Save It Cheesy Garlic Biscuits with Ricotta are one of those irresistible sides you can whip up with very little effort and turn any meal into something special. There is something addictive about the buttery crumb, the punch of fresh garlic, and the oozing pockets of cheese, all finished off with a touch of fresh herbs. Whether you bake them for a cozy weeknight dinner or bring them along to a potluck, these biscuits always disappear fast from the basket.
Every time I make these, they steal the show at the dinner table I first baked them for my cheese-loving niece and now they are my go-to comfort bake for weekend brunches
Ingredients
- All-purpose flour: Essential for structure in the biscuits Try to use a fresh batch for best rise
- Baking powder and baking soda: Help create that light fluffy texture Check dates and use fresh for a good lift
- Salt and black pepper: Brings out all the savory notes Look for fine sea salt for even seasoning
- Unsalted butter: Gives rich flavor and flaky texture Make sure it is very cold when you work it in
- Ricotta cheese: Keeps the biscuits moist and adds creaminess Opt for whole milk ricotta with no added stabilizers
- Sharp cheddar cheese: Brings a bold cheesy bite Freshly shredded cheese melts more smoothly
- Parmesan cheese: Adds depth and a nutty accent Always grate fresh for the best taste
- Buttermilk: Loosens the dough and gives gentle tang Cold buttermilk makes the biscuits extra tender
- Garlic: Fresh garlic infuses every bite Chop finely for best distribution
- Fresh parsley: Adds color and freshness Flat-leaf parsley has the brightest flavor
- Chives: An optional mild onion-like note Snip with scissors for easy prep
Instructions
- Preheat and Prep:
- Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper This high temperature helps the biscuits brown quickly while remaining soft inside
- Mix Dry Ingredients:
- In a large bowl gently whisk together flour baking powder baking soda salt and pepper until everything is evenly mixed This creates a balanced foundation
- Cut in Butter:
- Drop in cold cubed butter Use a pastry cutter or your fingertips to work it into the flour The mixture should look like coarse crumbs with small butter pieces This is key for flaky pockets
- Add Cheeses and Herbs:
- Fold in the grated cheddar and Parmesan the minced garlic chopped parsley and chives if you are using them This step builds layers of flavor throughout the dough
- Incorporate Ricotta and Buttermilk:
- Dollop in the ricotta and pour in the cold buttermilk Stir very gently just until it is all barely moistened The dough should look somewhat shaggy Overmixing will make the biscuits tough
- Shape the Biscuits:
- Scoop the dough into twelve equal mounds using a large spoon or ice cream scoop Set them on the prepared baking sheet with some room in between They will spread a bit as they bake
- Bake:
- Slide the tray into your hot oven Bake for about sixteen to eighteen minutes or until the biscuits are puffed and golden The aroma of cheese and garlic will tell you they are nearly done
- Finish and Serve:
- Once out of the oven brush the tops with warm melted butter for extra richness Sprinkle a little more parsley for a burst of color Serve while still warm for the softest crumb
Save It The combination of ricotta and sharp cheddar is my secret favorite It makes every bite almost melt-in-your-mouth My daughter once tried these straight from the oven and declared them better than any restaurant bread basket No higher praise in our house
Storage Tips
Let biscuits cool to room temperature before storing so steam does not make them soggy Pop leftovers in an airtight container and they will stay soft for two days at room temperature For longer storage slide them into the freezer and reheat straight from frozen at three fifty Fahrenheit until warm
Ingredient Substitutions
If you are out of cheddar swap in mozzarella for milder flavor or Gruyère for even more nuttiness For ricotta try cottage cheese blended until creamy Use dried parsley if fresh is unavailable Reduce to one tablespoon since dried herbs are more potent
Serving Suggestions
Pair these biscuits with tomato soup your favorite chili or a crisp green salad They make a lovely addition to a holiday ham or roast You can even slice them and fill with scrambled eggs for a quick savory breakfast sandwich
Cultural Roots
The classic American biscuit gets an upgrade in these savory bakes Ricotta brings a touch of Italian flair while the trio of cheeses adds richness Southern cooks might recognize the buttermilk method which keeps things tender and flaky
Seasonal Adaptations
Use chopped fresh basil or dill in summer for a brighter herbal note Swap out the cheeses in autumn for more aged varieties like Gruyère Try a sprinkle of crushed red pepper for cozy winter warmth
Success Stories
Friends have asked for the recipe after just one bite at potlucks My neighbor makes a gluten free version using one to one flour and says the results are just as fluffy These are the first thing to vanish from brunch buffets every time
Freezer Meal Conversion
If you want to work ahead scoop out the biscuit dough onto a tray and freeze until solid Once frozen transfer to a zip bag and bake straight from frozen adding a minute or two to the bake time This is a lifesaver for busy weeknights
Save It Serve the biscuits warm from the oven to enjoy the best flavor and texture. They are perfect for any meal and guaranteed to be a hit with family and friends.
Recipe FAQs
- → Can I use different cheeses?
Yes, you can substitute cheddar with mozzarella or Gruyère for a unique flavor profile.
- → How do I keep biscuits fluffy?
Use cold butter and avoid overmixing the dough to ensure tenderness and flakiness.
- → What herbs work best for garnishing?
Fresh parsley adds brightness; chives also complement the flavors well, both in the dough and on top.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian. Always check cheese and buttermilk labels for additives or enzymes.
- → How do I serve these biscuits?
Serve warm as a side with soups or salads, or enjoy as a savory breakfast treat.
- → Can I freeze the biscuits?
Yes, cool them completely before freezing in an airtight container. Reheat before serving for best texture.