Cottage Cheese Biscuits: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Cheddar + Zucchini Cottage Biscuits for Weeknights
Flaky, tangy biscuits studded with zucchini and sharp cheddar — quick to pull together and impossible to resist.
These biscuits solve a familiar kitchen problem: you want something cozy and handheld that doesn’t feel like takeout, but you also want to use up a little summer squash from the market. Cottage cheese keeps the crumb tender and a touch tangy, while shredded sharp cheddar gives each bite pop. The result is a golden, flaky biscuit with melty cheese pockets and a hint of green from zucchini and chives — small comforts with a serious flavor payoff.
A couple of technique notes make all the difference. Keep the butter cold and cut it into the flour until the mixture looks like coarse crumbs with pea-sized bits; those little pockets create lift and flakiness. Grate the zucchini and squeeze out as much moisture as you can in a clean towel so the dough doesn’t get soggy. Fold in cottage cheese, egg and milk gently — don’t overwork it — then tuck in the cheddar and chives and go straight into a hot 425°F oven for best rise.
These come together fast (about 15 minutes prep and under 20 to bake), so they’re perfect for a weeknight dinner side or a weekend bake that still leaves time for salad or soup. Brushing the warm tops with melted butter gives them a glossy, irresistible finish. Make them ahead by shaping the rounds and chilling briefly before baking, or rewarm leftovers in a hot oven to revive the crisp edges.
If you like, swap the chives for thinly sliced scallions or stir in a fistful of grated Parmesan for a nuttier note. Whatever you choose, expect flaky layers, cheesy bites, and a little zucchini that tastes like it belongs — unanimously popular at the table, and yes, worth a friendly scuffle over the last one.
Ingredients
How to Make Cottage Cheese Biscuits
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Grate the zucchini, then wrap it in a clean towel and squeeze to remove excess moisture; set aside.
- In a large bowl whisk the flour, baking powder, kosher salt and black pepper until evenly combined.
- Cut the cold unsalted butter into 1/2-inch pieces and use a pastry cutter or your fingertips to work it into the dry mix until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a separate bowl beat the egg with the cottage cheese and milk until mostly smooth, then fold in the grated zucchini, shredded cheddar and chopped chives.
- Pour the wet mixture into the dry ingredients and stir gently until a soft, slightly sticky dough forms; do not overmix.
- Turn the dough out onto a lightly floured surface, pat it into a 1-inch-thick round, then use a 2½-inch biscuit cutter (or a floured glass) to cut rounds; re-shape scraps as needed to make 8 biscuits and place them on the prepared sheet about 1 inch apart.
- Brush the tops with the tablespoon of melted butter and bake for 12–16 minutes, until the tops are golden and a skewer inserted into the center comes out clean; cool 5 minutes on the baking sheet before serving.
Recipe Card
Cottage Cheese Biscuits
Cottage Cheese Biscuits: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Grate the zucchini, then wrap it in a clean towel and squeeze to remove excess moisture; set aside.
- In a large bowl whisk the flour, baking powder, kosher salt and black pepper until evenly combined.
- Cut the cold unsalted butter into 1/2-inch pieces and use a pastry cutter or your fingertips to work it into the dry mix until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a separate bowl beat the egg with the cottage cheese and milk until mostly smooth, then fold in the grated zucchini, shredded cheddar and chopped chives.
- Pour the wet mixture into the dry ingredients and stir gently until a soft, slightly sticky dough forms; do not overmix.
- Turn the dough out onto a lightly floured surface, pat it into a 1-inch-thick round, then use a 2½-inch biscuit cutter (or a floured glass) to cut rounds; re-shape scraps as needed to make 8 biscuits and place them on the prepared sheet about 1 inch apart.
- Brush the tops with the tablespoon of melted butter and bake for 12–16 minutes, until the tops are golden and a skewer inserted into the center comes out clean; cool 5 minutes on the baking sheet before serving.
Nutrition
- Carbohydrates
- 49.6
- Saturated Fat
- 14.3
- Sodium
- 1308
- Fiber
- 1.9
- Unsaturated Fat
- 10.4
- Protein
- 20.5
- Fat
- 24.9
- Cholesterol
- 119
- Trans Fat
- 0.2
- Calories
- 512
- Sugar
- 2