Cottage cheese biscuits are fluffy, moist, and delicious! They come together very quickly and deliver a wonderful flavor. You ...

No buttermilk? Substitute the buttermilk in the recipe with whole milk. Or mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for 5-10 minutes. If you have leftover ham, this is ...

It’s a cross between a biscuit and a cheese straw, with the flavors of Cacio e Pepe, a.k.a. Cheese and Pepper. I could tell when they were was baking—just by the smell of it—that it was ...

Chef Linda Paetz is a graduate of Monroe County Community College’s former culinary program, and she’s taught classes at MCCC.

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Time it so guests arrive just as you’re taking these biscuits from the oven; the aroma will be irresistible. They are also fantastic kept in an airtight container and warmed through on a later date.

Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or overnight. Run a knife around the edge of the tin to loosen ...

Add onion mixture, and use a fork to stir just until onions are evenly distributed. Finish the biscuits: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Turn dough out ...