Everyone is set with their turkey chili, turkey tetrazzini, turkey soup, and turkey so forth, so to go with all your recycled turkey goodies I have some herbed cottage cheese biscuits.
Are you like me? Do you buy a thing of cottage cheese with the full intent of eating it, and it’s still there, unopened, weeks later? I’m mortified to tell you exactly how long this container was in my fridge and I peeled back the seal expecting to find a science experiment. But it was fine. Now that the seal was broken I had to use it immediately, so to go with my turkey minestrone soup, I made these biscuits.
The first batch I baked at 450 for 12 minutes and they got burned on the bottom and were under-done on the inside. So the next batch I put into the oven at 450, but then immediately turned the heat down to 425 and baked about 21 minutes. Still slightly gooey in the middle. So this is one of those things you might have to fiddle around with. But they taste great.
By the way, what is it about putting hot biscuits into a towel-lined bowl that makes you feel so goofy?
Herbed Cottage Cheese Biscuits
- 2 cups all purpose flour
- 1/2 tsp coarse salt
- 1 tbsp baking powder
- 1 tbsp dried chives
- 1 tbsp dried dill weed
- 2 tsp dried parsley flakes
- 5 tbsp butter, cold, cut into pieces
- 1 16-oz container cottage cheese
Makes about 18 biscuits – some for now, some to freeze.
Preheat oven to 450. Line baking sheet with parchment or silpat mat, or spray with Pam
In large bowl, whisk together flour, salt, baking powder, and herbs
Add butter, and with pastry cutter or two knives, work through the flour until it is in small, pea-size clumps (a food processor also works but I didn’t feel like breaking it out)
Add cottage cheese and mix together until just combined (the dough is not going to make you feel good, it’s sort of a mess, just deal)
With a soupspoon, drop onto baking sheet
Put into oven, turn heat down to 425, bake 20-21 minutes until golden.
Keep warm in towel-lined bowl.