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DIY EASY BREADS
If you eat bread on a daily basis (like most of us do) save yourself the added salt,
sugar and preservatives and instead make your own... Sinfully delicious!
– Photos and recipes by Kevin Lee Jacobs
Herbed Cottage Cheese Biscuits
These are perfectly perfumed and absolutely scrumptious.
Don’t make me beg you to try them!
Instructions
Tip the flour, baking powder, salt, and baking soda into
a large bowl. Whisk to combine. In a separate bowl, mix
together the cottage cheese
and milk. Sprinkle the butter
over the flour mixture, add
the minced herbs, and cut
the butter into the flour
with your fingers or a pastry
cutter. Don’t over mix! Tip
the cottage cheese mixture
into the dry ingredients, and
stir with fork just until a soft
dough is achieved.
Dump the dough onto a lightly-floured surface, and gingerly
form it into a ball. Pat or roll the ball into a rough shape,
approximately 1/2-inch-thick. Cut out rounds with a 2
1/4-inch-diameter biscuit cutter. Cut the rounds closely
together, to achieve as many rounds as possible from the
first pressing of the dough. Then gather any scraps, roll or
press them to the proper thickness, and continue cutting
out biscuits.
Ingredients
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup full-fat cottage cheese
• 1/2 cup whole milk
• 6 tablespoons cold, diced butter
• 3 tablespoon fresh, minced herbs,
such as parsley and basil
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Transfer the biscuits to a parchment-lined baking sheet,
spacing them at 1 inch apart. At this point you can freeze
them on their baking sheet. When solidly frozen, pack into
a zip-lock bag. Freeze for up to 2 months.
When you are ready to bake, center the oven rack, and preheat
the oven to 425°F. Bake until puffed and slightly golden -14-18 minutes. Cool briefly on a wire rack. Serve warm with
butter. Delicious!
Kevin is an award-winning food, garden and lifestyle guru who
lives in New York’s Hudson Valley. Visit his website for more
information: www.agardenforthehouse.com