I started making these biscuits twenty-five years ago--and I bet I've made 250 batches--they are that good. And good for you too, loaded with oats and cottage cheese.
The original recipe came from Jane Brody, who made them by hand. I make them in the food processor, which is much, much easier. It will take you longer to clean up than it will to put them together. And I add white whole wheat flour, and sometimes chop up some chives when I'm kneading the dough together.
We eat them with soup or omelets or as the basis for little sandwiches or even warm them up and serve them with honey and butter in place of dessert. Oh don't let me forget, they are the perfect base for strawberry shortcake!
Ingredients
1 cup unbleached white flour
1 cup white whole wheat flour
1 cup ground oats (rolled oats whirred in the food processor for a minute)
2 tsp sugar
1 tsp salt
4 teaspoons baking powder
1/2 tsp baking soda
1/2 cream of tartar
1/4 cup butter
2 eggs, beaten
1 and 1/2 cups 2% milk fat cottage cheese
Preheat the oven to 425.
In a 2-cup measuring container, beat two eggs, then beat in the cottage cheese.
Move the dough to an ungreased baking pan, leaving room for the biscuits to rise while cooking. Bake about 10 minutes until the tops are browned.
And a warm biscuit with butter and honey would be the perfect thing to eat while reading DEATH IN FOUR COURSES!
You can learn more about Lucy Burdette and her Key West food critic mysteries at her website or on Facebook or Twitter.

Just a (dumb) question....are the oats one cup of oats, ground; or one cup of ground oats?
ReplyDeleteBTW, I made your Roman Upside Down Cake from last weeks' post and it was delicious!!! Thanks.
Not a dumb question Sharon! I measure the whole oats--1 cup--and then grind them. But a few more or less will not hurt anything!
DeleteOK, thanks. Gonna makes these up for dinner tonight to go with our pot of soup.
DeleteYou all are killing me. First the fig cake, then Cleo's corn spoonbread and now these. My lazy girl gene is going to have to be defibrilated. After being in the kitchen 3 times in 2 weeks, it's throbbing.
ReplyDeleteOh so sorry Ellicia:)! But these are soooo worth it--and they last a long time--you can dole them out from the freezer:)
DeleteI love using the processor for this. I'll be trying these very soon. Thanks so much for the recipe!!
ReplyDeleteYou are very welcome--hope you love them as much as we do!
DeleteWhat a curious recipe. I love it. A batch of these will soon be in my freezer. What a handy thing to have around!
ReplyDelete~ Krista
I know, the ingredients list sounds a little odd.:) Hope you enjoy!
DeleteOats and cottage cheese? Oh, yum. What a nice combination. I bet extra moist, too. I must try, GF of course, but yum!
ReplyDeleteHappy Thanksgiving. And thanks so much for sharing. They're so pretty, I pinned them. :)
Daryl aka Avery
thanks Daryl, thanks Avery! xo
DeleteAren't biscuits the best thing? I wonder what you did to the lighting to make the biscuit pictures so yellow?
ReplyDeleteI make biscuits using "The Original Bakewell Cream" recipe. I treat the dough like puff pastry--spread it out into a rectangle and then fold it in thirds like an envelope, turn 1/4 and repeat, however many times I feel like. This gives nifty layers. Then I freeze them, uncooked. This sets the butter in them. Then whenever I want biscuits, I pop then in a 475F oven for about 8 minutes, turn off the oven , and leave them for another 8-10 minutes. My husband calls me the biscuit queen.
I am going to have to try this variety. They sound wonderfully moist.
The biscuit queen--that's a very nice name Libby! Yours sound divine. These biscuits do come out a little bit yellow, but I took the photo with my Iphone--I think with a flash. My hub bought a new camera and I'm going to have to experiment using that. My pix so far are strictly amateur affairs:).
Delete