Everything Cottage Cheese Biscuits | Easy 27-Minute Recipe

Welcome to your new favorite weekend baking project.

I am so excited to share these Everything Cottage Cheese Biscuits with you. They are fluffy. They are packed with savory flavor. And honestly? They are way easier to make than you might think.

If you love fresh-baked bread but hate waiting around for dough to rise, you are in the right place. This recipe skips the yeast entirely. We use baking powder instead, and it gives these biscuits the most beautiful, towering lift.

Baking from scratch can feel scary at first. I get it. But biscuit making is actually one of the most forgiving things you can do in the kitchen. You can whip these up on a lazy Saturday morning. You can throw them together as a quick side for a weeknight dinner. Imagine pulling these warm from the oven and serving them alongside a big bowl of soup. The smell alone will have everyone running to the kitchen.

Now, let us talk about the real secret weapon here: creamed cottage cheese.

I know. It sounds a little unusual for biscuit dough. But trust me on this one. When the curds melt into the dough during baking, they create tiny pockets of steam. Those pockets are what give you that incredibly tender, moist crumb. It adds richness without weighing the dough down. Pair that with the bold, garlicky punch of everything bagel seasoning, and you have a combination that is genuinely hard to forget.

Let us look at what you need to get started.

Recipe Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	12
Difficulty	Easy

Ingredients

Ingredient	Quantity	Notes
All-purpose flour	3 cups	Spoon and level your flour for accuracy.
Baking powder	6 teaspoons	Check the expiration date for maximum lift.
Salt	1 teaspoon	Fine sea salt or kosher salt works best.
Everything Bagel Seasoning	4 teaspoons	Store-bought or a custom homemade blend.
Creamed cottage cheese	1 1/2 cups	Full-fat creamed variety yields the best texture.
Milk	1/3 cup	Whole milk adds great moisture and richness.
Large eggs	2	Keep these at room temperature if possible.
Avocado oil	3 tablespoons	A fantastic neutral oil for tender baking.

A quick note on ingredients before we move on.

Fresh baking powder is non-negotiable. If your can has been sitting open for a year, your biscuits will come out flat. It is worth checking before you start. The avocado oil is a great pick here because it is completely neutral in flavor. It tenderizes the crumb without getting in the way of all that savory bagel seasoning.

And about that seasoning: do not hold back. We use 4 full teaspoons for a reason. You want that garlic, onion, sesame goodness in every single bite.

How to Make Everything Cottage Cheese Biscuits, Step by Step

Alright. Let us get our hands a little messy.

I will walk you through the whole process from start to finish. Think of me as your kitchen guide standing right there beside you. Grab your mixing bowls, and let us go.

Step 1: Get the oven hot.

Preheat your oven to 400°F. A hot oven is absolutely critical for biscuits. The high heat reacts with the baking powder the moment the dough hits that heat. That reaction is what creates the beautiful initial spring and rise. Do not skip the preheat.

Line a large baking sheet with parchment paper. Parchment is a baker’s best friend. It gives you perfectly browned bottoms and zero sticking.

Step 2: Whisk the dry ingredients.

In a large mixing bowl, combine:

• 3 cups all-purpose flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• 4 teaspoons Everything Bagel Seasoning

Use a whisk to blend everything together. Whisking works like sifting. It aerates the flour and spreads the seasoning and leavening agents evenly throughout. You want baking powder in every corner of that bowl.

Step 3: Mix the wet ingredients.

In a second, slightly smaller bowl, combine:

• 1 1/2 cups creamed cottage cheese
• 1/3 cup milk
• 3 tablespoons avocado oil
• 2 large eggs

Beat everything together with a fork or a whisk until the eggs are fully broken down and blended into the cheese. The mixture will look a little lumpy. That is perfectly fine. That is exactly what you want.

Step 4: Bring it all together.

Make a wide well right in the center of your dry ingredients. Pour the wet cottage cheese mixture directly into that well. Use a sturdy spatula or wooden spoon and gently fold everything together.

Here is the most important rule of the whole recipe:

Do not overmix.

Stir just until the flour is mostly moistened. The dough should look rough and shaggy. A few dry spots of flour remaining in the bowl? That is a good sign, not a bad one. Overmixing develops gluten, and tough gluten means dense, heavy biscuits. We are after light and fluffy, so mix with a gentle hand and stop early.

Step 5: Shape and cut the dough.

Lightly flour your counter or a pastry mat. Turn the shaggy dough out onto the surface. Using clean hands, gently bring the dough together and fold it over on itself two or three times. This builds those beautiful flaky layers without overworking things.

Pat the dough down to an even thickness of about 3/4 of an inch. A rolling pin works, but honestly, your hands do a better job here. It is easier to feel when you have gone too thin.

Now grab a 2 1/2-inch round cutter. Press it straight down into the dough with firm pressure. Do not twist the cutter. Twisting seals the edges shut and stops the biscuits from rising to their full height. Straight down, straight up. That is the move.

Place each cut biscuit onto your lined baking sheet. Gather the scraps, press them back together gently, pat down again, and keep cutting until all the dough is used. You should get about 12 biscuits.

Step 6: Bake.

Slide the tray into your preheated oven. Bake for about 12 minutes. Keep an eye on them during the last two minutes. You are looking for gorgeous, rustic golden brown tops.

Pull them from the oven. Transfer to a wire cooling rack. Let them sit for a few minutes before you dig in. Just a few minutes. That is the hardest part.

Serving Ideas, Storage Tips, and FAQs

The smell coming from your oven right now should be absolutely incredible.

These biscuits are best enjoyed warm, right off the rack. The outside has a lovely crisp to it. The inside stays soft and a little steamy. It is the kind of thing where one is never enough.

Here are a few ways to serve them:

• Slice and butter. A thick layer of salted butter melting into a warm biscuit is hard to beat. The butter plays beautifully against the garlic and onion bits.
• Breakfast sandwich. Split a warm biscuit and stack it with a fried egg and a slice of sharp cheddar. Done.
• Dinner sidekick. These are brilliant for mopping up the last bits of gravy or broth on your plate. Serve them alongside soups, stews, or roasted chicken.

Storing Your Leftovers

Let the biscuits cool completely before storing. Do not pack them while they are still warm. The trapped steam will make them soggy and soft in a bad way.

Once fully cooled, place them in an airtight container or a heavy-duty zip-top bag. They will stay fresh at room temperature for 2 to 3 days.

Freezing for Later

This recipe freezes really well.

Wrap individual baked biscuits tightly in aluminum foil. Then place the wrapped portions into a freezer-safe bag. They will keep for up to three months in the freezer.

Reheating Tips

Starting Point	Oven Temp	Time	Notes
Room temperature	350°F	5 minutes	Place directly on oven rack or tray.
Frozen	350°F	15 to 20 minutes	Keep wrapped in foil to protect the crust.

The foil is key when reheating from frozen. It lets the center thaw and warm through without burning the outside.

Frequently Asked Questions

Can I use low-fat cottage cheese instead of full-fat?

Yes, you can. A 2% or low-fat creamed cottage cheese will work here. The full-fat version gives you the richest, most tender crumb, but low-fat biscuits will still taste great. Just expect them to be very slightly less moist.

What if I do not have avocado oil?

No problem at all. Avocado oil is great because it is completely neutral in flavor. If you are out, swap in canola oil, vegetable oil, or a light olive oil. Just avoid anything with a strong, robust flavor. You do not want it competing with the everything bagel seasoning.

Can I freeze the unbaked dough?

Absolutely. This is a great meal prep move. Cut the dough into rounds and place them on a parchment-lined tray. Freeze until solid. Then transfer the frozen rounds to a freezer bag. When you are ready to bake, pull them straight from the freezer and add 3 to 4 extra minutes to your baking time. Fresh hot biscuits any morning of the week.

Why did my biscuits come out flat and dense?

Two things are usually responsible for this:

• Old baking powder. Check the expiration date before you start. Stale baking powder simply will not create the lift you need.
• Overmixing. This is the big one. Mixing too much develops the gluten in the flour, which tightens the dough and blocks the rise. Mix just until things come together and stop.

Do I need a round biscuit cutter?

Not at all. A drinking glass with thin edges works just as well. Press straight down, do not twist, and you are good. If you do not want to deal with cutters at all, just pat the dough into a rough square and cut it into a grid with a sharp knife. Square biscuits bake up just as beautifully, and you get zero wasted scraps.