Herb and Bacon Cottage Cheese Biscuits | Kita Roberts GirlCarnivore.com

Herb and Bacon Cottage Cheese Biscuits

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
Author Kita Roberts


  • 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.