Read more about the health benefits of cottage cheese here.
For years my go-to drop biscuit recipe was a version of Red Lobster’s Cheddar Bay Biscuits. They’re easy enough to make and very tasty, but they require a lot of ingredients. They incorporate spices that I may not have on hand and butter, which is a big source of calories and not much else. While not the most unhealthy biscuits, they definitely weren’t helping my calorie count. It is far easier to whip up a batch of these Cottage Cheese Drop Biscuits, and that way I get a delicious biscuit without all the extra calories.
Easily adjusted to make a small or large batch
In this recipe, I use 5 cups each of self-rising flour and cottage cheese to make 40 biscuits. I prefer to make big batches like this so that I can freeze the biscuits and use them whenever I need. They reheat perfectly in 10-15 minutes at just about any temperature. I particularly like to reheat them for 10 minutes 425F to get a little added browning on the biscuits.
But, what if I don’t want to make 40 biscuits? Luckily, this recipe is super easy to adjust. As long as you use a 1:1 ratio of self-rising flour and cottage cheese, you can make any quantity of biscuits that you want. I have made this recipe with 1 cup of each, 2 cups of each, and 5 cups of each ingredient, and the biscuits have come out perfectly each time. There is really nothing else that changes, just the quantity of ingredients that you add.
One consideration when choosing to make a small or large batch of these biscuits is your mixer situation. I am lucky to have a large stand mixer that can accommodate 5 cups of each ingredient, but that is the absolute capacity for my 6 quart stand mixer. While you certainly could, it would be difficult to hand mix this recipe. If you’re mixing by hand, I recommend not going over 3 cups of each ingredient.
How can I serve Cottage Cheese Drop Biscuits?
There are a million ways to serve drop biscuits, and Cottage Cheese Drop Biscuits have no exceptions. Serve them with stew, chili, or as a side to a roast. Or slice one open and spread with butter or jam for a light snack. If you’re still not sure, here are a few suggestions you can try.
How to make Cottage Cheese Drop Biscuits
Cottage Cheese Drop Biscuits
- 5 cups Cottage cheese I use low fat
- 5 cups Self-rising flour
- In the bowl of a stand mixer, combine 5 cups of cottage cheese with 4 cups of self-rising flour.
- Using your paddle attachment, set the mixer to low speed and mix until mostly combined.
- Once the dough is mostly combined, begin adding the fifth cup of self-rising flour bit by bit while the mixer is running. Once all of the flour is added, continue mixing until the dough is well combined. It will be sticky, but you should be able to manipulate the dough without only a little excess sticking to your hands.
- Spoon the dough onto a greased cutting board in 1-2 tbsp balls. If you have a cookie scoop, it would work well for this.
- Bake the biscuits for 20-25 minutes. If after 20 minutes you notice the biscuits are not evenly browning, turn the trays around in the oven and cook for another 5 minutes.
- The biscuits will be lightly browned on top. Test for doneness by inserting a toothpick into the thickest part of the biscuit. It should come out clean when biscuits are done.