Cottage Cheese Chocolate Chip Biscuits

If you love warm baked treats, you are going to really enjoy these cottage cheese chocolate chip biscuits.

I blend cottage cheese directly into the wet ingredients, and it completely changes the dough for the better.

Instead of dry or crumbly biscuits, the cottage cheese keeps the center remarkably soft and tender.

You get melted chocolate in every bite, topped with a crisp sugar crust that gives every piece a great contrast.

They are very simple to bring together and make a wonderful treat to enjoy warm from the oven.

Why I Love This Recipe

Incredible Flaky Texture – Grating frozen butter directly into the flour creates tall, bakery-style layers in every single bite.

Melty Chocolate Pockets – Warm semi-sweet chocolate chips melt right into the tender dough for pure comfort food bliss.

Crunchy Sugar Tops – A quick cream brush and coarse sugar give each biscuit an irresistible crackly top.

Ultra Tender Crumb – Blending cottage cheese creates a velvety liquid that keeps these biscuits completely soft and moist inside.

The Ingredients

• 2 1/2 cups All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1/2 cup Unsalted Butter, Frozen
• 1 cup Full Fat Cottage Cheese
• 1/4 cup Cold Heavy Cream, Plus 1 tbsp For Brushing
• 1 1/2 tsp Vanilla Extract
• 3/4 cup Semi-Sweet Chocolate Chips
• 2 tbsp Coarse Sugar

How to Make This Recipe

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Blend the cottage cheese, 1/4 cup heavy cream and vanilla until completely smooth, then refrigerate while you prepare the dry ingredients.

Step 2

Whisk the flour, sugar, baking powder, baking soda and salt 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

Stir in the chocolate chips, then pour in the blended cottage cheese mixture. Stir with a fork until a shaggy dough forms, adding 1-2 more tablespoons of cream only if dry flour remains.

Step 4

Turn the dough onto a floured surface, pat it out, fold it in half and pat it into a circle about 1 inch thick. Cut out 2 1/2-inch rounds, pressing straight down, and press the scraps together once to cut the rest.

Step 5

Arrange the biscuits 2 inches apart on the baking sheet. Brush the tops with the remaining tablespoon of cream, sprinkle generously with coarse sugar and chill for 10 minutes.

Step 6

Bake for 16-19 minutes, until golden brown with a crackly sugar top. Cool for 5 minutes and serve warm, while the chocolate is still melty.

Quick Tips

Blend Until Completely Smooth

You’ll get the best results if you blend the cottage cheese and cream until no visible curds remain. It should look just like thick, glossy cream before you add it to the bowl.

If any curds stay whole, they will release wet pockets while baking. Smooth blending guarantees that the moisture distributes evenly throughout the entire biscuit.

Coat the Butter with Flour While Grating

My favorite trick here is to dip your frozen butter stick directly into the flour bowl after every few swipes on the grater.

This keeps the butter from sticking to your fingers and melting from body heat. It also coats the butter flakes instantly so they stay completely separated in the flour.

Fold the Dough for Flaky Layers

When you turn the dough out onto the counter, gently fold it in half before you pat it flat.

I’ve found that this simple folding step creates clean layers inside the dough. As the butter melts in the hot oven, these layers puff apart into soft, flaky sheets.

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• Cottage Cheese Chocolate Chip Snack Muffins
• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Protein Chocolate Chip Cookie Dough

Quick Answers

Why do I need to blend the cottage cheese first?

Blending breaks down the curds so the cottage cheese mixes smoothly into the dry ingredients. This gives the biscuits a uniform, soft crumb without leaving wet pockets of cheese throughout the dough.