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
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!