now that's a biscuit!
(2 ratings)
I made this recipe up one Sunday to accompany a Lemon and Thyme Roasted Chicken. There was a moment of silence when my husband and I bit into them for the first time. Oh my yum.
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(2 ratings)
yield
5 large fluffy, succelent biscuits
prep time
10 Min
cook time
15 Min
Ingredients For now that's a biscuit!
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2 cbread flour
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2 tspbaking powder
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2 tspsalt
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1/2 cbutter
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1/4 cwhole milk ricotta cheese
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1/2 cextra sharp white cheddar cheese (oh heck yes)
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1/2 cmilk ( take it to a whole new level with buttermilk, if you have any)
How To Make now that's a biscuit!
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1Put flour, salt, and baking powder in a bowl.
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2Cube cold butter.
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3Cut butter into flour with pastry cutter, or food processor until the butter is the size of a pea.
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4Add ricotta and cheddar cheese. Cut into mixture.
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5Make a well and slowly add milk. Mix gently with a spatula, or my favorite tool, my hand. If dough is too wet, add more flour. If the dough is too dry...add more milk!
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6Turn dough onto floured surface and shape into a circle. I like thick biscuits, so I leave my dough about 1 inch thick. Use a biscuit cutter to cut out biscuits and place in a lightly oiled/buttered cast iron skillet. Re-shape dough and keep cutting out biscuits until you have used all of the dough.
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7Lightly spray the tops with olive oil. Place in a 425 degree over for 15-20 minutes or until biscuits are golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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