* Exported from MasterCook *
Biscuits, Black Pepper and Ricotta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 tablespoons unsalted butter -- cold, cut into small pieces
1 cup ricotta cheese
1 egg
heavy cream -- or half-and-half, for finish, optional
flake salt and freshly ground black pepper
-- for finish, optional
What goes equally well with jam, ham and coffee? These black pepper
and ricotta biscuits, obviously. They're rich, flaky and comforting.
These biscuits may look impressive, but they are a snap to make. In
fact, you can bake a batch in well under an hour.
Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, salt and pepper.
Add the butter and rub it into the flour mixture with your fingertips
until it resembles coarse meal.
In a separate bowl, combine the ricotta and egg; mix well.
Add the wet mixture to the dry mixture and stir until just combined.
Turn out dough onto a lightly floured work surface and pat into a
3/4" thick rectangle. Fold the dough in half, turn it 90 degrees and
pat into a 3/4" thick rectangle. Repeat the process 4 more times,
flouring your work surface as necessary to prevent sticking.
Cut out biscuits with a round cutter and transfer to the prepared
baking sheet. Press together scraps and cut out one or two more biscuits.
Brush tops of biscuits with heavy cream or half-and-half, and
sprinkle with flake salt and pepper, if using.
Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
Review: These were so delicious. My husband liked them so much that
he said this should be my go to recipe from now on. They had a nice
texture; the pepper flavor is well balanced.
Source:
"adapted from Apt. 2B Baking Co."
S(Internet address):
http://www.twoofakindcooks.com/black-pepper-and-ricotta-biscuits/
Yield:
"8 to 10"
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Per Serving (excluding unknown items): 240 Calories; 15g Fat (55.4%
calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber;
67mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0809