1Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2Blend cottage cheese and milk until creamy.
3In a large bowl, mix the blended cottage cheese and milk with honey and melted butter, then fold in ham, cheese, and green onion.
4In a separate large bowl, mix together all of your dry ingredients (bread flour, baking powder, baking soda, sea salt, black pepper).
5Add the dry ingredients to your wet ingredients and mix until just combined; the dough will be crumbly and looks slightly dry, but that's okay!
6Turn your dough out onto a clean floured work surface.
7Use floured hands to combine the dough to make it less crumbly and into more of a smooth dough.
8Roll dough out as much as you can into a rectangle (ish) about 3/4 inch thick; don’t worry about it being too perfect!
9Fold one end of the rectangle into the center, and then the other end of the rectangle over it, like a letter.
10Flatten dough again into a more narrow rectangle that is again about 3/4 inch thick.
11Repeat the process of folding one end into the center and then the other end over it, which creates the layers in the biscuits!
12Roll a little once again just to pack layers together more tightly.
13Cut dough into 6-9 biscuits and place on baking sheet almost touching each other.
14Brush the tops with milk and then bake for 20-30 minutes (depending on size of your biscuits- smaller ones will cook faster), until tops are slightly brown in centers are set.
15Allow to cool for 10 minutes before enjoying.
16Optional: brush tops with butter + honey!
Ingredients
1 cup cottage cheese
0.25 cup milk
1 tbsp honey
2 tbsp melted salted butter
7 oz deli ham, diced into small pieces
1 cup shredded sharp cheddar cheese
0.33 cup diced green onion
2 cups bread flour
1 TBSP baking powder
0.25 tsp baking soda
1 tsp sea salt
0.5 tsp black pepper
Equipment
baking sheetparchment paperblenderlarge bowlfloured work surface
Tips
The secret ingredient is whipped cottage cheese, which adds protein and moisture without altering the taste.
The dough will be crumbly and look slightly dry, but that is okay.
Folding the dough like a letter creates layers in the biscuits.
Smaller biscuits will cook faster.
Optional: brush tops with butter + honey after baking.