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    TaraTeaspoon » Baking + Desserts » Bread

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    Published: · Modified: Mar 29, 2021 by

    Dill Ricotta Biscuits

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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
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    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 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 12 Biscuits
    Calories 265 kcal

    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 1 stick 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
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    These herb-laced, buttery biscuits pair perfectly with my Sausage and Greens Soup or Spicy Maple Bacon Drumsticks.

    Make a delicious soup recipe today

    • Broccoli Cheddar Soup
    • Classic Chili with Beef and Beans
    • Simple Butternut Squash Carrot Soup
    • One-Pot Thai Shrimp Soup
    • Homemade Turkey Stock
    • Braised Pork Curry with Broccoli
    • Creamy Tomato Soup with Chicken
    • Best Winter Soups
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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

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

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    Filed Under: Bread, Side Dishes Tagged With: biscuits, buttermilk, dill ricotta biscuits, fresh dill, Ricotta, savory biscuits

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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