From bagel to biscuit

This time the matter had nothing to do with bananas, but (and to keep it alliterative) the messages did have to do with bagel-biscuits. What Lauren was reporting on in these texts was all concerning a “bagel” recipe she'd made from TV personality Bethenny Frankel. In fact, what Frankel offered were more guidelines than a precise recipe, and it had been riffed on in myriad ways by those reviewing it.
I took this as permission to riff on it, too. My result was definitely more biscuit than bagel—fluffy rather than dense and more conducive to a pat of butter and a drizzle of honey than to a heavy smear of cream cheese. These wonderful biscuits have only five or six ingredients and are ready in 30 minutes, from start to finish. Also, the cottage cheese (and/or yogurt and/or ricotta) makes them protein powerhouses, and they are thus sort of like health biscuits.
Note that I did say "sort of." I happened to use half ricotta and half cottage cheese; Frankel recommends , using half Greek yogurt and half cottage cheese, and Lauren used all cottage cheese. I added a dash of salt because I always think that is a good idea and that proved to be the case here. Serve these warm out of the oven when ready, or toast to desired doneness once they have cooled. Top them as you like, or enjoy plain.
Breakfast Biscuits
♦ 2 cups all-purpose flour, plus more if needed
♦ 1 cup whole milk cottage cheese
♦ 1 cup whole milk ricotta cheese
♦ 4 tsp. baking powder
♦ 1/2 tsp salt...