Cooking At Home: What's Old is New Again

When I was a kid, my family frequented a restaurant in Michigan near where we lived. As part of a regional chain that closed in 2002, the menu honorably lives on in our hearts – and on our palates! (What I wouldn't give for just one more meal there!) From bean and ham soup, coleslaw and fried perch to custard pie and au gratin potatoes, we each had our favorites. One thing we all agreed on was the biscuits. Served warm and positively slathered in salted butter and honey, they were at the top of everyone's list.

About 15 years ago, while stumbling around the internet, I found a copycat recipe for said biscuits posted by a fellow Michigander who also missed them. I was a bit surprised to learn that the secret (or so the poster claimed) to their rich, tender texture and mildly tangy taste was, in fact, cottage cheese. So while influencers may claim to have recently discovered the secret power of cottage cheese, Bill Knapp's, which opened way back in 1948, was, without knowing it, blazing that trail.

Those beloved biscuits may be gone, but their legacy lives on in my recipe for Cottage Cheese Biscuits, a recreation of that childhood favorite.