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ShareDill-Ricotta Biscuits
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Yield: 12 biscuits
Prep:
15 mins
Bake: 25 mins to 30 mins 375°F
Start to Finish: 55 mins
Bake: 25 mins to 30 mins 375°F
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
- Calories(kcal)270,
- Protein(gm)4,
- Carbohydrate(gm)35,
- Fat, total(gm)11,
- Cholesterol(mg)32,
- Saturated fat(gm)7,
- Dietary Fiber, total(gm)1,
- Sodium(mg)580,
- Percent Daily Values are based on a 2,000 calorie diet
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