Now THAT'S a Biscuit!

Melodee Fiske


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 votes

5 large fluffy, succelent biscuits
10 Min
15 Min


  • 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.

Printable Recipe Card

About Now THAT'S a Biscuit!

Course/Dish: Biscuits
Other Tag: Quick & Easy

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