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I originally made this back in 2010 and recently remade it to take new pictures in 2023.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

Tender dough made with cottage cheese is rolled up cinnamon roll style and baked. Finish with a drizzle with a powdered sugar glaze.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine American
Servings 8 biscuit
Calories 208 kcal



  • 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


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.


Adapted from Martha Stewart


Serving: 1biscuitCalories: 208kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 137mgPotassium: 43mgFiber: 0.4gSugar: 8gVitamin A: 384IUCalcium: 24mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating