* Exported from MasterCook *
Biscuits, Ricotta
Recipe By : Nicole Rucker
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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5 cups cake flour -- plus more for rolling, (500g)
3 tablespoons sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
2 sticks unsalted butter -- cold,cut into 1/2" cubes (226g)
2 cups buttermilk -- cold, plus more for brushing (472ml)
1 1/2 cups ricotta cheese -- cold whole-milk, (372g) Note 1
Something magical happened the day I decided to dump a container of
fresh ricotta into my standard biscuit recipe. I thought I would get
lumps and layers of cheese in the biscuits, but I got something
better than that. The ricotta melts into the biscuit in most places
and creates a fluffy crumb that I had been trying to achieve for
years but never knew the secret to. These are dangerously addictive.
Proceed with caution.
Note 1: drained for at least 1 hour in a fine-mesh strainer lined
with two layers of cheesecloth.
Sift the flour, sugar, baking powder, baking soda, and salt into a
large mixing bowl. Place the bowl in the freezer to chill for 20 minutes.
Add the butter to the dry ingredients and toss to combine. Pinch and
smear the pieces of butter between your fingers. Processing the
butter like this creates small leaves of butter that layer in the
dough, resulting in flakes later. Once all the butter chunks have
been pinched, grab small handfuls of flour and butter and rub the two
together between the palms of your hands until the mixture resembles
uneven pebbles on a sandy beach.
Create a well in the center of the mixture and add 1 cup of the
buttermilk. Using a fork, toss the flour and butter from around the
edge of the well into the center. Fluff the buttermilk and flour
mixture with the fork five or six times, until shaggy looking.
Crumble the ricotta cheese into tablespoon-size chunks over the
dough, making sure not to break up the cheese too much. Using your
hands with your fingers spread wide open, loosely incorporate the
cheese into the dough with a lift-and-gently-squeeze motion. Drizzle
the remaining 1 cup of buttermilk over the dough while using the fork
to bring the mixture together into a loose and shaggy mass.
Scrape the dough onto a lightly floured work surface and use your
hands to shape the dough into a 10 x 7" rectangle. Fold the rectangle
in thirds like a letter and then rotate 90 degrees. Using a rolling
pin, flatten the dough back into a 10 x 7" rectangle. Repeat the
folding, rotating, and rolling process two more times, ending with
the dough shaped into a 10 x 7" rectangle of about 1" thickness. Wrap
the dough with plastic and refrigerate for 30 minutes.
Position two racks in the center zone of your oven and preheat the
oven to 400F. Line two baking sheets with parchment paper.
Return the dough to the work surface and roll it out into a 12 x 10"
rectangle of about 3/4" thickness. Using a sharp knife, trim and
discard 1/4" from all sides of the dough. Cut the rectangle into 4
evenly spaced vertical strips, and then into 4 horizontal strips to
get 16 biscuits. Place 8 biscuits about 1 1/2" apart on each prepared
baking sheet. Generously brush the tops of the biscuits with buttermilk.
Bake until the biscuits are golden brown and have expanded upwards to
reveal fluffy layers on the sides, 18 to 20 minutes. Cool for as long
as you can stand it, or risk a burned mouth and go for it.
S(Internet address):
https://www.splendidtable.org/story/2019/08/12/ricotta-biscuits
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Per Serving (excluding unknown items): 287 Calories; 15g Fat (47.2%
calories from fat); 7g Protein; 31g Carbohydrate; trace Dietary
Fiber; 44mg Cholesterol; 538mg Sodium. Exchanges: 2 Grain(Starch);
1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0205