Every Helping
Sign in

Baking recipe · from the recipe book

Ricotta Basil Olive Oil Drop Biscuits

Soft, cloud-like drop biscuits made creamy with ricotta and olive oil, with crisp golden tops, fresh basil, garlic and a savory Parmesan crust.

Ricotta Basil Olive Oil Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup200 gPart-skim ricotta
  • ⅔ cup (160 ml)150 gWhole milk
  • ¼ cup60 gOlive oildivided: 50 g for the batter, 10 g for brushing
  • 1 large50 gEggs
  • 2 cloves6 gGarlicfinely grated
  • ½ cup leaves12 gFresh basilfinely chopped
  • ⅓ cup grated30 gGrated Parmesandivided: 15 g for the batter, 15 g for the tops

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Grate the garlic and chop the basil before you start mixing.
  3. In a large bowl, whisk the flour, baking powder, salt, black pepper and half of the Parmesan.
  4. In a second bowl, whisk the ricotta, milk, egg, garlic and 50 g of the olive oil until smooth, then stir in the basil.
  5. Pour the ricotta mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and sticky.
  6. Scoop the batter into 12 even mounds on the baking sheet, about 2 inches apart.
  7. Brush the tops with the remaining 10 g of olive oil and sprinkle with the remaining half of the Parmesan.
  8. Bake 15 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool on the pan for 5 minutes, then serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book