Herb Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter, 3 tablespoons melted and 3 tablespoons chilled and cut into 1/2 inch pieces
• 1/2 cup Havarti cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup cottage cheese
• 1/2 cup whole milk
• 1 tablespoon chopped fresh dill
• 2 teaspoons lemon juice

Directions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in a food processor until mixture resembles wet sand, about 10 1-second pulses. Transfer to a large bowl.
3. Process cottage cheese, milk, dill, and lemon juice in the food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
4. On a lightly floured countertop, knead dough until smooth, 8-10 kneads. Pat dough into a 7 inch circle about 1 inch thick.
5. Using a 2 inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet. Gather remaining dough and pat into a 1 inch thick circle and cut out remaining biscuits.
6. Bake until golden brown, 13-15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. The biscuits will keep at room temperature for 1 day.