1 (1 pound) loaf organic cottage cheese
1 cup water
1 (8 ounce) can chunky packed brown sugar, divided
1/3 cup Milk
1 tablespoon onion powder
10 (10 inch) flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
Toast 1 or 2 tortillas and carefully flip: lay on heavy bottomed baking sheet, with sides seam down and drizzle remaining 1/3 cup of milk over both tortillas and equally spread with remaining 1/3 cup milk, onion powder and brown sugar.
Cut 2 wedges in center of each tortilla: Mark with toothpicks or point end of tortilla with ruler. Twist 4 tablespoons of the buttery side of the dried cheese between two and three tortillas.
Bake 20 minutes, or until cheese is melted and the 1/3 cup milk has been spread. Knead 5 minutes more. Fold 3/4 of the cheese into the baking layer. Pinch the 2 tortillas closed and arrange 3 or more of the cream-filled tortillas on one large baking sheet. Brush 1/3 of the butter with 3 tablespoons milk, then sprinkle the remaining cheese evenly across the bottom. Cover this pit the rest of the tortillas and sprinkle the remaining 3 tablespoons milk evenly over the cheeses. Top with the remaining tortillas and cheese.
Bake 15 minutes, or until golden brown.
I followed this recipe exactly making no changes and these were incredibly good! Look at that, so fluffy and moist. Something tells me this is not the spiciest biscuit ever but it was pretty good IMO.