1. Grease a 9" glass pie plate with melted butter; set aside.
2. In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
3. Working quickly, use your fingertips to rub cold butter into dry ingredients until mixture is well blended and resembles coarse crumbs; set aside.
4. In a blender, combine cheese, egg and juice; blend until smooth (about 30 sec.).
5. Pour blended cottage cheese mixture into flour mixture. Using a fork and a light touch, combine ingredients until evenly moist, pressing dough together to incorporate any dry bits (do not overwork the dough).
6. On a generously floured work surface, use lightly floured hands to pat dough into a rough square about 1" thick; cut into 9 squares.
7. Arrange biscuits in the prepared pie plate, evenly spaced apart; brush lightly with melted butter.
8. Preheat oven to 425°. Meanwhile, invert a large bowl over the pie plate; let biscuits rest at room temperature for 30 min.
9. Remove bowl; transfer pie plate to preheated oven. Bake until biscuits are golden-brown (about 15 min.).  
10. Serve warm; store any uneaten biscuits at room temperature, well wrapped, for 1-2 days.

Tasty Tip:

• Instead of using the rubbing method to incorporate the butter into the flour mixture, you can use the cutting method with two knives or a pastry cutter, whichever feels most comfortable. The key with rubbing is to work quickly and use only the tips of your fingers; otherwise, the heat from your hands may warm the butter. Small pieces of cold butter, evenly distributed throughout the flour mixture, help create a light, flaky texture, particularly in biscuits and scones.