Quick and Easy Ricotta Cheese Biscuits

Quick and Easy Ricotta Cheese Biscuits

Soft and moist, this is an excellent all purpose biscuit to serve with soup for a filling lunch. I whipped these up in less than an hour, including prep and cleanup time. I served the biscuits with miso soup with wild mushrooms for a delectable dinner that in no way betrayed the short time I spent preparing it.

Quick and Easy Ricotta Cheese Biscuits

Quick and Easy Ricotta Cheese BiscuitsQuick and Easy Ricotta Cheese Biscuits
Recipe by
Published on May 14, 2009

These easy, soft and moist tea or dinner biscuits with smooth ricotta cheese can be whipped up in no time

Preparation: 15 minutes
Cooking time: 10 to 12 minutes

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  • 2 cups unbleached white flour
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons fresh parsley, chopped
  • 1 large egg
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 1/4 cup plain yogurt
  • Preheat an oven to 425°F and line a baking sheet with parchment paper.

  • In a large mixing bowl, combine the flour, baking powder, salt and parsley. Make a well in the center of the ingredients.

  • Beat the egg until frothy in a small bowl. Now beat in the ricotta cheese. Stir in the olive oil and yogurt. Pour into the dried ingredients and stir until you have a soft dough.

  • Turn the dough out onto a lightly floured board and gently knead 8 to 10 times. Shape the dough into round 2-inch biscuits about 1-inch thick and arrange on the baking sheet.

  • Bake for 10 to 12 minutes or until the biscuits are golden brown. Cool on a wire rack for a few minutes and serve warm.

Makes 10 to 12 biscuits
Quick and Easy Ricotta Cheese Biscuits

More savory biscuits recipes:
Cheddar Dijon Biscuits
Cornmeal Biscuits
Olive Oil Parmesan Biscuits


Indhu said...

wwoww... these are yummy... and soo easy to make... am definitely trying this recipe :)

Parita said...

Yummmy...biscuits are looking delicious..love the addition of parsley :)

Suparna said...

Hi Lisa,
Your all purpose biscuits have this wild and untamed look I love it completely. sometimes after eating/seeing a whole lot of well groomed cakes, biscuits, cookies ;)this one has a homely touch and look. I would love to try it sometime for sure...I'll bookmark the recipe and treasure it :) Thanks Lisa.

Lisa Turner said...

Love your comment Suparna :) They really were quite tasty. I hope you enjoy them.

Ramya Vijaykumar said...

Splendid biscuits Lisa... When I saw quick I immediately bookmarked it... looks soft and puffy!!!

Pooja said...

Yummy biscuits! Looking at your shots tempts me to grab one right from the picture!

A_and_N said...

I know what to do with the leftover ricotta cheese!! Thanks a ton for this!

Johanna GGG said...

I always love your biscuit recipes - just the sort of thing I love with a soup too - and I imagine ricotta would make these lovely and light

karuna said...

these biscuits look actually easy and yummy too

Manju said...

savoury biscuits are always waay too yummy!!

Ashwini said...

Wow that looks awesome. Love savory biscuits anytime. Delicious.

eatme_delicious said...

Oh I totally have to make these!! They look awesome. Actually I think I need to start working my way through many of your biscuit recipes! ;)

Chitra said...

hmm,lovely biscuits..looks perfect in texture!!

Unknown said...

wow perfect looks yummy yum crisp biscuits.

franmouse39 said...

These look so yummy!

Unknown said...

I have just made these, and they are delicious. I did not have any yogurt on hand, so I substituted buttermilk. Ricotta adds nice softness to these biscuits and it takes so little time to make. Thanks for the recipe.

sbaily said...

just made these ricotta cheese biscuits, had them with homemade chili, they were great, very light and fluffy

tometheridge said...

Terrific! Substituted grapeseed oil for olive oil to give them a bit lighter flavor. Thank you!!

Anonymous said...

I had some ricotta to use up so I made these tonight to go with some soup I'd made. They were a great addition to dinner! I ran out of ricotta so I subbed some sour cream--about 1/3 c to make up for missing ricotta. Nice recipe! I find a lot of biscuit recipes have too much liquid added but these were spot on! Thanks for sharing!

Unknown said...

I made these a couple of weeks ago and they were absolutely delicious! Thanks so much for sharing the recipe!

Unknown said...

Have made them twice now to use up left over ricotta. They are very tasty. Since I'm not a fan of parsley, I've used chives instead. Great recipe!!