cerumen

The addition of cottage cheese to this buttermilk biscuit recipe makes
these
rich, crusty, light biscuits. They are scrumptious with a tart jam.
We
recommend Loganberry Jam or Continental Cherry Jam.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter
3/4 cup cottage cheese
1/2 to 2/3 cup buttermilk

Preheat the oven to 425 degrees. Grease a large baking sheet.
Mix the flour, baking powder, baking soda and salt together in a
medium
bowl. Cut the cold butter into chunks and then cut the butter into the
flour
mixture with a pastry blender.
Make a well in the middle of the flour mixture and add the cottage
cheese
and buttermilk. (Start with 1/2 cup buttermilk and add more if
needed.)
Stir
with a fork until the mixture comes together into a mass.
Roll or pat the dough into a slab 1/2 to 3/4 inches thick on a
lightly
floured counter. With a floured biscuit cutter, cut the dough into
shapes.
Place the biscuits on the prepared baking sheet.
Bake for 15 to 18 minutes or until they have a golden crust. Remove
from
the baking sheet and serve hot.
Baker's note: For softer biscuits, place the biscuits on the sheet so
that
the edges are touching. For crustier biscuits, leave room for the
dough to
expand during baking.