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Dill-Ricotta Biscuits

Yield: 12 biscuits Prep 15 mins Bake 375°F 25 mins to 30 mins Start to Finish 55 mins


  • 4 cups  all-purpose flour, plus more for work surface
  • 1 tablespoon  baking powder
  • 1 teaspoon  baking soda
  • 1 tablespoon  sugar
  • 1 1/2 teaspoons  salt
  • 1/2 cup  (1 stick) butter, cut up
  • 1 cup  buttermilk
  • 1 cup  part-skim ricotta
  • 3 tablespoons  chopped fresh dill


1. Heat oven to 375 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Using a pastry blender or two knives, cut in butter until mixture resembles small peas. In a medium bowl, whisk together buttermilk, ricotta and dill; stir into flour mixture. On a lightly floured surface with floured hands, pat out dough to 1-inch thickness.

2. Using a 3-inch biscuit cutter, cut out biscuits. Push together dough scraps and shape into more biscuits. Place biscuits, 1 inch apart, on a baking sheet.

3. Bake until puffed and golden, 25 to 30 minutes. Transfer sheet to a wire rack and let cool slightly. Serve warm. Makes 12 biscuits.

Nutrition Facts

  • cal.(kcal)270,
  • Fat, total(g)11,
  • chol.(mg)32,
  • sat. fat(g)7,
  • carb.(g)35,
  • fiber(g)1,
  • pro.(g)4,
  • sodium(mg)580,
  • Percent Daily Values are based on a 2,000 calorie diet