Quark Biscuits

September 1997

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Quark, a mild fresh cheese, yields a particularly moist biscuit.

Quark Biscuits

Makes: 1 dozen biscuits

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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup quark cheese
  • 2/3 cup water


  1. Preheat oven to 450°F.
  2. Sift flour, sugar, baking powder and salt into a large bowl. Whisk quark and water in a small bowl. Make a well in the dry ingredients. Add quark mixture and stir with a fork just until blended. (Do not overmix.)
  3. Turn the dough out onto a lightly floured surface. Knead a few times and pat into a 1-inch-thick circle. Cut out biscuits with a floured 2-1/2-inch round cutter and place on an ungreased baking sheet. Press dough scraps together and repeat to make 12 biscuits in all. Bake until tops are golden and firm to the touch, 12 to 15 minutes. Serve warm.

Tips & Notes

  • Quark is a mild, creamy fresh cheese that is low in fat. Pureed farmer's cheese can be substituted.


Per biscuit: 111 calories; 2 g fat (0 g sat, 0 g mono); 6 mg cholesterol; 19 g carbohydrates; 4 g protein; 1 g fiber; 305 mg sodium; 45 mg potassium.

Nutrition Bonus: Folate (15% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 fat

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