Cheesy Yeasted Biscuits

Cheesy Yeasted Biscuits, Claire Saffitz

Description

Based on the recipe by Claire Saffitz (Dessert Person). Cheesy, laminated yeasted biscuits (angel biscuits) — a hybrid between a flaky buttermilk biscuit and a fluffy dinner roll. The dough is folded with a spreadable seasoned butter instead of a cold butter block, then rests overnight before baking.

The Protein-Forward version swaps the buttermilk for blended cottage cheese (acts like buttermilk while adding casein protein) and replaces a portion of the flour with unflavored whey protein isolate. Steamed, finely chopped broccoli folds into the dough alongside the cheddar.

Yield: 12 biscuits

Vegetarian Dairy Gluten

Ingredients

Original

Base Dough

Item	Amount	Notes
all-purpose flour	360g (3 cups)
sugar	25g (2 tbsp)
kosher salt	2 tsp Diamond Crystal	or 1 tsp Morton; check weight
instant yeast	1½ tsp	check weight
unsalted butter (cold, cubed)	57g (4 tbsp / ½ stick)
sharp cheddar	~200g (7 oz)	ideally aged sharp cheddar
buttermilk (room temperature)	240g (1 cup)

Seasoned Butter (for Lamination)

Item	Amount	Notes
unsalted butter (room temp, soft)	113g (8 tbsp / 1 stick)
garlic clove, finely grated	x1	medium-to-large
dried dill	~1 tsp	check weight
onion powder	~½ tsp	check weight
cayenne pepper	pinch
salt & black pepper	to taste

Topping

Item	Amount
butter (melted)	14–28g (1–2 tbsp)

Protein-Forward

Base Dough

Item	Amount	Notes
all-purpose flour	240g (2 cups)
unflavored whey protein isolate	~45g (½ cup)	avoid flavored or soy/plant proteins — they absorb moisture differently
sugar	19g (1½ tbsp)
kosher salt	2 tsp Diamond Crystal	check weight
instant yeast	1½ tsp	check weight
unsalted butter (cold, cubed)	42g (3 tbsp)
sharp cheddar	140g (5 oz)
broccoli florets (steamed, cooled, finely chopped & dry)	~100g (1 cup)
low-fat cottage cheese	200g	blended with the milk
skim milk	~40g	enough to reach a thick buttermilk consistency

Garlic-Herb Butter (for Lamination)

Item	Amount	Notes
unsalted butter (room temp, soft)	85g (6 tbsp)	slightly reduced to offset cottage cheese moisture
garlic clove, finely grated	x1	medium
dried dill	1 tsp	check weight
onion powder	½ tsp	check weight
salt & black pepper	to taste

Topping

Item	Amount
butter (melted)	as needed

Tools

Items
large bowl
small bowl
box grater
rolling pin
bench scraper
small offset spatula
plastic wrap
sharp knife
baking sheet lined with parchment
wire rack
small blender (protein-forward)
steamer + paper towels (protein-forward)

Recipe

Original

Make the Base Dough

1. Combine dry ingredients: In a large bowl, whisk together the 360g of flour, sugar, salt, and instant yeast.

2. Cut in butter: Add the 57g of cold, cubed butter. Use your fingertips to smash the butter into the flour until the largest pieces are lentil-sized.

3. Add cheese: Grate the cheddar directly into the flour mixture on the large holes of a box grater. Toss lightly to coat.

4. Mix & hydrate: Make a well in the center and pour in the 240g of room-temperature buttermilk. Stir with a spatula until a shaggy dough forms. Turn out onto a work surface and gently fold/knead just until all the dry flour is hydrated.

5. First proof: Return the dough to the bowl, cover, and let rise at room temperature until expanded by 50–100%, about 45–60 minutes.

Prepare the Seasoned Butter

1. In a small bowl, combine the 113g of softened butter, grated garlic, dill, onion powder, cayenne, salt, and pepper. Mash with a spatula until smooth and spreadable.

Laminate

1. Roll out: Lightly flour your surface and the dough. Roll the dough into a rectangle roughly ⅜-inch thick.

2. Spread butter: Mentally divide the dough into thirds vertically. Dollop and evenly spread the seasoned butter over the bottom two-thirds, going right to the edges. Leave the top third plain.

3. Fold 1: Fold the plain top third down over the middle third, then fold the bottom third up over the center, like a letter.

4. Fold 2: Turn the packet 90° so the open seam is on your right. Roll out again to ⅜-inch thick, then do another letter fold.

5. Chill: Wrap in plastic. Freeze for 10 minutes, then refrigerate for 30 minutes to relax the gluten and keep the butter cold.

6. Fold 3: Lightly flour the surface. Position the seam to the right and roll out one last time into a rectangle. Do a final letter fold.

7. Overnight rest: Wrap tightly and refrigerate for at least 6 hours, up to 16 hours max.

Cut, Proof, and Bake (Next Day)

1. Trim & cut: Place the cold dough on a cutting board. Trim the rough outer edges slightly to expose the laminated layers. Cut into a 3x4 grid for 12 square biscuits — use a sharp knife and straight up-and-down motions.

2. Second proof: Transfer the squares to a parchment-lined sheet tray. Cover loosely and let rise at cool room temperature until slightly domed and puffy, about 1–1½ hours.

3. Bake: Preheat the oven to 400°F (200°C). Brush the tops with melted butter. Bake on the center rack for 15–20 minutes, until deeply golden brown.

4. Cool & serve: Transfer to a wire rack, let cool slightly, and serve warm.

Protein-Forward

Prep the Broccoli & Cottage Cheese

1. Broccoli: Steam the broccoli florets until tender-crisp. Cool completely, chop into tiny pieces (small confetti, not chunks), and press between paper towels to remove excess moisture.

2. Cottage cheese base: Blend the 200g of cottage cheese with ~40g of milk in a small blender until completely smooth. Bring to room temperature before using.

Mix the Dough

1. Combine dry ingredients: Whisk the 240g of flour, whey protein isolate, sugar, salt, and instant yeast in a large bowl.

2. Cut in butter: Add the 42g of cold, cubed butter and work it into the flour with your fingertips until broken down into lentil-sized bits.

3. Add broccoli & cheddar: Toss the grated cheddar and chopped broccoli into the flour mixture.

4. Hydrate: Pour in the blended cottage cheese mixture. Stir with a spatula until a shaggy dough comes together, then gently knead on the counter just until no dry flour spots remain.

5. First proof: Cover in the bowl and let rise at room temperature for 45–60 minutes, until puffed by ~50%.

Laminate & Chill

1. Garlic-herb butter: Mix the 85g of softened butter with the garlic, dill, onion powder, salt, and pepper.

2. Roll & spread: Roll the dough into a ⅜-inch thick rectangle. Spread the garlic butter over the bottom two-thirds. Letter fold: top third down, bottom third up.

3. Second turn: Rotate 90° (seam to the right), roll out to ⅜-inch, and fold in thirds again.

4. Chill: Freeze 10 minutes, then refrigerate 30 minutes.

5. Final turn & long rest: Roll, fold a 3rd time, wrap, and refrigerate for at least 6 hours or overnight.

Cut, Proof, and Bake (Next Day)

1. Cut: Trim the outer edges and slice the dough into 12 squares (3x4 grid).

2. Second proof: Place on a parchment-lined pan, cover, and let rest at cool room temperature for 1 hour, until slightly domed.

3. Bake: Preheat the oven to 385°F (195°C) — slightly lower than the original to keep the protein isolate from over-browning. Brush the tops with melted butter and bake for 16–20 minutes until golden brown.

Tip

Keys to clean layers and a good rise: Keep the butter cool while folding, don’t over-fold (3 letter folds total is the sweet spot), and always cut the dough cold with a sharp knife using straight up-and-down motions.

Note

Why this method works:

• Yeast + buttermilk combines the tender, flaky layers of a biscuit with the fluffy, airy crumb of a dinner roll.
• Spreadable seasoned butter is easier than a cold butter block and puts the garlic and herbs right between the layers.
• Square cuts mean no scraps and no re-rolling, so the edge lamination stays pristine.

Original vs. Protein-Forward

Element	Original	Protein-Forward	Why
protein source	buttermilk & cheese (~8g protein/biscuit)	cottage cheese + whey isolate (~11g protein/biscuit)	more protein and fewer calories while keeping the structure
hydration base	buttermilk	blended cottage cheese + milk	replicates buttermilk’s acidity and moisture, with lots of casein
add-ins	cheddar only	cheddar + chopped broccoli	adds color, texture, and micronutrients; pat the broccoli dry so water doesn’t ruin the layers
bake temp	400°F (200°C)	385°F (195°C)	whey browns faster; the lower temp keeps the tops from burning before the center cooks

Nutrition

Original

Nutrition Facts 12 servings · 1 biscuit each

Calories 310

% Daily Value*

Total Fat 19g 24%

Saturated Fat 11g 57%

Cholesterol 52mg 17%

Sodium 320mg 14%

Total Carbohydrate 27g 10%

Dietary Fiber 1g 3%

Total Sugars 3g

Includes 2g Added Sugars 4%

Protein 8g

Vitamin D 0.3mcg 2% Calcium 147mg 11% Iron 1.5mg 8% Potassium 88mg 2%

* % Daily Value based on a 2,000 calorie diet · Estimated values

Protein-Forward

Nutrition Facts 12 servings · 1 biscuit each

Calories 250

% Daily Value*

Total Fat 15g 19%

Saturated Fat 9g 44%

Cholesterol 41mg 14%

Sodium 330mg 14%

Total Carbohydrate 19g 7%

Dietary Fiber 1g 3%

Total Sugars 3g

Includes 2g Added Sugars 3%

Protein 11g

Vitamin D 0.3mcg 2% Calcium 120mg 9% Iron 1mg 6% Potassium 105mg 2%

* % Daily Value based on a 2,000 calorie diet · Estimated values

Note

How these were estimated: No published nutrition info exists for this recipe, so these are ingredient-by-ingredient estimates from USDA FoodData Central values, divided across 12 biscuits. They assume Diamond Crystal salt, low-fat buttermilk, 2% cottage cheese, ~1½ tbsp of butter for brushing, and a generic unflavored whey isolate (~90% protein) — your brand’s label will shift the protein number. Most of the fat comes from the butter: 191g in the original, 148g in the protein-forward version.