Yield: 20 Servings
Measure | Ingredient |
---|---|
3 cups | All-purpose flour |
1 teaspoon | Salt |
1 tablespoon | Sugar |
5 teaspoons | Baking powder |
¼ cup | Butter or margarine |
2 \N | Eggs |
\N \N | Cottage cheese ( 1 1/2 to 2 1/4 c ), see note |
Sift together the flour, salt, sugar, and baking powder. Cut in butter or margarine until like coarse crumbs.
Make a well in centre of the dry ingredients and place in it the eggs and 1½ cups of cottage cheese. Work the whole together, just enough to bind, using more cottage cheese if necessary. Turn onto a lightly floured board and knead very gently a few times. Pat to a 1 inch thickness.
Cut into biscuit shapes and place on a greased baking sheet, or divide dough in half and pat each half into a greased 8 inch round cake pan. Bake at 450 F for 12 to 16 minutes or until browned. Makes 18 to 20 biscuits 2 inches in diameter.
Note: You can use any kind of creamed cottage cheese but the amount will depend on the moisture content of the cheese. It will vary from about 1 ½ cups to 2 ¼ cups or even slightly more to make a dough that will hold together.
Formatted for MasterCook by Mardi Desjardins.
Posted to MC-Recipe Digest V1 #653 by Mardi Desjardins <amdesjar@...> on Jul 1, 1997