Let's Keep In Touch!



Easy Cheesy Biscuits

Nothing is more satisfying than homemade biscuits! Here’s chef Emily Ellyn’s recipe for a cheesy version using mozzarella and ricotta. They make a perfect accompaniment to breakfast, lunch, or dinner!

Prep Time: 10 mins

Cooking Time: 20 mins

Yield: 18-20; 3-inch biscuits



  • 3 1/3 cups all-purpose flour (plus some for rolling out dough)
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • ½ tablespoon salt
  • 1 teaspoon fresh ground pepper
  • 1 stick (¼ pound) cold unsalted butter, cut in pieces
  • 1 cup Frigo® Fresh Mozzarella Cheese
  • 1 cup buttermilk + 2 tablespoons for brushing tops
  • ½ cup Frigo® Fresh Ricotta Cheese


Set a rack in the center of the oven and preheat to 425°F.

Sift all dry ingredients into a large bowl and whisk together.

With a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal. There may be some pea-sized pieces of butter remaining.

Gently stir in the 1-cup of buttermilk and ricotta until the dough just holds together with no large, dry lumps. The dough will appear to be a shaggy mess. At this time, gently fold in 1 cup mozzarella.

Roll out the dough on a floured surface into ½ -inch thick rectangle and fold into thirds. Turn the dough 90 degrees and roll dough out to ½ -inch thick rectangle again. Repeat this process 4 times. Then cut 3-inch biscuits with a biscuit cutter or the edge of a drinking glass.

Line a baking sheet with parchment or lightly greased baking sheet with shortening or cooking spray. Place biscuits on baking sheet leaving at least ½-inch in between.

Brush the tops with buttermilk. Bake until the tops and bottoms are golden brown and biscuits are cooked through, about 20 minutes. Let rest for 1 minute and then transfer to a wire rack.

Enjoy while warm with dinner or bake into a Creamy Chicken One Pot Pie!


Fresh Tip: Don’t have buttermilk? Make your own! Whisk 1 cup of milk with1 tablespoon of lemon juice or white vinegar. Allow to sit for 5 minutes until thickened slightly and voila you have a buttermilk!