Herby Ricotta Biscuits Recipe

Name: Herby Ricotta Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 cup cold unsalted butter, cubed; 1 cup whole milk ricotta cheese; 1/2 cup whole milk; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh parsley

I’ll never forget the first time I tried to make these herby ricotta biscuits. I was so confident, I didn’t even measure the flour. I just dumped it in, thinking my grandma’s biscuit-making genes would kick in. They came out of the oven looking like sad, flat little rocks. My husband, trying to be nice, said they had “great structural integrity.” It was a disaster. But that failure made me obsessed with getting them right. Now, after more tries than I’d like to admit, they’re my go-to comfort food for every family brunch.

Recipe Card

Recipe Title	Herby Ricotta Biscuits Recipe
Servings	8 biscuits
Prep Time	15 minutes
Cooking Time	15 minutes
Calories	approx. 220 per biscuit

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup cold unsalted butter, cubed
1 cup whole milk ricotta cheese
1/2 cup whole milk
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley

That cold butter is non-negotiable. One time I used melted butter because I was impatient and my kitchen was hot. The biscuits spread into one giant, buttery puddle in the oven. It was a mess. And please, use fresh herbs if you can. I tried dried once and they just tasted like dusty grass. The flavor from fresh is a total game-changer.

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Add the cold, cubed butter to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized bits of butter remaining.
In a separate small bowl, mix together the ricotta, milk, and all the fresh herbs.
Pour the wet ingredients into the dry ingredients.
Gently stir with a fork until a shaggy, slightly sticky dough forms. Do not overmix!
Turn the dough out onto a lightly floured surface.
Gently pat the dough into a 1-inch thick rectangle.
Use a floured 2.5-inch round cutter to cut out biscuits. Press straight down, don’t twist!
Place the biscuits on the prepared baking sheet, close together so they rise up, not out.
Bake for 13-15 minutes, or until the tops are golden brown.
Let them cool on the pan for a few minutes before serving warm.

The biggest lesson I learned the hard way is in step 7. I used to be a chronic over-mixer, thinking a smooth dough was a good dough. Nope. It makes the biscuits tough and dense. The second you see no more dry flour pockets, STOP. It should look messy and lumpy. That’s what gives you those amazing, flaky layers.

Another funny fail was with the biscuit cutter. I didn’t have one, so I used a drinking glass. I twisted it like I was sealing a jar of pickles, and it sealed the edges of the dough, preventing them from rising. They baked up like little hockey pucks. Now I just press straight down and maybe give a little wiggle, but never a twist.

I love making a double batch of these on a Sunday. They reheat surprisingly well for a quick breakfast all week, which makes my rushed mornings so much easier. They’re the ultimate family favorite because they feel fancy but are secretly so simple. They’re perfect with soup, as a side for dinner, or just slathered with honey butter.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
220	24g	10g	7g

Honestly, the nutrition isn’t as bad as I thought it would be for such a rich-tasting biscuit. The ricotta adds protein and keeps them moist without needing a ton of extra fat. I’ve tried a healthier swap with part whole-wheat flour, and it works okay, but they’re definitely denser. For my gluten-free friend, I used a 1-to-1 GF flour blend and they turned out pretty good, just a bit more crumbly.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour or gluten-free 1-to-1 blend
Whole milk ricotta	Part-skim ricotta (but whole is better!)
Whole milk	Buttermilk (adds a great tang)
Fresh herbs	1 tbsp each of dried chives and dill (but fresh is best)

The buttermilk swap is my favorite accident. I was out of milk once and had buttermilk for pancakes. I used it and the biscuits had this amazing subtle tang that cut through the richness. It was a happy little mistake. The part-skim ricotta works, but the texture is a tad less tender. Dried herbs will work in a pinch, but the flavor is just not as bright and vibrant.

Tips

Freeze your butter for 10 minutes before cubing it. Cold butter is the secret to flaky layers.
If your dough is too sticky to handle, pop the whole bowl in the fridge for 15 minutes. It makes a world of difference.
For extra cheesy, golden tops, brush the biscuits with a little milk or melted butter before baking.
Don’t reroll the dough scraps more than once. Just pat them together gently. Overworking makes them tough.

I learned the fridge trick after a particularly frustrating afternoon. The dough was sticking to everything—my hands, the counter, the cat (just kidding, but it felt like it). I was getting so mad. I shoved the whole sticky mess in the fridge and walked away for a bit. When I came back, it was so much easier to handle. I wish I’d known that years ago!

FAQ

Can I make the dough ahead of time?
Absolutely! I often mix the dry and wet ingredients separately the night before. In the morning, I just combine them, shape, and bake. You can also freeze the unbaked biscuits on a sheet pan and then toss them in a bag. Bake from frozen, just add a couple extra minutes.

Why did my biscuits not rise?
Oh, I’ve been there. The usual suspects are old baking powder (it expires!), over-mixing the dough, or twisting the cutter. Check your baking powder’s date—if it doesn’t fizz when you drop some in water, it’s time for a new can.

My biscuits are dry. What happened?
You probably baked them a minute or two too long. Ovens vary so much. Start checking at 12 minutes. Also, measuring your flour correctly is huge. Fluff it up, spoon it into the measuring cup, and level it off. Scooping directly packs in too much flour and leads to dry biscuits.

That’s everything I know about making herby ricotta biscuits! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.