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Baking recipe · from the recipe book

Ricotta Parmesan Cacio e Pepe Drop Biscuits

Tender, cloud-soft biscuits made with ricotta and heavy cream, with a crisp frico-like Parmesan crust and a bold cracked-pepper bite.

Ricotta Parmesan Cacio e Pepe Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ¼ tsp1 gBaking soda
  • ½ tsp3 gSalt
  • 2⅛ tsp5 gBlack peppercoarsely cracked, divided
  • ¾ cup grated80 gGrated Parmesandivided
  • ⅓ cup85 gUnsalted buttercold, cut into small cubes
  • ¾ cup180 gPart-skim ricotta
  • ⅔ cup (160 ml)150 gHeavy creamcold
  • 1 large50 gEggsbeaten

Steps

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, three-quarters of the black pepper and 60 g (three-quarters) of the Parmesan.
  3. Toss the cold butter into the flour mixture and rub it in with your fingertips until the pieces are the size of peas.
  4. In a separate bowl, whisk the ricotta, cold heavy cream and egg until smooth.
  5. Pour the ricotta mixture into the flour mixture and stir with a fork just until a shaggy, sticky dough forms; a few dry streaks are fine.
  6. Drop the dough in 12 even mounds, about 2 inches apart, onto the baking sheet.
  7. Mix the remaining 20 g (one-quarter) of the Parmesan with the remaining quarter of the black pepper and sprinkle it over the tops.
  8. Bake 15 to 18 minutes, until the tops and edges are deep golden and the cheese is crisp, and a toothpick in the center of one comes out clean.
  9. Cool on the sheet for 5 minutes, then move to a rack and cool 5 minutes more before serving warm.

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

Contains: Milk, Egg, Gluten.

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

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