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)


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

About this Recipe

Course/Dish: Biscuits
Other Tag: Quick & Easy