Glazed Cottage Cheese Biscuits
A tender, simple dough made with cottage cheese is rolled up cinnamon roll style and baked. Finish with a drizzle of a milk and powdered sugar glaze. These biscuits are buttery, crispy on the outside and moist in the middle.
I originally made this back in 2010 and recently remade it to take new pictures in 2023. I wondered if I would still enjoy it as I did back then. The answer is yep!
I made it cinnamon roll style where you start with a rectangle shape, roll it into a log and cut it into slices. The dough for this will be quite wet and sticky so be prepared to use a good amount of flour on your counter top and your rolling pin.
I think it would be even easier to roll these out like traditional biscuits and cut with a round or square biscuit cutter. For the sake of making these as I did back in 2010, I attempted to roll them up. It is doable but I think the biscuit cutters would be easy peasy.
These have a unique flavor from the cottage cheese that I really enjoyed. I think they are best served warm, but they can be stored at room temperature.
Glazed Cottage Cheese Biscuits
Ingredients
Rolls:
- 1/2 cup (1 stick) unsalted butter room temperature
- 3/4 cup small-curd cottage cheese
- 1 cup all-purpose flour spooned and leveled, plus more for rolling dough
- 1/4 teaspoon salt
Sugar Glaze:
- 2 teaspoons milk
- 1/2 cup powdered sugar
- sprinkle of cinnamon, either in the glaze or on top of glaze optional
Instructions
Cottage Cheese Biscuits:
- In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
- Preheat oven to 375°. On a well-floured surface, roll dough out to a 8×6" rectangle. Roll up into a tight log. I had to add some flour as I went. It reminded me of a biscuit dough. Cut into approx. 1 inch slices. Place rolls 2 inches apart on a parchment lined baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.
Sugar Glaze:
- In a glass measuring cup, add milk and confectioners sugar, stirring until glaze is of a drizzling consistency. Drizzle over rolls. I added a sprinkling of cinnamon, which is optional. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.