These Ricotta Parmesan Gruyere Biscuits are super flaky and are studded with cheese and black pepper. This is the biscuit you need!!
Song giving me life: Curtis Mayfield – Move On Up
I’m heavily considering quitting Twitter for life. I have quit for stints which lasted, at most – One week. Those were glorious weeks. I didn’t feel that constant feeling of dread in the pit of my stomach, nagging at me. Or how far we have sunk as a society. No idea of the daily breakdown of simple discourse, let alone political discourse. I lived my life. And it was good. I felt good. I wasn’t weathering, or inching ever closer to heart failure.
Within a week, however – I was back on Twitter, scrolling through my feed and reading comments that made my jaw drop and I curse all the damn time.So many people with ‘Christian’ in their Twitter bios spewing the most hateful things merely because folks have a difference of opinion based on their personal experience.
I usually do not engage these folks. I find them volatile and dangerous. We aren’t listening to one another – And though I am fully aware this breakdown happened about a year after we elected a black man into office and he was unable to part the seas, or turn water into massive profit – It’s still jarring to see day after day. I don’t have much hope this will change right now. We have sunk so low. Of course, I don’t want to be one of those people who want to be willfully ignorant, but I’m not sure I can survive on a steady diet of Twitter hate.
Now flow with me, let’s talk about these Ricotta Parmesan Gruyere Biscuits.
These biscuits aren’t full of hate. They were made with love and so.much.cheese. I know, they’re super flat. They’re purty though, right? The flat issue is totally my fault. I know biscuit dough shouldn’t be rolled flat, but sometimes I can’t help myself. Ideally, biscuit dough should be rolled to about at least 1 ¼ inch thick to get those super thick flaky biscuits. I urge you to roll ‘em right.
How to make Ricotta Parmesan Gruyere Biscuits
So these little gems are mixed with butter, black pepper, plus three kinds of cheese: Ricotta, Parmesan – And my all-time favorite – Gruyere. Gruyere is like super fancy Swiss. But it’s not Swiss. It doesn’t compare. Swiss is like that person you booty call when there’s no one available.
Gruyere is the one you marry.
The dough comes together pretty quickly. It’s a sticky, wet sort of dough. Don’t worry – Once it cools it will be just fine. You cut the dough into rounds with a biscuit or round cutter and bake right away. These
Ricotta Parmesan Gruyere Biscuits are best served warm, alongside a meat cooked with copious amounts of gravy or sauce.
Or on their own, just you and these cheesy biscuits hiding in a closet somewhere.
Want some cool bread recipes? Here are my favorite links below!
Ricotta Parmesan Gruyere Biscuits
- 1 ½ cups All purpose flour spooned then leveled in measuring cup
- 2 teaspoons Baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 8 tablespoons 1 stick Unsalted butter, cold and cut into 1-inch pieces
- 1 heaping cup Ricotta cheese
- 1/2 cup Grated parmesan cheese
- 1/4 cup Grated Gruyere cheese
- 1 large Egg
- Heavy cream to finish
- Kosher salt for sprinkling optional
- Preheat oven to 425° Fahrenheit. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, kosher salt, and black pepper. Add the butter and with your fingers work the butter into the flour until the mixture resembles coarse sand and you are left with some pea-sized butter pieces. Make a well in the center of the flour mixture.
- Combine the ricotta cheese and egg quickly and add to the flour mixture, followed by the parmesan and gruyere cheeses. With a spatula, stir the mixture until just combined. Turn the dough onto a floured surface and pat the dough to a rough rectangle and is at least 1 1/4 inch thick. Fold the dough in half onto itself and pat once more into a rough ¾ inch rectangle, making sure to lightly sprinkle more flour to prevent sticking. Wrap the dough in plastic wrap and place in the refrigerator to chill for about 30 minutes.
- Remove the dough from fridge and turn the dough onto a lightly floured work surface. With a round cutter, cut the biscuits and transfer them onto your prepared baking sheet, spacing biscuits about 1 inch apart.. Press the scraps together and pat to 1 1/4 inch thickness. Cut with a round cutter and transfer to prepared baking sheet. Repeat pressing and cutting remaining scraps if needed. Brush tops of biscuits with heavy cream and sprinkle with kosher salt, if desired.
- Place in the oven and bake for 15-18 minutes or until the biscuits are golden brown. Serve warm. Makes about 8/10 thick biscuits, or 12-15 thin biscuits (like the ones pictured)
- Slightly adapted from Two of a Kind