Save Cheesy Garlic Biscuits with Ricotta are my go-to when I want comfort food that comes together quickly with plenty of cheesy goodness and a big punch of fresh garlic. These biscuits turn any weeknight dinner into a cozy meal and disappear fast the moment they hit the table.
Every time I pull these from the oven, the kitchen fills with the smell of garlic and melting cheese. Even my pickiest eaters ask for seconds and the leftovers never last more than a day.
Ingredients
- All-purpose flour: It forms the essential structure for biscuits so use a good quality unbleached flour when you can
- Baking powder and baking soda: These leaveners help the biscuits to puff and have that signature tenderness Fresh is best for a good rise
- Salt and ground black pepper: Make the flavors pop and balance the richness Use kosher salt and freshly ground pepper for more depth
- Unsalted butter cold and cubed: Essential for flakiness and that melt in your mouth texture Always use real butter and keep it chilled until mixing
- Ricotta cheese: Adds moisture and tenderness Resourceful if you have leftover ricotta from another meal
- Shredded sharp cheddar cheese: Brings a punch of flavor Choose aged cheddar for the most tang
- Grated Parmesan cheese: For a salty nutty boost Go for fresh grated over the canned stuff
- Buttermilk cold: It lightens the crumb and gives subtle tang If you do not have buttermilk you can mix milk with a splash of lemon juice to substitute
- Garlic cloves minced: Garlic is the soul of this recipe Always use fresh and chop just before adding
- Fresh parsley and chives: Chopped herbs keep the biscuits tasting bright and fresh Buy a small bunch and save leftovers for garnish
Instructions
- Preheat the Oven:
- Start by setting your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Line a sturdy baking sheet with a piece of parchment paper so nothing sticks or burns on the bottom.
- Mix Dry Ingredients:
- In a very large bowl whisk together your flour baking powder baking soda salt and pepper so every bite gets balanced seasoning and even lift from the leaveners.
- Cut in the Butter:
- Take your cold cubed butter and work it into the flour mixture using either a pastry cutter or your fingertips. Rub until the texture looks like coarse peas with a few larger flakes. This step is crucial for those flaky layers so do not let the butter melt.
- Incorporate Cheeses Garlic and Herbs:
- Gently stir in the cheddar Parmesan minced garlic parsley and chives. Make sure the cheese and herbs get evenly coated with flour so they do not all clump together in one spot.
- Mix in Ricotta and Buttermilk:
- Add the ricotta to the bowl and pour in the cold buttermilk. Stir slowly with a spatula or wooden spoon just until the dough forms and you do not see flour streaks. Overmixing at this point will make your biscuits tough not tender.
- Scoop the Dough:
- Using a large spoon or an ice cream scoop drop twelve even mounds onto your lined baking sheet. Leave enough space so the biscuits can rise and crisp up on the edges without sticking together.
- Bake Until Golden:
- Place the tray in the center of your oven and bake for sixteen to eighteen minutes. When you see a deep golden crust and smell the aroma of garlic and bubbling cheese they are ready. Do not overbake or the bottoms may get dry.
- Finish and Serve:
- Take the biscuits out of the oven. For extra flavor brush their tops with a little melted butter and sprinkle extra chopped parsley. Let them cool just enough to handle and serve warm for the best taste and texture.
Save Fresh chopped parsley is my favorite finisher for these biscuits. The burst of color and bright flavor reminds me of family Sunday brunches when my kids would sneak into the kitchen just for the herb garnish.
Storage Tips
Store cooled biscuits in an airtight container on the counter for up to two days. If you want them to last longer refrigerate them for up to five days and reheat in the oven to crisp the edges again. To freeze wrap biscuits individually then place in a freezer bag. Reheat from frozen at three hundred fifty degrees Fahrenheit until warmed through and tender.
Ingredient Substitutions
Try swapping the cheddar cheese for shredded mozzarella or Gruyere to switch up the flavor. Greek yogurt can replace ricotta in a pinch though the texture will be a bit different. If you are out of buttermilk simply add a teaspoon of lemon juice to milk and let it sit for five minutes before using.
Serving Suggestions
These biscuits shine as a flavorful side for tomato soup creamy chowders or spicy chili. Sometimes I stuff them with scrambled eggs and spinach for a portable breakfast or serve them with a little honey for a sweet and savory twist.
Cultural Context
Cheesy biscuits have their roots in American baking traditions especially in the South where savory breads often take center stage at family gatherings. The addition of ricotta nods to Italian ingredients making this recipe an easy fusion of comfort foods from two food-loving cultures.
Seasonal Adaptations
Sprinkle in chopped fresh basil or thyme when herbs are in season Use roasted garlic instead of raw for a sweeter flavor on cold days Add finely diced jalapeno for a little kick in the summer months
Success Stories
You would not believe how fast these disappear at gatherings. They have become my signature potluck contribution because they travel well and draw a crowd around the food table every time. Friends often text for the recipe right after their first taste.
Freezer Meal Conversion
These biscuits freeze beautifully. Double a batch and store in the freezer so you will always have an easy side ready for busy weeknights or last-minute company. Reheat straight from frozen or thaw overnight for that fresh-baked feeling with zero prep.
Save Serve warm, and garnish biscuits with extra parsley for a beautiful finish. Enjoy every bite while the cheese is still melty and the biscuits fluffy.
Recipe FAQ
- → How can I make biscuits extra fluffy?
Keep butter and buttermilk very cold and avoid overmixing the dough for maximum fluffiness.
- → Can I substitute cheeses in the biscuits?
Yes, mozzarella or Gruyère work well in place of cheddar. Adjust for your preferred taste and texture.
- → What herbs pair best with garlic biscuits?
Fresh parsley and chives complement garlic, but dill or thyme can offer a unique twist.
- → Are these biscuits suitable for vegetarians?
Yes, the ingredients are vegetarian. Check cheese labels for any animal-derived additives.
- → How should biscuits be stored?
Store cooled biscuits in an airtight container at room temperature for up to two days. Reheat before serving.
- → Can these biscuits be frozen?
Yes, freeze baked and cooled biscuits for up to a month. Reheat in the oven for the best texture.