Cottage Cheese Honey Butter Biscuits

If you love warm biscuits straight from the oven, you are going to enjoy this cottage cheese honey butter biscuits recipe.

Traditional biscuits can sometimes turn out dry or heavy, but adding cottage cheese completely changes that.

Blending the cottage cheese makes the dough smooth and gives the biscuits an extra soft, tender texture on the inside.

It adds plenty of moisture, so every bite stays light and flaky instead of crumbly.

To finish them, brushing the warm biscuits with honey butter and a pinch of sea salt creates the perfect sweet and savory bite.

Why I Love This Recipe

Ultra-Flaky Layers – Simple folding creates visible, bakery-style layers that easily peel apart with your fingers.

Irresistible Sweet and Salty Glaze – Warm honey butter and crunchy sea salt soak directly into the hot, golden tops.

Incredible Moist Crumb – Pureed cottage cheese keeps the centers fluffy and soft without leaving any curds behind.

Simple Grated Butter Method – Grating frozen butter directly into the flour ensures fast, foolproof rise every single time.

The Ingredients

For the Biscuits

• 2 1/2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1/2 cup Unsalted Butter, Frozen
• 1 1/4 cups Full Fat Cottage Cheese
• 2 tbsp Honey
• 2-3 tbsp Cold Milk

For the Honey Butter

• 3 tbsp Unsalted Butter, Melted
• 2 tbsp Honey
• 1/4 tsp Flaky Sea Salt

How to Make This Recipe

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend the cottage cheese and honey in a blender or food processor for about 1 minute, until completely smooth and creamy, then refrigerate while you prepare the dry ingredients.

Step 2

Whisk the flour, baking powder, baking soda and salt in a large bowl. Grate the frozen butter directly into the bowl on the large holes of a box grater, tossing every few seconds so the shreds stay coated in flour and separate.

Step 3

Pour the blended cottage cheese over the flour mixture and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom of the bowl, add the milk 1 tablespoon at a time until the dough barely holds together.

Step 4

Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold it into thirds like a letter, turn it 90 degrees and pat it out again.

Repeat the folding 3 more times. These folds create the tall, flaky layers, so work quickly to keep the butter cold. Finish by patting the dough to an even 1 inch thickness.

Step 5

Cut out biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting so they rise tall. Gently press the scraps together once to cut the last biscuits, place them on the baking sheet so they just touch, and chill for 10 minutes.

Step 6

Bake for 14-17 minutes, until the biscuits are tall and deep golden brown. While they bake, stir together the melted butter and honey for the honey butter.

Step 7

Brush the hot biscuits generously with the honey butter as soon as they come out of the oven and sprinkle with flaky sea salt. Let them rest for 5 minutes and serve warm.

Quick Tips

Blend the Cottage Cheese Completely Smooth

I recommend blending the cottage cheese and honey until there are no visible curds left at all. You want the mixture to look just like thick, smooth cream before you mix it in.

If you leave small chunks of curds behind, they will melt into wet pockets inside the dough. A totally smooth puree gives you an even, tender crumb throughout the whole biscuit.

Keep the Grated Butter Ice Cold

My favorite trick is to put your box grater in the freezer for ten minutes before you start. Holding the frozen butter stick with a piece of parchment paper also stops your warm hands from softening it.

You will get the best results if you toss the butter shreds with the flour every few seconds. This coats each tiny butter piece so they do not clump together into warm lumps.

Do Not Twist the Biscuit Cutter

When cutting out your rounds, press your cutter straight down and pull it straight back up. Never twist or rotate the cutter while it is in the dough.

Twisting pinches the outer edges together and seals the layers shut. Leaving the cut edges open lets those folded layers puff up nice and tall in the oven.

More Favorites

• Cottage Cheese Cheddar Jalapeno Bread
• Cottage Cheese Cinnamon Swirl Bread
• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Honey Oat Bread

Quick Answers

Do I really need to blend the cottage cheese first?

Yes, blending the cottage cheese is essential because it turns the curds into a smooth liquid that hydrates the flour evenly, much like buttermilk would. If you skip this step, the whole curds will leave wet pockets in the dough and change the flaky texture.

Taking just one minute with a blender or food processor guarantees your biscuits bake up tender and light without any noticeable cheese pieces inside.