Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and levelled)
  • 1 Tbsp Baking Powder
  • 1 tsp Granulated Sugar
  • ¾ tsp Kosher Salt
  • ½ cup (1 stick) Unsalted Butter, cold and cubed
  • 1 cup Full-Fat Cottage Cheese, drained slightly
  • ½ cup Cold Milk (Whole recommended)
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • ½ tsp Freshly Ground Black Pepper
  • 1 Large Egg, lightly beaten (for brushing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Using a pastry blender or your fingertips, quickly work the cold butter cubes into the flour mixture until it resembles coarse meal with some pea-sized pieces remaining.
  4. Gently fold in the chopped chives, parsley, and black pepper.
  5. Gently stir in the drained cottage cheese until just combined with the flour/butter mix.
  6. Pour in the cold milk all at once. Mix very lightly with a fork until just coming together into a shaggy dough. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Pat or gently fold the dough 3-4 times until it holds together. Pat the dough to about ¾-inch thickness.
  8. Dip a 2-inch round biscuit cutter in flour and press straight down (do not twist!) to cut out the biscuits. Place them on the prepared sheet.
  9. Brush the tops of the biscuits with the lightly beaten egg.
  10. Bake for 14–16 minutes, or until tall, deeply golden brown on top, and cooked through. Transfer to a wire rack and serve warm.