Crafty and versatile cottage cheese: The protein-packed powerhouse you’re missing out on

Cottage cheese is like the unsung hero of the dairy aisle — unassuming yet packed with benefits that make it worth adding to your daily diet. First, it’s a powerhouse of protein, which is great for anyone looking to stay full longer or build muscle. Plus, it’s low in fat and calories, making it a smart choice if you watch your waistline.

But what really sets cottage cheese apart is its versatility. You can doll it up with fresh fruit for a quick breakfast, blend it into smoothies for extra creaminess, or even use it as a tangy base for dips. And let’s not forget the calcium — just a single serving helps keep your bones strong and healthy. So, whether you’re a fitness enthusiast or just someone who loves a good snack, cottage cheese deserves a spot on your plate.

These three recipes are perfect for using cottage cheese — whether you like cottage cheese or not. As cottage cheese has been having its moment again, many people have either sworn it off or embraced the cottage cheese life. All of these benefits of cottage cheese are available without you really tasting it.

Cottage cheese biscuits are a great batch-cooking item as you can make them ahead to enjoy for the whole week. You can make tiny breakfast sandwiches, enjoy them alone, or with some sausage gravy on top. My newest cottage cheese quiche recipe is spectacular and balanced with a crispy golden crust and crispy bacon bits. Blueberry cottage cheese scones are still light and fresh, offering a bite of Southern comfort packed with flavor.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

Cottage Cheese Biscuits

1¾ cup self-rising flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cold butter, shredded in a box grater

½ cup creamed cottage cheese (fat-free)

4 tablespoons milk of choice

1 tablespoon vinegar

In a large bowl, mix the flour, baking powder, baking soda and salt. Add the grated butter and toss to coat.

In a separate bowl, mix the cottage cheese, milk and vinegar and add that to the flour and mix just until combined.

Put on your floured surface, shape into a rectangle and cut six biscuits. Brush the top with a bit of milk and bake at 450 degrees for 10 minutes.

Makes 6 biscuits

— Biz Velatini

Cottage Cheese Quiche

1 premade or homemade pie crust

1 cup cottage cheese

4 large eggs

½ cup milk of choice

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper (optional)

1 cup fresh spinach, chopped

4 slices bacon, cooked and chopped

2 ounces Cheddar cheese

Preheat your oven to 375 degrees (190° C).

If using a premade pie crust, place it in a 9-inch pie dish. If making homemade, prepare and roll out the dough, then place it in the dish.

In a blender or large bowl, whisk together the cottage cheese, eggs, milk, salt, pepper, garlic powder, onion powder and cayenne pepper. Stir or blend the spinach and blend just until combined.

Pour the mixture into the prepared pie crust, spreading it out evenly. Top with the cheese and bacon.

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.

Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Serves 4

— Biz Velatini

Cottage Cheese Blueberry Scones

½ cup nonfat Greek yogurt

½ cup fat-free cottage cheese

⅓ cup low-fat buttermilk

2 cups self-rising flour

½ cup quick oats

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

1 cup fresh (or frozen, see Note) blueberries

1 tablespoon decorative sugar (optional)

Note: If using frozen blueberries, toss them in a little bit of flour so they don’t sink when cooking.

In a food processor, blend the yogurt, cottage cheese and buttermilk until smooth. Set aside.

In a large bowl, add the flour, oats, baking powder, salt and sugar and mix. Add blueberries and toss to coat in the flour.

Add the cottage cheese mixture to the dry mix and mix just until the dough comes together.

On parchment paper, shape the dough into an 8-inch circle, about 1-inch high.

Freeze for 45-60 minutes in that circle, without cutting. The reason you need to freeze it is so that you can get straight-cut lines before baking.

Heat oven to 400 degrees.

Slice the circle into 8 pieces. Separate and place on a baking sheet. Spray with avocado oil spray and sprinkle with the optional decorative sugar.

Bake for 15-18 minutes until the bottom is golden brown.

Makes 8 scones

— Biz Velatini