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Biscuits-Cottage Cheese Yeast Biscuits

Source of Recipe

Old-Fashioned Christmas Cookbook


List of Ingredients


Yeast plus baking powder gives these biscuits sure rise and a texture that is a cross between a traditional Southern short-biscuit and a feathery yeast roll. You can make them plain, but for a nice contrast to the waffles we suggest the addition of either rosemary or minced country ham.


1 package dry yeast
1/2 cup warm water
3 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons salt
1 tablespoon sugar
3 tablespoons unsalted butter, chilled and cut into small pieces
1 cup large-curd cottage cheese
1 large egg
8 tablespoons unsalted butter, melted
Optional: 1 teaspoon crushed dried rosemary or 1/2 cup minced country ham





Recipe

Combine the yeast and warm water in a small bowl and stir to dissolve.
Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut cold butter into the mixture until it resembles fine meal.

Process the cottage cheese in a food processor or blender until it is smooth; then add the egg and blend thoroughly.

Add the yeast and cottage cheese to the flour and stir well. Transfer to a lightly floured surface and knead until the dough holds together well and has become elastic. (You can add a little flour here if the dough is sticky, but not much or the biscuits will be dry.)

Lightly oil the inside of a large bowl and place the dough in it, turning to coat the surface of the dough with the oil. Cover and leave in a warm place (72-75 degrees) until doubled in bulk, about an hour.

Punch down the dough and knead again on a lightly floured surface for two minutes. If you want savory biscuits, while kneading, incorporate the rosemary or ham into the dough. Roll out to 1/4-inch thickness and cut with a biscuit cutter. Dip each biscuit in melted butter and place on a non-stick baking sheet.

Place the pastry sheets in your freezer and leave for a couple of hours until thoroughly frozen. Transfer to plastic freezer bags, seal and keep in freezer until you are ready to use. The night before you want to serve them for breakfast, remove them from the freezer, cover lightly and let them rise at room temperature overnight. In the morning, preheat your oven to 375 degrees and bake the biscuits on a non-stick baking sheet for 20-25 minutes, until golden brown. Serve immediately. Makes 18-24.
Old-Fashioned Christmas Cookbook. Camille Glenn's Published by Algonquin Books of Chapel Hill, N.C