High-Rise Herb Biscuits

High-Rise Herb Biscuits

Makes 10 large biscuits

Use fresh, bright green dill for the best herb flavor.

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

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 food processor until mixture resembles wet sand, about ten 1-second pulses. Transfer to large bowl. Process cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
3. On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7-inch circle about 1 inch thick. Using 2-inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet according to photos at right. Gather remaining dough and pat into 1-inch-thick circle and cut out remaining biscuits.
4. Bake until golden brown, 13 to 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 up to 1 day. (Reheat individual biscuits by microwaving them on highest power for 10 seconds.)