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    TaraTeaspoon » Recipes » Bread

    Dill Ricotta Biscuits

    Published: Feb 1, 2016 · Updated: Aug 22, 2024 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

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    Most likely you are still enjoying the soup days of winter. These layered, flaky Dill Ricotta Biscuits are the perfect pair for your simmering dinner.


    Dill Ricotta Biscuits


    I love making soup for the zone I get into. Chopping veggies, bits of herbs and adding all the flavors is calming for me. I'll even do it to procrastinate the rest of my life responsibilities! Typically a fresh baguette or even a crouton or two (or more than a few!) are good to serve along with it.
    I have a bit of a weakness for bread. Pretty much any kind will do! These biscuits with a bit of butter are genius with any soup. And fill the quota for bread like a charm.

    Dill Ricotta Biscuits

    I added ricotta to the biscuits to add lightness to the texture. And the milk solids help the biscuits achieve a lovely golden brown color while cooking. The biscuits are made using the basic blending method of cutting the butter into the flour and leavening and gently mixing in the liquid and ricotta.

    Don't over mix the dough and pat it out on your work surface to cut. Over mixing will create a tough biscuit because the gluten in the flour has more of a chance to develop.

    Dill Ricotta Biscuits

    The gorgeous layers and flakiness come from the bits of butter melting and creating little steam pockets as the biscuits cook.

    For photo-worthy biscuits, here is a trick I've learned from my years in food styling: When you cut each biscuit with a round cutter, don't twist and turn. Cut straight down and lift straight up. This keeps the layers separated on the sides and allows the biscuit to rise straight up to the sky as it bakes, instead of collapsing to one side or the other from the little twists during cutting.

    Dill Ricotta Biscuits

    📖 Recipe

    Feature image of Dill Ricotta Biscuits

    Dill Ricotta Biscuits

    Tara Teaspoon
    A perfect addition to serve with your favorite meal, winter-time soups or on spring buffets. They make delicious sandwiches with leftover roast ham.
    5 from 5 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Servings 12 Biscuits

    Ingredients
      

    • 4 cups all-purpose flour (plus more for work surface)
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 tablespoon sugar
    • 1½ teaspoon salt
    • ½ cup butter (cut up)
    • 1 cup buttermilk
    • 1 cup part-skim ricotta
    • 3 tablespoon chopped fresh dill

    Instructions
     

    • Heat oven to 375°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.
    • 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.
    • Bake until puffed and golden, 25 to 30 minutes. Transfer sheet to a wire rack and let cool slightly. Serve warm.

    Notes

    Light and fluffy biscuits with a twist of flavor.
    They make tasty biscuit breakfast sandwiches.

    Nutrition

    Calories: 265kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 511mgPotassium: 198mgFiber: 1gSugar: 2gVitamin A: 355IUVitamin C: 0.1mgCalcium: 131mgIron: 2.1mg
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    These herb-laced, buttery biscuits pair perfectly with my Sausage and Greens Soup or Spicy Maple Bacon Drumsticks.

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Bench. Photography Blaine Moats. Prop Stylist Carol Linnan. Originally published LHJ 2/08

    Comments

      5 from 5 votes (3 ratings without comment)

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    1. Robin says

      February 12, 2016 at 4:10 pm

      I met your mom at the post office yesterday! Now I am a follower!!!

      Reply
      • Tara says

        February 13, 2016 at 5:02 pm

        Hello Robin! I heard all about you! You are so wonderful to follow! Thanks a million. I hope you find lovely things to make and share! xoTara

        Reply
    2. Mary Bench says

      July 17, 2018 at 3:59 pm

      I love dill in so many things! What a great idea in biscuits!

      Reply
    3. Brittany Smart says

      July 19, 2018 at 4:24 pm

      Oh my gosh these are so tasty!

      Reply
    4. l purcell says

      May 15, 2024 at 11:38 am

      do you mean 1/2 c butter? the half cup stick?
      thanks

      Reply
      • Tara T. says

        May 20, 2024 at 10:07 am

        Yes!
        Thanks for pointing that out. I need to revise that. Sometimes the tech side of the recipe portal has a mind of its own.
        1/2 cup of butter (1 stick)

        Best,
        Tara

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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