5 from 2 votes
Dill Ricotta Biscuits
Work Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A perfect addition to serve with your favorite winter-time soups.

Course: Side Dish
Cuisine: American
Keyword: biscuits, bread, dill ricotta biscuits, ricotta biscuits
Yield: 12 Biscuits
Calories: 265 kcal
  • 4 cups all-purpose flour plus more for work surface
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp sugar
  • tsp salt
  • ½ cup 1 stick butter cut up
  • 1 cup buttermilk
  • 1 cup part-skim ricotta
  • 3 tbsp chopped fresh dill
  1. Heat oven to 375°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.
Recipe Notes

Light and fluffy biscuits with a twist of flavor.

Nutrition Facts
Dill Ricotta Biscuits
Amount Per Serving
Calories 265 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 511mg22%
Potassium 198mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 355IU7%
Vitamin C 0.1mg0%
Calcium 131mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.