Ina Garten's Ricotta Cheese Recipe: Buttery Biscuit Twist With Herbed Crunch

Ina Garten's ricotta cheese recipe transforms simple ingredients into an elegant appetizer that feels like a hug from a Southern kitchen. 💛 The secret lies in her signature buttery biscuit twist—flaky layers that cradle creamy ricotta while fresh herbs add a bright, herby crunch.

I first tried this after hosting a dinner party where guests devoured every last bite before the main course even arrived.

What makes this recipe special is how it balances richness with freshness—the biscuit dough is tender yet sturdy enough to hold the ricotta without falling apart. The herbed topping isn't just garnish; it adds texture and a burst of flavor that cuts through the creaminess.

Ina's method ensures every bite delivers that perfect contrast of crispy, creamy, and fresh.

By the time you serve these, your guests will be reaching for seconds without hesitation. The golden biscuit cups encase velvety ricotta, topped with a sprinkle of parsley and a touch of flaky salt that makes each bite irresistible.

This appetizer works equally well as a crowd-pleasing starter or a sophisticated snack for a weekend brunch.

For those who love Ina's approach, this recipe delivers her signature elegance with minimal fuss. The dough comes together in minutes, and the assembly is almost meditative—like putting together a tiny edible work of art. Perfect for special occasions or when you want to impress without stressing over complicated techniques.

Ingredients for ina garten ricotta cheese

Simple, elegant ingredients that transform into golden biscuit cups cradling creamy ricotta.

The ricotta is the heart of this recipe, so opt for whole-milk ricotta—it's creamier and holds its shape better. Drain it overnight in a fine-mesh strainer lined with cheesecloth to remove excess moisture, which prevents soggy biscuits. For butter, Plugrá or Land O'Lakes unsalted are reliable choices, but any high-quality brand works. The flour should be sifted to avoid dense biscuits; King Arthur or Gold Medal are ideal for consistent results. Fresh herbs like parsley and chives are non-negotiable—they add that signature Ina Garten brightness that cuts through the richness.

No fresh parsley? Dried parsley at half the amount works, but the flavor won't be as vibrant. Substitute chives with green onion tops if needed. For a dairy-free twist, use ricotta made from almond or coconut milk, though the texture will differ slightly. If you're short on time, pre-shredded Parmesan can replace some of the ricotta, but it won't be as creamy. The heavy cream can be swapped for half-and-half or even whole milk, though the biscuits may not be as tender. For extra flakiness, chill the butter longer—up to 24 hours in the fridge works wonders.

Assembled biscuit cups keep well in the fridge for 3-4 days, covered tightly to prevent drying. For longer storage, freeze them unbaked for up to 3 months—bake straight from frozen, adding 2-3 minutes to the time. To reheat, warm in a 350°F oven for 5-7 minutes until golden and crisp. These make perfect make-ahead appetizers for dinner parties; assemble them the night before and bake fresh the next day. The herbed topping can be prepped ahead and stored in the fridge for 2 days, keeping the herbs fresh.

Step-by-step instructions for Ina Garten's ricotta cheese biscuits

Here's how to create Ina's signature buttery biscuits with a herbed ricotta twist.

In a large mixing bowl, combine the 1 lb ricotta cheese (ensure it's drained overnight) with the 0.75 cup cold cubed unsalted butter. Use a wooden spoon or rubber spatula to mash the butter into the ricotta until it forms a smooth, creamy paste with no visible lumps. This step is crucial for achieving that signature flaky texture Ina's biscuits are known for.

Add the 1 whole large egg and 0.25 cup cold heavy cream to the ricotta mixture. Mix gently until fully incorporated, being careful not to overwork the dough. The mixture should be thick but still pourable. In a separate small bowl, whisk together the 2 cups sifted all-purpose flour, 2 tsp baking powder, 1 tsp coarse kosher salt, 1 tbsp granulated sugar, and 0.25 tsp black pepper. This dry mixture will form the structural backbone of your biscuits.

Gradually pour the dry ingredients into the ricotta mixture, stirring gently with a wooden spoon until just combined. You're looking for a soft, shaggy dough that still holds its shape when pressed. Avoid overmixing—this is where many home cooks go wrong. The moment you see a few flour streaks remain, stop mixing. Overworking develops gluten, resulting in tough biscuits instead of tender ones.

Fold in the 0.25 cup finely chopped fresh parsley leaves and 2 tbsp thinly sliced fresh chives using a spatula. These herbs will add that signature Ina Garten freshness while keeping the biscuits light. The dough should now be cool to the touch—if it feels warm, return it to the refrigerator for 10-15 minutes to firm up slightly before shaping.

Lightly flour a clean work surface and turn out the dough. Gently pat the dough into a 1-inch thick rectangle, about 12x8 inches. This thickness ensures those beautiful flaky layers. Using a sharp 2.5-inch biscuit cutter (or a glass of similar size), cut out biscuits and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Press down gently but firmly on each biscuit to ensure even thickness.

Brush the tops of the biscuits with the 1 tbsp extra-virgin olive oil using the back of a spoon or your fingers. This simple step creates that beautiful golden crust Ina's biscuits are famous for. Sprinkle with a pinch of additional coarse kosher salt if desired. The oil will give you that perfect balance of tender interior and crispy exterior.

Preheat your oven to 425°F with a rack positioned in the lower third of the oven. This positioning ensures even browning. Bake the biscuits for 15-18 minutes until they're deep golden brown on top and the internal temperature reaches 190-195°F when tested with an instant-read thermometer. You'll know they're done when they sound hollow when tapped on the bottom.

For maximum flakiness, I recommend baking two trays at once—place the second tray on the middle rack when you put the first in. Rotate the trays halfway through baking for even browning. As soon as they come out of the oven, serve immediately while still warm. These biscuits are best enjoyed fresh from the oven with your favorite jam or butter, where that herbed ricotta flavor truly shines.

Essential equipment for this recipe

Butter Chilling Tools

For that signature flaky texture, cold butter is non-negotiable. I recommend using a Lodge Pre-Seasoned Cast Iron Skillet to chill butter cubes overnight—simply place them on a plate inside the skillet and pop it in the freezer. The cast iron maintains consistent cold temperatures better than plastic containers.

For faster chilling, try a Ninja Foodi Digital Air Fryer set to 0°F for 30 minutes—it creates an ice-like consistency perfect for cutting into even cubes. 🧈

Precision Measuring

Ricotta cheese can vary in moisture content, so accurate measuring is key. Use a OXO Good Grips Stainless Steel Measuring Cups for the flour and a digital kitchen scale (like the Escali Primo) for the ricotta—weigh it at 454 grams for 1 lb to ensure consistency.

For the herbs, a microplane works best for parsley, creating fine, even shreds that distribute flavor perfectly. Never pack flour into measuring cups—spoon it in and level off for the lightest texture.

Biscuit Cutters

A sharp cutter makes all the difference. My go-to is a Wilton 2.5-inch Biscuit Cutter with a serrated edge—it cuts cleanly through the dough without tearing. For a rustic look, use a glass measuring cup (like a Pyrex 1-cup measure) dipped in flour.

Avoid dull cutters—they compress the dough, making biscuits dense instead of flaky. Store cutters in a dry, airtight container to prevent rust and maintain sharpness.

Temperature Control

An oven thermometer is a game-changer. I swear by the Thermoworks Oven Thermometer—it clips to your oven rack and shows the real temperature, which can be 25-50°F hotter or colder than the setting. Preheat for 15 minutes before baking to ensure even heat distribution.