Preheat and prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Keep your butter, buttermilk, and cottage cheese chilled until ready to use.
Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and black pepper until evenly combined.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into pea-sized pieces. You want small, visible bits of butter for flaky layers.
Add cheese and herbs: Stir in the grated cheddar and chives or scallions until coated with flour.
This helps distribute them evenly and prevents clumping.
Combine wet ingredients: In a small bowl, whisk the cottage cheese with the buttermilk to loosen it. If the cottage cheese is very chunky, give it a quick stir or brief pulse in a food processor, but don’t purée completely.
Bring the dough together: Pour the cottage cheese mixture into the dry mix. Use a spatula to fold gently until no dry flour remains.
If it seems dry or crumbly, add 1–2 tablespoons more buttermilk. The dough should be soft and slightly sticky.
Pat and fold: Turn the dough onto a lightly floured surface. Pat into a rectangle about 3/4-inch thick.
Fold it in thirds like a letter, rotate, and pat again. Repeat 2–3 times to build layers without overworking.
Shape: Pat to about 1-inch thickness. For tall, layered biscuits, don’t roll too thin.
Use a 2.5-inch round cutter to cut straight down without twisting, or cut into squares with a sharp knife to avoid scraps.
Arrange and chill: Place biscuits on the prepared sheet, nearly touching for softer sides or spaced apart for crisp edges. If you have time, chill the tray for 10 minutes to keep the butter cold.
Bake: Bake 13–16 minutes, until puffed and golden on top and bottom. If desired, brush with melted butter right out of the oven for extra shine and flavor.
Cool briefly and serve: Let them rest 5 minutes, then serve warm.
They’re fantastic plain, with honey, or alongside eggs and soup.
