Real Recipes From Real Home Cooks ®

now that's a biscuit!

(2 ratings)
Recipe by
Melodee Fiske
Mesa, AZ

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.

(2 ratings)
yield 5 large fluffy, succelent biscuits
prep time 10 Min
cook time 15 Min

Ingredients For now that's a biscuit!

  • 2 c
    bread flour
  • 2 tsp
    baking powder
  • 2 tsp
  • 1/2 c
  • 1/4 c
    whole milk ricotta cheese
  • 1/2 c
    extra sharp white cheddar cheese (oh heck yes)
  • 1/2 c
    milk ( take it to a whole new level with buttermilk, if you have any)

How To Make now that's a biscuit!

  • 1
    Put flour, salt, and baking powder in a bowl.
  • 2
    Cube cold butter.
  • 3
    Cut butter into flour with pastry cutter, or food processor until the butter is the size of a pea.
  • 4
    Add ricotta and cheddar cheese. Cut into mixture.
  • 5
    Make 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!
  • 6
    Turn 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.
  • 7
    Lightly spray the tops with olive oil. Place in a 425 degree over for 15-20 minutes or until biscuits are golden brown.

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