I stumbled across a recipe for cottage cheese biscuits on the Healthy Recipes Blog (I recently discovered this site and fell immediately in love). I thought the biscuits looked interesting, and I happened to have cottage cheese in the fridge, so I decided to give it a whirl. I modified the original recipe slightly, and you can see my full recipe below.
First, mix flour, baking powder, and sugar together in a large bowl:
Add cottage cheese and milk:
I started to mix everything together in the bowl, but that wasn’t working very well, so I poured the whole mix onto a lightly floured board and got to work with my hands:
My hands were just what the dough needed, and it got perfectly sticky without any additional liquid. Once the dough seemed shapeable, I divided it into 6 segments, formed them vaguely like biscuits, and arranged on a lightly greased baking tray:
Cook for 15 minutes at 450°.
Cottage Cheese Biscuits makes 6 biscuits Ingredients - 1 cup whole wheat flour - 1 cup all-purpose flour - 2 teaspoons sugar - 1 tablespoon baking powder - 1 cup cottage cheese - 1/2 cup coconut/almond milk Method Mix together flour, sugar, and baking powder and a large bowl. Once combined, add in cottage cheese and milk. Stir or knead with hands until a shapeable dough forms. Divide into 6 biscuits, arrange on a lightly greased baking tray, and bake at 450° for 15 minutes until the tops are golden.
I try to have three components to my meals: starch, vegetable, and protein. (Breakfast is exempt from this policy) With the biscuits as this week’s starch, I decided to roast up some brussel sprouts to go with.
I tossed the brussel sprouts with a little coconut oil, arranged on a baking tray, and sprinkled with salt, pepper, and thyme. I cooked for 30 minutes at 400°. I always struggle to determine how long and at what temperature to roast vegetables. This timing/temp combination worked very well and I will definitely be using again.