By Request: Cottage Cheese & Raisin Tea Biscuit Recipe

A few people (either through my blog or Facebook page) have indicated an interest in the recipe for the cottage cheese and raisin biscuits featured in my last post, "Put On Another Pot of Tea".

The recipe is based on one found in a great little book called "Muffins and More". This volume is part of the Canadian series entitled "Company's Coming". Look here to see the cover. You might consider picking up a copy if it isn't already in your collection; there are plenty of tasty things between its covers.

 Cottage Cheese (and Raisin) Biscuits

2 cups of all purpose flour 

4 tsp of baking powder

1 tsp of salt

I egg, beaten

1 cup of cottage cheese (mine was 1%)

2 tbsp cooking oil (really, that is all; I used canola oil)

1/4 cup of milk (mine was 2%)

2/3 cup of raisins (I guessed at what to put in; use more or less, as you desire. Why not live dangerously and use dried cranberries or chopped up dried apricots -potential "yumminess" there- or ...)

Mix the dry ingredients in a bowl, then make a well in the centre.

In a second bowl, beat the egg, add the cottage cheese and beat a little more.

Stir in the oil and milk.

Pour wet ingredients into the well and stir, forming a soft dough.

Put on a floured board and knead about 10 times.

(If the dough seems a bit wet, just add a little more flour.)

Pat out to about 3/4 inch thickness (2 cm) and cut out biscuits with a floured juice glass, cookie cutter, whatever you have.

Put on an ungreased baking sheet and bake at 425 degrees for about 12 minutes.

(I  squished mine into a pan so that the biscuits touched each other; 

either way works.)

Makes 12-14 biscuits.

That's it, quick and easy. Enjoy.

I hope you'll let me know if you give this recipe a whirl.

Update: I've been invited to share this recipe with Bernideen's Tea Time "Open House".