Air Fryer Cottage Cheese Rosemary Parmesan Biscuits

I love making biscuits at home, and this air fryer cottage cheese rosemary parmesan biscuits recipe is one of my favorites to bake.

Cooking them in the air fryer gives you a nice golden outside while keeping the center soft and light.

The real trick here is blending the cottage cheese until it is completely smooth before adding it to the flour.

It gives the biscuits an amazingly tender texture and keeps the dough moist without making it heavy.

With the fresh rosemary and parmesan mixed in, they come out savory and delicious every single time.

Why I Love This Recipe

Incredible Flaky Texture – Grating frozen butter directly into the dough creates tons of tender, buttery layers that melt in your mouth.

Fast Air Fryer Cook Time – These biscuits bake to golden perfection in only twelve minutes without even turning on your big oven.

Hidden Cottage Cheese Magic – Blending the cottage cheese makes the interior unbelievably soft and moist without any weird lumpy texture.

Savory Herb and Cheese Flavor – Fresh fragrant rosemary pairs perfectly with salty parmesan cheese to give every bite a rich, gourmet taste.

The Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Fresh Rosemary, Finely Chopped
• 1/3 cup Grated Parmesan Cheese, Plus 1 tbsp For Topping
• 5 tbsp Unsalted Butter, Frozen
• 3/4 cup Full Fat Cottage Cheese
• 1-2 tbsp Cold Milk
• 1 tbsp Unsalted Butter, Melted

How to Make This Recipe

Step 1

Blend the cottage cheese until completely smooth and refrigerate it. Whisk the flour, baking powder, baking soda, salt, rosemary and 1/3 cup parmesan in a large bowl.

Step 2

Grate the frozen butter into the flour on the large holes of a box grater and toss to coat. Pour in the blended cottage cheese and stir with a fork until a shaggy dough forms, adding milk 1 tablespoon at a time only if needed.

Step 3

Turn the dough onto a floured surface, pat it out, fold it in half and repeat once more. Pat it to 1 inch thick and cut out 2 1/2-inch rounds, pressing straight down, to make about 6 biscuits.

Step 4

Chill the biscuits for 10 minutes while you preheat the air fryer to 330°F for 3 minutes. Line the basket with a piece of perforated parchment paper.

Step 5

Arrange the biscuits in the basket about 1 inch apart, working in batches if needed. Air fry for 10-13 minutes, until puffed, golden and cooked through in the center.

Step 6

Brush the hot biscuits with melted butter and sprinkle with the remaining parmesan so it melts slightly. Serve warm.

Quick Tips

Blend the Cottage Cheese Until Smooth

You’ll get the best results if you run your blender until the cottage cheese looks like silky sour cream. Any leftover curds will release moisture while baking and make the biscuit centers gummy.

Pop the blended cheese back into the fridge right after blending. Keeping every wet ingredient chilled is essential for getting flaky biscuit layers.

Keep Your Butter Completely Frozen

From my experience, grating rock-hard frozen butter is the best way to build distinct, flaky layers. The cold shreds create pockets of steam that puff up the dough inside the air fryer.

I recommend dipping the end of your butter stick into the flour bowl between grating passes. This keeps the little shreds from sticking together in a clump.

Press Straight Down Without Twisting

When cutting out your dough rounds, press the cutter straight down and pull it straight back up.

If you twist the cutter, you will pinch the outer edges of the dough together. That seals the sides and keeps the biscuits from rising to their full height.

More Favorites

• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Herb Focaccia
• Cottage Cheese Parmesan Herb Protein Crackers
• Cottage Cheese Rosemary Olive Bread
• Cottage Cheese Sun-Dried Tomato Basil Bread

Quick Answers

Do I really need to blend the cottage cheese first?

Yes, blending creates a smooth liquid so you do not end up with visible curds inside your biscuits.

It also distributes moisture evenly into the flour, giving you a tender crumb rather than wet spots.