Cottage Cheese Garlic Cheddar Drop Biscuits

Today I want to share my recipe for warm cottage cheese garlic cheddar drop biscuits.

These biscuits are so simple because you do not need to roll out dough or cut out any shapes.

Using cottage cheese in the batter is my favorite trick. The small curds melt into creamy little pockets as they bake, which keeps the crumb tender and moist.

When you mix that soft texture with melted cheddar and brush garlic butter on top, the flavor is incredible.

They take less than thirty minutes from start to finish, making them great for any quick dinner.

Why I Love This Recipe

Crisp Cheesy Edges – Baking at high heat creates amazing golden edges with melted cheddar baked right into the crust.

Incredible Soft Centers – Whole cottage cheese curds melt inside the dough to create rich, creamy pockets of moisture.

Garlic Bread Flavor – Brushing warm garlic herb butter over the top gives you the ultimate savory comfort food taste.

Zero Rolling Required – This drop biscuit method means you just scoop the dough without any messy rolling pins or cutters.

The Ingredients

For the Biscuits

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Sugar
• 3/4 tsp Salt
• 1 tsp Garlic Powder
• 6 tbsp Cold Unsalted Butter, Cubed
• 1 1/2 cups Shredded Sharp Cheddar Cheese
• 1 cup Full Fat Cottage Cheese
• 1/2 cup Cold Whole Milk

For the Garlic Butter

• 4 tbsp Unsalted Butter, Melted
• 1/2 tsp Garlic Powder
• 1 tbsp Fresh Parsley, Finely Chopped
• 1 pinch Salt

How to Make This Recipe

Step 1

Preheat the oven to 450°F and line a large baking sheet with parchment paper.

Step 2

Whisk the flour, baking powder, sugar, salt and garlic powder in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the pieces are about the size of peas, then toss in the shredded cheddar.

Step 3

Stir the cottage cheese and cold milk together in a separate bowl, keeping the curds whole. The curds melt into soft, creamy pockets as the biscuits bake, which keeps the inside rich and tender.

Step 4

Pour the cottage cheese mixture into the flour and fold with a spatula just until no dry flour remains. The dough should be thick, sticky and a little lumpy, so do not overmix.

Step 5

Scoop 1/4 cup mounds of dough onto the baking sheet about 2 inches apart, making about 12 biscuits. Bake for 13-16 minutes, until golden with crisp, browned cheesy edges.

Step 6

While the biscuits bake, stir together the melted butter, garlic powder, parsley and salt. Brush the garlic butter over the biscuits right out of the oven and serve warm.

Quick Tips

Keep the Butter as Cold as Possible

I recommend keeping your cubed butter in the fridge right up until the second you add it to the flour bowl.

Cold butter creates tiny steam pockets in the oven that make the biscuits light and flaky. If the butter starts to soften while you work it into the flour, pop the bowl in the freezer for ten minutes before moving forward.

Grate Your Own Cheddar Cheese

You’ll get the best results if you buy a block of sharp cheddar and shred it yourself instead of buying the bagged kind.

Bagged pre-shredded cheese is coated in starch powder to keep the shreds from sticking together. That extra powder dries out your dough and stops the cheese from melting into those crisp, golden edges on the pan.

Leave the Cottage Cheese Curds Whole

From my experience, you should never blend, mash, or whip the cottage cheese before stirring it into the milk.

Those whole curds are the secret to keeping the biscuits super tender. As the biscuits bake in the hot oven, the curds melt down to create soft, creamy pockets throughout the dough.

More Favorites

• Cottage Cheese Cheddar Jalapeno Bread
• Cottage Cheese Everything Bagel Snack Muffins
• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Herb Focaccia
• Cottage Cheese Zucchini Cheddar Protein Snack Squares

Quick Answers

Can I blend the cottage cheese smooth instead of leaving it chunky?

You can blend it if you dislike visible curds, but keeping them whole is what creates tender, melty pockets throughout each biscuit.

If you choose to blend it smooth, you may need to add an extra tablespoon of flour because pureeing releases more liquid into the dough.