Want a perfectly crispy outer biscuit that has perfect pockets of flaky buttery goodness on the inside? These herb and bacon cottage cheese biscuits are a quick homemade recipe for an amazingly savory biscuit.
This post is sponsored by Muuna, and their rather delicious cottage cheese. The thoughts, recipe, and opinions expressed in this post are 100% my own. Seriously, I am shocked at how good this stuff is!
Can you believe in all my years cooking, I have never incorporated cottage cheese into a recipe? I recently discovered Muuna at my local market and was really excited to try it. The packaging was fun and leaned more towards trendy yogurt than what I had considered blasé cottage cheese. I thought of it as something my grandma would eat for breakfast, not a crazy healthy and delicious alternative to other dairy options.
I’ve been crushing is with cutting out the junk in the ingredient list of the items I am buying, and Muuna looked excellent with no artificial sugars or coloring. Bonus, the plain cottage cheese used for this recipe was loaded with 19g protein per 5.3oz. That’s before we even get to the fun flavors.
But how would it hold up as a biscuit?
Pretty darned well, actually.
I wanted to bump up the flavor, change things up and still create a desirable biscuit (cuz let’s face it, I am a biscuit snob). I tested this recipe three times, improving upon the concept each time before coming to this final version. Bonus for me, they were all pretty darned good.
By adding chopped bacon and fresh herbs from my garden I was able to make these biscuits tasty. You can change the herbs up with whatever you have fresh on hand. I love thyme, rosemary, or chives as a great starting base. Mix and match with whatever you have in your garden. Consider omitting the bacon altogether and using one of the fruit flavors, like peach or strawberry to create sweet biscuits perfect for breakfast with fresh jam. This recipe is a classic biscuit that can act as the starting point for so many variations! Thyme blueberry cottage cheese biscuits with lemon curd may just have to happen.
Fun facts about Muuna Cottage Cheese (because the more your know)
- Muuna’s premium fruit-on-the-bottom flavors each have 130 calories, 9-11g sugar, and 15g protein per 5.3oz container. Muuna’s Lowfat Plain has 120 calories, 4g sugar, and 19g protein per 5.3oz container. Visit muuna.com for specific nutrition and ingredient information.
- All Muuna products contain no high fructose corn syrup or stevia and are free of artificial flavors, colors and sweeteners. Muuna is also gluten-free and certified Kosher.
- Muuna low-fat plain single-serve cups have 19g protein and 4g sugar.
- Muuna cottage cheese is currently available on the shelves of select Northeast regional retailers, including ShopRite and Shaw’s.
Have you worked with cottage cheese before or do you eat it right out of the package? I have some fun ideas for combining a few of the other flavors into savory recipes as well. I’d love to hear how you use it in the comments below.
Allowing the biscuit batter to cool in the fridge before cooking is a very important tip I picked up from fellow girl grill master Christie, of GirlsCanGrill.com
- 2 cups flour
- 1/4 teas baking soda
- 1 tbs baking powder
- 1 teas salt
- 2 - 3 strips of bacon, cooked and crumbled
- 2 teas fresh thyme, removed from the stems
- 1 teas freshly crushed black pepper, large grind (or 1/2 teas regular black pepper)
- 6 tbs cold butter
- 1/4 cup buttermilk
- 1 - 1 1/4 cup Muuna Plain Cottage Cheese
- 1 teas milk
- Preheat the oven to 425
- Toss the flour, baking soda baking powder, salt, bacon, black pepper, and thyme together in a large bowl.
- Dice the cold butter into small cubes, and with your fingers rub into the flour mixture, creating pea sized portions of butter.
- Add the cold buttermilk and cottage cheese and with a wooden spoon, mix until just combined.
- Cover the bowl and place in the fridge for 20 to 30 minutes to allow everything to cool and come together.
- Dust a work surface with a little flour and line a baking sheet with parchment paper.
- Fold the dough out and work into a 1 1/2 thick disc. Cut out six 2 1/2 - 3 1/2" biscuits and arrange on the baking sheet. Brush the tops with milk.
- Bake for 15 to 20 minutes, until golden brown and cooked through.
- Allow to cool for a few minutes before serving warm.