- 10
Ingredients
- 2 cups all purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup shredded dill havarti cheese
- 1/2 cup grated parmesan
- 6 Tbsp butter, 3 Tbsp chilled and cut into 1/2 inch pieces, 3 Tbsp melted
- 3/4 cup cottage cheese
- 1/2 cup whole milk
- 1 Tbsp chopped fresh dill
- 2 tsp lemon juice
Preparation
Step 1
1. Adjust oven rack to upper middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, salt and cayenne in food processor to combine. Add havarti, pamesan and chilled butter and pulse until mixture resembles wet sand, about ten 1 second pulses. Transfer to large bowl. Porcess cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
3. On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7 inch circle about 1 inch thick. Using 2 inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet so the flat underside is now facing up. If you skip this step, the biscuits might tip over as they bake. Gather remaining dough and pat into 1 inch thick circle and cut out remaining biscuits.
4. Bake until golden brown, 13 to 15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. Biscuits will keep at room temperature for up to 1 day.