These tender Ricotta Biscuits are a delightful twist on a classic, combining the richness of ricotta cheese with buttery, flaky layers. Perfect for breakfast or as a dinner roll, the biscuits are made by folding a simple dough of flour, cold butter, ricotta, and egg. The dough is then cut into squares, brushed with heavy cream, and sprinkled with raw sugar for a subtle sweetness. Baked to golden perfection, these biscuits are delicious warm, served with butter or honey, or alongside your favorite stew or roast. With just a few steps, you can enjoy these versatile, melt-in-your-mouth biscuits fresh from the oven.
Ricotta Biscuits
Prep Time: 30 Minutes
Serves: 6
Ingredients
- 4 ounces unsalted butter, cold and cut into roughly 1/2-inch cubes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 ounces whole milk ricotta
- 1 large egg
- ½ cup heavy cream for brushing the tops (optional)
- 1 tablespoon raw sugar for sprinkling on top(optional)
Directions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- In a large bowl whisk the flour, baking powder, and salt together. In a small bowl, whisk the ricotta and egg together. Add the butter and toss to coat with flour mixture. Use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Toss the butter in the flour as you go to ensure each butter piece is coated with flour. When finished, you want pieces of butter from the size of nickels.
- Make a well in the center of the flour mixture and add the ricotta/egg mixture. Use a fork to gently stir until most of the flour is moistened. It's okay if there are some dry spots, it's best not to over mix at this stage.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 3/4-inch tall. Fold the dough in half, turn it 90 degrees, and again, pat it out into a rectangle. Dust the surface of the dough with flour and repeat this process four more times, folding, turning, and flouring the dough lightly.
- Use a sharp knife to cut the dough into six, even square biscuits. Make sure to press straight down on the knife to make clean cuts rather than using a sawing motion. Arrange the biscuits on a baking sheet, a couple of inches apart and brush the tops with heavy cream and top with sugar. Bake the biscuits for about 15 minutes or until golden brown and cooked through. Enjoy warm with more butter or honey or substitute for a dinner roll and serve with roast, stew or soup.