Mmmmm... Protein....

I made these biscuits this week and they're super yummy yet require only commonly on-hand ingredients. They are a great way to use one of those two-for-one cottage cheese sales and reheat nicely, too.

Two tips:
1. I think next time I'll reduce the butter because that is a ton of butter.
2. When you go to mix in the cottage cheese, you might as well say to heck with it and mush it all up with your hands. It needs lots of squishing to combine at all and you're going to get messy trying to get them on the cookie sheet anyway, so just imagine you're the foley artist for a horror movie and get in there.

COTTAGE CHEESY BISCUITS
2 cups all purpose flour
5 tablespoons unsalted butter, cold, cut into 1/4 inch pieces
1/2 teaspoon coarse salt
1 tablespoon baking powder
1 16-oz. container low fat cottage cheese

Preheat oven to 450. In a large bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it becomes the size of small peas. Add the cottage cheese and stir until just combined.

Using a large soupspoon your already gunked-up hands, glob onto a non-stick cookie sheet in about 8 piles. Bake until golden, about 12-15 minutes. Serve immediately, because they'll be all melty and yummy in the inside.

These are great with soup or salad, keep nicely in the fridge and are eminently nukable.