Toasted Sesame Oil and Honey Cheese Biscuits

These tender, fluffy toasted sesame oil and honey cheese biscuits are lightly sweet, savory, and aromatic. Made with no butter. They’re perfect for breakfast, brunch, or snacks.

Tender, fluffy, and infused with the most amazing aroma of toasted sesame oil, these biscuits are not your average cheese biscuits. The nutty fragrance from the oil pairs beautifully with the gentle sweetness of honey and the savory richness of cottage cheese. The result is a biscuit that’s soft on the inside, lightly crisp on the outside, and full of flavor—even without butter or other fats!

I use toasted sesame oil often in cooking, but recently I started experimenting with it in baking—and now I’m kinda obsessed. It adds such a lovely depth to breads, sweets, and even desserts. The key, though, is to use toasted sesame oil, not just “sesame oil.” Regular sesame oil has almost no aroma or flavor. Make sure your bottle says “toasted.” It makes all the difference!

Why You’ll Like This Recipe

1. No butter, no problem – These biscuits are tender and rich-tasting thanks to whole-milk cottage cheese and egg.
2. Perfectly balanced flavor – Sweet honey, nutty sesame oil, and savory cheese in one bite.
3. Easy to make – No mixer, no special techniques. Just stir, cut, and bake.
4. Versatile – Enjoy them warm with your favorite spread or turn them into breakfast sandwiches.
5. A unique twist – Toasted sesame oil gives these biscuits an unexpected but delicious Asian-inspired flavor note.

Ingredients and Substitutions

1. Whole milk cottage cheese (at least 4% milk fat) – Adds moisture and a subtle tang. You can use whole milk ricotta in a pinch.
2. Egg – Helps bind and enrich the dough.
3. Honey – Adds natural sweetness and flavor. Maple syrup can be used as a substitute.
4. Toasted sesame oil – The star ingredient! Make sure it says “toasted.”
5. Baking powder – Gives the biscuits their lift and fluffiness.
6. Salt – Balances the sweetness and enhances flavor.
7. All-purpose flour – Keeps the texture light and tender.
8. Milk (as needed) – Just to moisten the dough if it’s too dry.
9. Toasted white sesame seeds (optional) – For garnish and extra nuttiness.

Storage

1. Room temperature: Keep in an airtight container for up to 2 days.
2. Fridge: I don’t recommend storing them in the fridge
3. Freezer: Wrap individually and freeze for up to 1 month. Thaw at room temperature and reheat before serving.

Tips for Success

1. Use toasted sesame oil only – Regular sesame oil has almost no flavor. “Toasted” should be clearly labeled on the bottle.
2. Don’t overwork the dough – Gentle handling keeps the biscuits tender and helps them rise nicely.
3. Don’t twist the cutter – Press straight down for clean edges and tall biscuits. When you twist, the sharp edge of the cutter presses the dough down and kind of “seals” the sides. This prevents the biscuits from rising evenly and as tall as they could during baking.
4. Adjust the milk if needed – Depending on your flour and cottage cheese, you might need an extra splash of milk to bring the dough together.
5. Bake on parchment paper – It prevents sticking and helps the bottoms brown evenly.
6. Brush with egg yolk wash – It gives the biscuits that beautiful golden sheen and color.

Serving Suggestions

1. Breakfast sandwiches: Split the biscuits and fill them with eggs, cheese, and bacon or sausage.
2. Sweet breakfast option: Spread with butter and drizzle with a bit more honey or a layer of jam.
3. Savory snack: Serve with slices of ham, smoked salmon, or a soft cheese like brie.
4. Brunch board: Pair with fruit, spreads, and cheeses for a fun and unique brunch addition.
5. Tea time treat: These biscuits go surprisingly well with a cup of green tea or oolong!

Frequently Asked Questions

1. Can I use regular sesame oil instead of toasted sesame oil?
No. Regular sesame oil is very mild and won’t contribute any flavor. Toasted sesame oil is what gives these biscuits their signature aroma and taste.
2. Can I make the dough ahead of time?
You can mix the dough, cut out the biscuits, and then refrigerate them (covered) for up to 6 hours before baking. Bake straight from the fridge, adding 1–2 minutes to the bake time.
3. Can I replace the cottage cheese with another type of cheese?
You can use ricotta cheese for a similar texture, though the flavor will be milder. Greek yogurt also works but gives a slightly tangier taste.
4. Can I make them gluten-free?
You can try using a 1:1 gluten-free all-purpose flour blend. The texture might be slightly denser but still delicious.
5. Why did my biscuits turn out dense or flat?
This can happen if the dough is overmixed or if the baking powder is no longer active. Make sure your baking powder is fresh, and handle the dough as little as possible.
6. How do I reheat leftover biscuits?
Wrap them loosely with aluminum foil. Warm them in a 350 F (180 C) oven for about 10 minutes, or pop them in the toaster oven until they’re lightly crisp on the outside again.

If you’ve never tried toasted sesame oil in baking, this is such a fun way to start. The flavor is subtle but distinctive—warm, nutty, and aromatic. Every bite of these biscuits feels like a comforting mix of sweet and savory.

Once you taste them, don’t be surprised if you start reaching for that bottle of toasted sesame oil more often than you ever thought you would!