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.
Ricotta Cheese BiscuitsMore savory biscuits recipes:
2 cups of unbleached white flour
4 teaspoons of baking powder
1 teaspoon of sea salt
2 tablespoons of fresh parsley, chopped
1 large egg
1 cup of ricotta cheese
2 tablespoons of olive oil
1/4 cup of yogurt
In a medium-large mixing bowl, combine the flour, baking powder, salt and parsley. Make a well in the center of the ingredients.
In a small bowl, beat the egg. 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 - 10 times. Shape the dough into round biscuits, roughly 1 inch thick, and arrange on a baking sheet lined with parchment paper. Bake in a preheated 425 degree oven for 10 - 12 minutes, or until the biscuits are golden brown. Cool on a wire rack for a few minutes. Serve warm.
Makes 10 - 12 biscuits.
Cheddar Dijon Biscuits
Cornmeal Biscuits
Olive Oil Parmesan Biscuits
No comments:
Post a Comment