Cheesy Garlic Biscuits Ricotta (Printable Version)

Fluffy biscuits with ricotta, garlic, and three cheeses—savory, tender, and easy to make for any occasion.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper

→ Dairy & Cheese

06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup ricotta cheese
08 - 1/2 cup shredded sharp cheddar cheese
09 - 1/3 cup grated Parmesan cheese
10 - 1 cup cold buttermilk

→ Garlic & Herbs

11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, finely chopped, plus more for garnish
13 - 1 tablespoon chives, finely chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground black pepper.
03 - Add cold cubed butter to the bowl. Cut into flour using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
04 - Stir in shredded cheddar, grated Parmesan, minced garlic, chopped parsley, and chives until evenly distributed.
05 - Fold ricotta and cold buttermilk into the dough, mixing gently until just combined. Avoid overmixing for tender biscuits.
06 - Scoop dough into 12 evenly sized mounds using a large spoon or ice cream scoop. Arrange on the prepared baking sheet.
07 - Bake for 16 to 18 minutes until biscuits are golden brown on top.
08 - Remove from the oven. Optionally, brush biscuit tops with melted butter and sprinkle with additional parsley. Serve warm.

# Additional Tips::

01 -
  • Uses basic pantry and fridge staples you probably already have
  • No rolling or cutting dough just scoop and bake
  • Packed with flavor from three different cheeses and fresh herbs
  • Ready in just over thirty minutes from start to finish
02 -
  • Rich in protein and calcium from three cheeses
  • Freezes beautifully, so you can always have a stash on hand
  • A crowd-pleaser at any brunch spread, potluck, or holiday table
03 -
  • Do not skip chilling your butter and buttermilk Cube butter and pop it back in the fridge if your kitchen is warm
  • Handle dough minimally to keep the texture sigh worthy Using parchment makes cleanup a breeze Always taste your Parmesan before adding to be sure it is not too salty

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