Prep 25 mins
Cook 13 mins
HINT: The butter must be very cold to shred well. Work rapidly once the butter is shredded, as it softens quickly.
- 1 1⁄2 teaspoons active dry yeast
- 2 tablespoons warm water (110* to 115*F)
- 2 cups unbleached flour or 2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup fat-free cottage cheese (2 oz.)
- 1⁄4 cup chilled light butter
- 1 cup 2% buttermilk
- Preheat oven to 400*. Lightly coat a baking sheet with nonstick spray.
- In a small bowl, combine the yeast and water and stir gently to dissolve. Set aside.
- In a large bowl, stir together the unbleached or all-purpose flour, whole wheat flour, sugar, baking powder, salt, and baking soda.
- Place the cottage cheese in a fine-mesh sieve over a bowl. Using the back of a spoon, push all of the cottage cheese through the sieve. Add to the bowl with the flour mixture, but do not mix.
- Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or a fork, cut the butter and the cottage cheese into the flour mixture until the mixture resembles coarse crumbs. Add the buttermilk and the yeast mixture and toss briskly with a fork just until the dough holds together.
- Turn the dough out onto a floured work surface. Knead lightly for 1 minute. Roll to an even thickness of 5/8". Using a 2 1/2" biscuit cutter or glass, stamp out biscuits. Dip the cutter into flour between cuts to prevent sticking.
- Transfer the biscuits to the prepared baking sheet, leaving about 1" space between. Bake for 13-15 minutes, or until the biscuits are puffed and lightly browned. Serve immediately.