Cottage Cheese Brown Butter Sage Biscuits

If you love homemade biscuits, you are going to enjoy this warm batch of cottage cheese brown butter sage biscuits.

The secret to making them soft on the inside is blending the cottage cheese before mixing it into the flour.

It adds plenty of moisture without making the dough heavy, so the biscuits bake up tall and flaky.

The nutty brown butter and crispy sage give them a rich, savory flavor that goes great with almost any meal.

They are simple to prepare, and I love serving them warm right out of the oven.

Why I Love This Recipe

Incredible Nutty Flavor – Brown butter adds a rich, toasty flavor that takes these biscuits way beyond standard dinner rolls.

Crisp Earthy Sage – Frying fresh sage leaves directly in the butter gives every bite an irresistible, cozy, savory aroma.

Super Fluffy Centers – Blending cottage cheese creates a tender crumb that keeps each biscuit remarkably soft and moist inside.

Tall Flaky Layers – Simple dough folds build gorgeous, peel-apart bakery layers without needing any expert pastry skills.

The Ingredients

For the Brown Butter

• 12 tbsp Unsalted Butter
• 10 Fresh Sage Leaves

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 tsp Black Pepper
• 1 1/4 cups Full Fat Cottage Cheese
• 2-4 tbsp Cold Milk
• 1/2 tsp Flaky Sea Salt

How to Make This Recipe

Step 1

Melt the butter in a light-colored saucepan over medium heat and add the sage leaves. Cook for 5-7 minutes, swirling often, until the foaming settles, the milk solids turn deep golden brown and it smells nutty. Lift out the crisp sage leaves and set them on a paper towel.

Step 2

Pour 2 tablespoons of the brown butter into a small cup and set it aside for brushing. Pour the rest, with all the toasty brown bits, into a small shallow dish and freeze for 35-45 minutes, until completely firm.

Step 3

Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend the cottage cheese until completely smooth and refrigerate it, then crumble the crispy sage and whisk half of it into the flour, baking powder, baking soda, salt, sugar and pepper.

Step 4

Break the firm brown butter into small pieces and rub it into the flour mixture with your fingertips until the pieces are about the size of peas. Work quickly so the butter stays cold.

Step 5

Pour in the 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, fold it into thirds and repeat the folding 2 more times.

Step 6

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 chill for 10 minutes.

Step 7

Bake for 15-17 minutes, until tall and golden. Rewarm the reserved brown butter if it has set, brush it over the hot biscuits and finish with the remaining crispy sage and flaky sea salt.

Quick Tips

Freeze the Brown Butter in a Shallow Dish

When you pour the hot brown butter out to chill, use a wide, shallow container rather than a deep bowl.

This spreads the melted fat into a thin layer so it hardens much faster in your freezer.

It also makes it much easier to break into small, pea-sized pieces without melting it with your warm hands.

Blend the Cottage Cheese Until Silky Smooth

Make sure there are zero curds left before you mix the cottage cheese into the dry ingredients.

Blending it completely smooth allows the moisture to coat the flour evenly throughout the entire dough.

If you leave curds behind, you will end up with damp, dense spots inside your baked biscuits.

Do Not Twist Your Biscuit Cutter

Press your round cutter straight down into the dough and lift it straight back up without turning it.

If you twist the cutter, you will pinch the delicate outer edges together and seal them shut.

Leaving the edges raw and open allows the layers to puff up tall while baking in the oven.

More Favorites

• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Herb Focaccia
• Cottage Cheese Protein Everything Bagel Bread
• Cottage Cheese Rosemary Olive Bread

Quick Answers

Why do I need to freeze the brown butter before mixing it into the dough?

Melting the butter softens it completely, so freezing it returns it to a solid state that you can work into the flour. Cold, firm pieces of butter create steam pockets as the biscuits bake, which gives them light and flaky layers.