Cottage Cheese Lemon Blueberry Biscuits
Enjoy a bakery-quality treat with a wonderful balance of bright sweetness. These tender favorites will easily delight your entire family.
Ingredients
For the Biscuits
- 2 1/2 cups All-Purpose Flour, Plus 1 tbsp For The Berries
- 1/4 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1/2 cup Unsalted Butter, Frozen
- 1 1/4 cups Full Fat Cottage Cheese
- 1 tsp Vanilla Extract
- 1-3 tbsp Cold Milk
- 1 cup Frozen Blueberries
For the Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Equipment
- blender
- box grater
- bench scraper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend the cottage cheese and vanilla until completely smooth and refrigerate it.
- Rub the lemon zest into the sugar with your fingertips until fragrant and damp. Whisk it with 2 1/2 cups flour, baking powder, baking soda and salt, then grate in the frozen butter and toss to coat.
- Toss the frozen blueberries with 1 tablespoon of flour, keeping them frozen so they do not bleed into the dough. Add them to the bowl along with the blended cottage cheese.
- Stir gently with a fork until a shaggy dough forms, adding milk 1 tablespoon at a time only if dry flour remains. Turn it onto a floured surface and pat it into an 8-inch square about 1 inch thick.
- Cut the dough into 9 squares with a bench scraper and place them 2 inches apart on the baking sheet. Bake for 17-20 minutes, until golden and the blueberries are bursting.
- Whisk the powdered sugar, lemon juice and zest into a smooth glaze. Drizzle it over the warm biscuits and let it set for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 50gProtein: 7gFat: 12g