Soft and moist, this is an excellent all purpose biscuit to serve with soup for a filling lunch. I whipped these up in less than an hour, including prep and cleanup time. I served the biscuits with
miso soup with wild mushrooms for a delectable dinner that in no way betrayed the short time I spent preparing it.
 Quick and Easy Ricotta Cheese Biscuits |
Recipe by Lisa Turner
Published on May 14, 2009
These easy, soft and moist tea or dinner biscuits with smooth ricotta cheese can be whipped up in no time
Ingredients:
- 2 cups unbleached white flour
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1/4 cup plain yogurt
Instructions:
Preheat an oven to 425° and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, salt and parsley. Make a well in the center of the ingredients. Beat the egg until frothy in a small bowl. Now beat in the ricotta cheese. Stir in the olive oil and yogurt. Pour into the dried ingredients and stir until you have a soft dough. Turn the dough out onto a lightly floured board and gently knead 8 to 10 times. Shape the dough into round 2-inch biscuits about 1-inch thick and arrange on the baking sheet. Bake for 10 to 12 minutes or until the biscuits are golden brown. Cool on a wire rack for a few minutes and serve warm.
Makes 10 to 12 biscuits |
More savory biscuits recipes:
Cheddar Dijon BiscuitsCornmeal BiscuitsOlive Oil Parmesan Biscuits
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