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Garlic and Herb Cottage Cheese Biscuits

Any leftover biscuits would be perfect for breakfast with a fried egg, crisp bacon and melted aged Cheddar. Double the herb butter if you want to have extra for spreading on warm biscuits.

Prep time: 20 minutes
Chill time: 5 minutes
Cook time: 15 to 17 minutes

1/2 cup Crystal Butter, softened
2 teaspoons Gourmet Garden Dill Stir-In Paste, or any other variety
2 teaspoons Gourmet Garden Garlic Stir-in Paste
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/4 cups Crystal Cottage Cheese*

Preheat oven to 450°F and line a baking sheet with parchment paper. Stir together butter, dill and garlic pastes in a small bowl. Place in the freezer for 5 minutes or until firm, then break up slightly. Stir together dry ingredients in a large bowl. Add butter and cut in with a pastry blender or fork until it’s the size of peas. Stir in cottage cheese until a soft dough forms, being careful to not overmix. Transfer to a lightly floured board and press 3/4-inch thick. Cut into 2 1/2-inch circles with a cutter, pressing straight down (do not twist). Lightly reroll and cut scraps, then place on baking sheet. Bake for 15 to 17 minutes or until biscuits are golden brown on top. Makes 10 to 12 biscuits.

Add additional cottage cheese if dough is too dry.

 
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© 2017 Patty Mastracco Food, Inc.
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