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
teas baking soda
2 - 3
strips of bacon
cooked and crumbled
teas fresh thyme
removed from the stems
teas freshly crushed black pepper
large grind (or 1/2 teas regular black pepper)
1 - 1 1/4
Muuna Plain Cottage Cheese
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.