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ShareDill-Ricotta Biscuits
Yield: 12 biscuits Prep 15 mins Bake 375°F 25 mins to 30 mins Start to Finish 55 mins
Ingredients
- 4 cups all-purpose flour, plus more for work surface
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 cup (1 stick) butter, cut up
- 1 cup buttermilk
- 1 cup part-skim ricotta
- 3 tablespoons chopped fresh dill
Directions
1. Heat oven to 375 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Using a pastry blender or two knives, cut in butter until mixture resembles small peas. In a medium bowl, whisk together buttermilk, ricotta and dill; stir into flour mixture. On a lightly floured surface with floured hands, pat out dough to 1-inch thickness.
2. Using a 3-inch biscuit cutter, cut out biscuits. Push together dough scraps and shape into more biscuits. Place biscuits, 1 inch apart, on a baking sheet.
3. Bake until puffed and golden, 25 to 30 minutes. Transfer sheet to a wire rack and let cool slightly. Serve warm. Makes 12 biscuits.
Nutrition Facts
- cal.(kcal)270,
- Fat, total(g)11,
- chol.(mg)32,
- sat. fat(g)7,
- carb.(g)35,
- fiber(g)1,
- pro.(g)4,
- sodium(mg)580,
- Percent Daily Values are based on a 2,000 calorie diet
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