Recipe Ingredients
- 1 ¼ cups cottage cheese, drained
- ½ teaspoon granulated garlic
- 1 tablespoon each fresh chopped dill, parsley & green onion
- 2 tablespoons fresh herbs (such as chives, parsley, or dill), finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons melted butter (optional, for brushing)
- 1 can (8) refrigerator biscuits, the large size
- 1 egg, beaten
Recipe Directions
- Heat about an inch of oil in a skillet or pot to 350 degrees Fahrenheit.
- Put the cottage cheese, garlic, herbs, and salt and pepper in a bowl and mix well to combine
- Open the can of biscuits and separate into 8 biscuits
- Then separate each biscuit into 2 equal round halves, put each half in between 2 pieces of parchment and flatten them with your hands or a rolling pin into larger, thinner rounds - about 50% bigger larger than the original size.
- Spoon a heaping tablespoon of the mixture onto one half of each biscuit, brush the edge of each with some of the beaten egg, then top with another biscuit
- Use a fork to seal the edges well, flip over and seal again.
- Carefully slip into the oil and cook 90 seconds on each, then place on papers towels to drain briefly.
- They’ll be hot, so be careful when eating.
