Oat Cottage Cheese Biscuits

I had some cottage cheese in the fridge last week that was supposed to go into another recipe but I changed my mind and made these instead.  They turned out to be really good, nice chewy texture and good flavor, and they freeze really well!  I have been pulling them out of the freezer one-at-a-time for lunch (with a big salad) or to go with my bowl soup or chili.  (You can warm them in the oven if you have it on anyway, or microwave one for 10 seconds or so.)  Give them a try!

[From Jane Brody's Good Food Book.  I recognize there is a lot of talk these days about grains and what is or is not healthy for you, low-carb diets and all... not sure what I make of all of it, but I still like and use this book!  Most things in moderation...]  This recipe makes 18 biscuits.

You'll need:

• 2 c unbleached white flour
• 1 c oat flour (if you don't have oat flour, which I didn't, you can put old-fashioned oats into your blender and grind them up -- works just fine)
• 2 t sugar 
• 1 t salt
• 4 t baking powder
• 1/2 t baking soda
• 1/2 t cream of tartar (I didn't have any and the recipe was fine)
• 1/4 c butter
• 2 eggs, beaten well
• 1 1/2 c cottage cheese (almost the whole tub)

Combine the flours, sugar, salt, baking powder, baking soda, and cream of tartar (if you have it) in a bowl.  Work in the butter with a pastry blender or fork.  Combine the beaten eggs and cottage cheese in a separate bowl and then add to the flour mixture, using your hands to mix together well.

Turn the dough out onto a lightly floured board and knead for a minute or two until it comes together and is smooth.  Divide the dough into 3 equal parts.  Working with one part at a time, press or roll out into a rectangle about 1/2 inch thick.  Cut each rectangle into 6 equal pieces.  Repeat with the other two parts.

Place the biscuits onto a baking sheet or stone and bake for 10-12 minutes in a 425 degree oven.

Again, these freeze really well so enjoy one while it's warm and put the rest away for a rainy day!