Dessert

Cheesy Garlic Ricotta Biscuits Recipe

ByJack Voss January 10, 2026January 10, 2026

Introduction

These Cheesy Garlic Ricotta Biscuits are soft, flavorful, and perfect for any meal. Packed with sharp cheddar, Parmesan, and fresh herbs, they bring a delightful twist to classic biscuits. Warm and tender, they’re sure to become a family favorite.

A close-up view of a white plate filled with a pile of golden brown cheese and herb drop biscuits, each biscuit showing a rough, textured surface with melted orange cheese spots and green herb flecks scattered throughout. The biscuits have a rustic, uneven shape with slightly crispy, browned edges and a soft, fluffy interior layer visible where pieces touch. The background shows a white marbled texture with natural light casting soft shadows from the biscuits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup unsalted butter, cold, cubed
3/4 cup ricotta cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan cheese
1 cup buttermilk, cold
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped (plus more for garnish)
1 tablespoon chives, finely chopped (optional)

Instructions

Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground black pepper until well combined.
Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
Step 4: Fold in the shredded cheddar, grated Parmesan, minced garlic, chopped parsley, and chives (if using) until evenly distributed.
Step 5: Gently stir in the ricotta cheese and cold buttermilk until just combined. Be careful not to overmix to keep the biscuits tender.
Step 6: Using a large spoon or ice cream scoop, portion the dough into 12 equal mounds and place them evenly spaced on the prepared baking sheet.
Step 7: Bake for 16 to 18 minutes, or until the biscuits are golden brown on top.
Step 8: Remove from the oven and, if desired, brush the tops with melted butter and garnish with extra chopped parsley. Serve warm.

Tips & Variations

Use cold butter and buttermilk to ensure flaky, tender biscuits.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika.
Substitute fresh herbs like thyme or rosemary for different flavor profiles.
To make these gluten-free, try a 1-to-1 gluten-free flour blend in place of all-purpose flour.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat frozen biscuits in a 350°F oven for about 10 minutes or until warmed through, brushing with a little melted butter if desired.

How to Serve

A white plate holds a pile of six golden-brown cheese and herb biscuits, each about two layers thick with a rough, uneven texture. The biscuits have a crunchy exterior with melting spots of cheese that are light orange-yellow, and green herb flecks scattered throughout the white dough. Their edges are jagged and browned, showing the baked crispiness. The plate sits on a white marbled surface, and soft natural light casts gentle shadows around the biscuits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a dairy-free ricotta and buttermilk alternative, such as almond milk mixed with lemon juice. Keep in mind the flavor and texture will vary slightly.

What if I don’t have ricotta cheese?

You can substitute ricotta with an equal amount of plain Greek yogurt or cream cheese. Both will add moisture and richness, but ricotta provides a lighter texture.