Blueberry Cottage Cheese Biscuits

blueberry cottage cheese biscuits

I have been called "The Biscuit Queen" because I often make biscuits and though I am a modest gal, my biscuits and scones usually turn out perfectly. Easy to make, if you follow a few basic principles. When it comes to making biscuits, such sweet and savory pleasers are a good choice for those just learning how to bake. As a rule, always use cold ingredients and take care not to overwork the dough. Depending on the type of biscuit or scone that you are making, the dough is sometimes rolled out, shaped or dropped onto the sheet with a spoon or small scoop. Another tip is to line your baking sheet with parchment paper so that the bottoms of your biscuits don't get too brown.

My latest favorite biscuit is really a cross between a biscuit and a scone. Biscuits and rolls and muffins tend to rise more than scones. The texture of these cheese scones (or biscuits if you prefer) were perfect; not too dry, not overly moist with a slight crunch from the outside of the scone. I will certainly be making these again soon. Probably I could eat the whole batch during the course of the day if I didn't care about my waistline.

Blueberry Cottage Cheese BiscuitsBlueberry Cottage Cheese Biscuits
Recipe by
Published on September 7, 2011

Simple, light and fluffy blueberry biscuits with just a little sweetness — a great snack or addition to lunch or dinner

Preparation: 15 minutes
Cooking time: 18 to 20 minutes

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  • 1/3 cup cold unsalted butter, cut into pieces
  • 2 cups unbleached white flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup whole milk
  • 5 oz (140 g) pressed cottage cheese
  • 1 large egg, beaten
  • 1/2 to 1 cup fresh or frozen and thawed blueberries, coated with flour
  • Line a baking sheet with parchment paper.

  • In a large bowl, combine the butter, flour, baking powder, sugar and salt. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

  • Stir the milk into the cottage cheese and then stir in the egg. Transfer to the dry ingredients and stir until the dough comes together to form a soft dough. Gently fold in the blueberries. Shape the dough into roughly 2-inch balls and transfer to the prepared baking sheet.

  • Bake in a preheated 400°F oven for 18 to 20 minutes, or until golden brown on the top.

Makes 8 to 10 biscuits

blueberry cottage cheese scones

Some scone recipes from Lisa's Kitchen you are sure to enjoy:
Jalapeno Cheddar Scones
Santa Fe Scones
Pumpkin Scones
Apple Cheddar Scones

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pan American - "Right of Return"


Nithya said...

Wow damn delicious :)

Valerie Harrison (bellini) said...

Ho lucky is that. I was just thionking about making some scones or biscuits for the blackberries I have and here we are.

Priya Suresh said...

Looks excellent and scrumptious..

MapMaster said...

Maybe the best biscuits ever!

Anonymous said...

Super soft and perfect amount of sweetness. Blueberry muffins are often way to sweet, not allowing the fruit to sing as you bite into it.
I did not press the cottage cheese, so I measured 6 ounces and reduced the milk to 1/4 cup. I baked them as scones, spreading the entire dough in one piece on the baking sheet; then cutting through the dough into 8 wedges prior to baking. WONDERFUL!