LUCY BURDETTE: You wouldn’t have to be Nancy Drew to figure out that I love quick breads, especially scones and biscuits. A quick supper of soup and salad doesn’t seem quite right to us without a homemade biscuit to go along with it. This recipe is simple and not too calorie laden and I hope you enjoy it in your new year rotation.
Probably due to the addition of the ricotta, these biscuits are more pillowy than crusty. If you left out the dill and the pepper, I could imagine them slathered with jam and clotted cream. As I wanted a more savory biscuit to go with a cream of broccoli soup, I opted for dill and pepper. I made these in the food processor which was a snap. But you could cut the butter in with a pastry cutter and be just fine.
Ingredients
Bake for 15 minutes until the tops are golden. Serve warm with more butter along side soup and salad.
Lucy Burdette writes the Key West food critic mysteries! The ebook versions of THE KEY LIME CRIME, DEATH ON THE MENU, and A DEADLY FEAST are on sale this month...
Ingredients
One and a half cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
Freshly ground pepper
8 tablespoons (one stick) unsalted butter, cold
1 cup ricotta
One large egg
A tablespoon or more fresh dill
Preheat the oven to 425. Combine the dry ingredients and grind in as much pepper as pleases you, up to a teaspoon. Cut the cold butter into cubes and cut that into the dry ingredients until they begin to pull together.
In a glass measuring cup, place one cup of whole milk ricotta and one large egg. Whip these until well combined, and add this mixture to the processor bowl. Pulse this minimally until the dough begins to pull together.
Scrape the biscuit dough onto a parchment sheet and knead a couple of times, adding a bit of flour if you need to. Shape the dough into a square and cut it into nine pieces. Transfer the paper with biscuits onto a baking sheet.
2 teaspoons baking powder
1/2 teaspoon sea salt
Freshly ground pepper
8 tablespoons (one stick) unsalted butter, cold
1 cup ricotta
One large egg
A tablespoon or more fresh dill
Preheat the oven to 425. Combine the dry ingredients and grind in as much pepper as pleases you, up to a teaspoon. Cut the cold butter into cubes and cut that into the dry ingredients until they begin to pull together.
In a glass measuring cup, place one cup of whole milk ricotta and one large egg. Whip these until well combined, and add this mixture to the processor bowl. Pulse this minimally until the dough begins to pull together.
Scrape the biscuit dough onto a parchment sheet and knead a couple of times, adding a bit of flour if you need to. Shape the dough into a square and cut it into nine pieces. Transfer the paper with biscuits onto a baking sheet.
Bake for 15 minutes until the tops are golden. Serve warm with more butter along side soup and salad.
Lucy Burdette writes the Key West food critic mysteries! The ebook versions of THE KEY LIME CRIME, DEATH ON THE MENU, and A DEADLY FEAST are on sale this month...
#11 in the series, A SCONE OF CONTENTION, is coming on August 10, and available for pre-order now!
Wow those biscuits sound pretty tasty!
ReplyDeleteJoliver284@yahoo.com
thank you--and pretty easy too!
DeleteThank you, I'm always looking for good biscuit recipes.
ReplyDeleteYou're welcome Alicia, enjoy!
DeleteBiscuits are a basic, feel good food.
ReplyDeleteI usually make a double batch and freeze half, raw or baked. Then I'm ready for tasty fun at the drop of an oven (so to speak!)
I like the idea of ricotta. Have to try it.
We like to have them in the freezer too Libby!
DeleteHi Lucy! I enjoy a good biscuit and I also like dill. Thank you for sharing!
ReplyDeletethanks Tina, hope you enjoy them!
DeleteRicotta and dill have been added to my grocery list. Can't wait to try this recipe!
ReplyDeleteHope you like it MJ! xo
Deletethese sound wonderful. thanks for sharing the recipe.
ReplyDelete