- 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 buttermilk + 2 tablespoons for brushing tops
- ½ cup Frigo® Ricotta Cheese
- 1 cup Frigo® Fresh Mozzarella Cheese
Set a rack in the center of the oven and heat the oven to 425°F.
Sift all the dry ingredients into a large bowl and whisk them 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 the Frigo® Ricotta Cheese 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 the Frigo® Fresh Mozzarella Cheese.
Roll out the dough on a floured surface into a ½-inch thick rectangle and fold it into thirds. Turn the dough 90 degrees and roll it out to a 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 paper or lightly grease the baking sheet with shortening or cooking spray. Place the biscuits on the baking sheet, leaving at least ½ an inch in between.
Brush the tops with the buttermilk. Bake until the tops and bottoms are golden brown and the biscuits are cooked through, about 20 minutes. Let them rest for 1 minute and then transfer them to a wire rack.
Enjoy while they’re warm with dinner or bake them into a Creamy Chicken One-Pot Pie!
Rad Tip: Don’t have buttermilk? Make your own! Whisk 1 cup of milk with1 tablespoon of lemon juice or white vinegar. Allow it to sit for 5 minutes, until thickened slightly, and voila! You have buttermilk!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.