Cottage Cheese Biscuits & Sausage Gravy

Have you ever tried using cottage cheese in your homemade biscuits? It might sound a bit surprising at first, but it makes a huge difference in how tender they turn out.

In this cottage cheese biscuits and sausage gravy recipe, I use smooth blended cottage cheese in both the dough and the skillet sauce.

It keeps the biscuits from drying out in the oven and gives the warm gravy a velvety finish without needing any heavy cream.

This dish is also naturally high protein thanks to the hearty combination of sausage and cottage cheese.

It is very easy to put together from scratch, and it tastes so much better than anything you can order at a restaurant.

Why I Love This Recipe

High in Protein – Packed with hearty sausage and blended cottage cheese, this satisfying breakfast delivers plenty of protein in every serving.

Ultra Flaky Layers – Grating frozen butter and folding the dough creates tall biscuits with incredible flaky layers that peel apart easily.

Silky Smooth Gravy – Blended cottage cheese melts right into the warm milk to create a luxuriously thick and velvety sausage gravy.

No Cottage Cheese Texture – Blending makes the cottage cheese completely smooth, so nobody will ever suspect it is in the biscuits or sauce.

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 tsp Sugar
• 1/2 cup Unsalted Butter, Frozen
• 1 1/4 cups Full Fat Cottage Cheese
• 2-3 tbsp Cold Milk

For the Sausage Gravy

• 1 lb Pork Breakfast Sausage
• 1/3 cup All-Purpose Flour
• 3 cups Whole Milk
• 1/2 cup Full Fat Cottage Cheese
• 3/4 tsp Coarse Black Pepper
• 1/4 tsp Salt, Or To Taste
• 1 pinch Cayenne Pepper

How to Make This Recipe

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend all of the cottage cheese (both the biscuit and gravy amounts) until completely smooth, then transfer 1/2 cup to a small bowl for the gravy and refrigerate both.

Step 2

Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat.

Step 3

Pour in the 1 1/4 cups blended cottage cheese and stir with a fork until shaggy, adding milk 1 tablespoon at a time only if needed. Turn it onto a floured surface, pat it into a 1-inch-thick rectangle and fold it into thirds, repeating the folding 2 more times.

Step 4

Pat the dough to 1 inch thick and cut out 2 1/2-inch rounds, pressing straight down without twisting. Place them on the baking sheet so they just touch and bake for 14-17 minutes, until tall and golden.

Step 5

While the biscuits bake, cook the sausage in a large skillet over medium-high heat for 7-8 minutes, breaking it into small crumbles, until browned. Do not drain the fat, since it forms the base of the gravy; if the sausage is very lean, add 1-2 tablespoons of butter.

Step 6

Sprinkle the flour over the sausage and stir for 2 minutes to cook out the raw flour taste. Slowly pour in the milk while stirring, bring it to a gentle simmer and cook for 5-7 minutes, until thick and creamy.

Step 7

Reduce the heat to low and stir in the reserved blended cottage cheese, black pepper, salt and cayenne. Heat for 1 minute without letting it boil; the cottage cheese makes the gravy extra velvety and rich.

Step 8

Split the warm biscuits in half and spoon the sausage gravy generously over the top. If the gravy thickens while standing, loosen it with a splash of milk.

Quick Tips

Blend the Cottage Cheese Until It Is Silky

Make sure you blend the cottage cheese until there are zero visible curds left. It should look just like smooth sour cream before you mix it into anything.

Any leftover curds will create wet spots in your biscuit dough and make your gravy look grainy instead of creamy.

Once it is completely smooth, put it right back in the fridge so it stays cold until you need it.

Keep the Grated Butter Ice Cold

I recommend putting your butter in the freezer for at least an hour before grating it. Cold butter is the secret to getting tall, flaky layers in your biscuits.

When those cold bits of butter melt in the hot oven, they release steam that puffs the dough up.

If your hands warm the butter up while you work, pop the bowl of flour and grated butter into the freezer for five minutes before adding the liquid.

Fold the Dough Instead of Kneading

When you turn the dough out onto your counter, do not knead it like regular pizza or bread dough. Handling the dough too much will make your biscuits dense and tough.

Instead, gently pat it flat and fold it into thirds like a piece of mail.

Doing this quick fold three times stacks thin sheets of butter inside the dough, which gives you flaky layers you can pull apart.

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Quick Answers

Do I have to blend the cottage cheese before using it?

Yes, blending creates a smooth puree that replaces traditional buttermilk in the biscuits and keeps the gravy velvety.

If left unblended, the curds create gummy wet spots inside the biscuits and leave small white specks throughout the warm gravy.