Kevin calls these biscuits "not your run-of-the-mill biscuits," because they are creamy with cottage cheese, flakey with butter, and perfectly perfumed with parsley and basil. They are just delicious, and sooo easy to make! (Plus, no yeast is required for this recipe).

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You'll need:

• 2 cups flour

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon baking soda

• 1/2 cup full-fat cottage cheese (Note: We used low-fat cottage cheese and
  they turned out great!)

• 1/2 cup whole milk (Note again: We used 1% milk... yep, just as good!)

• 6 tablespoons cold, diced butter

• 3 tablespoon fresh, minced herbs, such as parsley and basil

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Kevin's instructions: (to see step-by-step baking instructions, visit Kevin's link HERE), otherwise:

1. 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.

2. 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.

3. 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.

4. 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!

We've had many readers make this recipe and LOVE IT. They reported back that it's easy to follow and that these rolls turn out insanely fluffy, buttery, and perfect for indulging in! 

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You will need: 

• 1 (1/4-oz.) packet active dry yeast

• 1/4 cup warm water (we found warm tap is fine, as long as it's on the hot-ish side)

• 2 Tablespoons sugar

• 2 cups all-purpose flour, plus more as needed

• 1/2 teaspoon salt

• 1/2 cup whole milk

• 2 Tablespoons unsalted butter, melted, plus more for brushing

• Large-flake sea salt (optional, for topping... but you don't necessarily need it)

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Here's how to make these babies!

1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar. Let the mixture stand for 5 minutes.

2. Add 1 cup of the flour, as well as the salt, whole milk and melted butter and beat for 2 minutes.

3. Add an additional 1 cup of flour and beat on high speed for 2 minutes until the dough begins to form a ball. (If the dough is still very sticky, add an additional 1/4 cup flour as needed.)

4. Lightly flour your work surface. Scrape the dough onto your work surface, and using the heel of your hand, knead it for 2 minutes then place the dough in a greased bowl and cover the bowl with a towel. Set the bowl in a dark, warm place for 30 minutes until it has doubled in size.

5. Grease an 8-inch round pan with cooking spray or butter.

6. Divide the dough into 12 pieces then roll each piece into a ball and arrange the balls in the prepared pan. Cover the pan with a towel then return it to a dark, warm place for 30 minutes.

7. Preheat the oven to 375°F. Uncover the rolls then bake them for 20 to 25 minutes until they are golden brown and cooked through.

8. Remove the rolls from the oven, brush them with additional melted butter and immediately sprinkle them with the sea salt (optional). Serve them warm.

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Kelly has further instructions for making these ahead of time, and leaving the baking for when you will actually need them... read more HERE and check out some other recipes while you're there!

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