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Fluffy CA Cottage Cheese Biscuits



– 8 ounces (approx. 2 cups) self-rising flour, plus more for dusting – 2 teaspoons sugar – 1/4 teaspoon baking soda – 1/8 teaspoon salt – 3/4 cup California cottage cheese, pureed until smooth – 1/2 cup California heavy cream – 1 tablespoon California unsalted butter, melted :baking
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Makes 12 biscuits

Preheat oven to 400 degrees.

Put flour, sugar, baking soda, and salt in a large bowl. Sift with a fork. Make a well in the center of the flour, set aside.

In a separate bowl add cottage cheese and cream, whisk until combined.

Pour the cream mixture into the flour well.

Stir with a large rubber spatula just until the dough comes together (it should be a bit be sticky).

Turn dough out onto a floured surface. Top dough with a little flour.

With floured hands, gently pat out dough to 1/2-inch thickness.

Fold dough in half. Pat out again to 3/4-inch thickness. Do not overwork the dough.

Using a 2.5-inch round floured cutter, cut out biscuits. Do not twist cutter.

Transfer biscuits to an ungreased baking sheet.

Bake the biscuits on the top rack of the oven until light golden brown, rotating the tray once half way through for a total of approximately 14 to 18 minutes.

Remove from oven, brush tops with melted butter. Serve warm.

Recipe provided by the California Milk Advisory Board.