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  • Ricotta-Dill Buttermilk Biscuits

    1 vote
    Ricotta-Dill Buttermilk Biscuits
    Servings: 6
    by Mary Potter
    6 recipes
    >
    BY: Cooking Club of America http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/4868/Ricotta Dill and green onions flavor this biscuit's wonderful, creamy filling. Your hands may get a bit sticky while shaping the biscuits around the filling but persevere--it's worth it. A little of the filling peeking out is just fine; it provides a delicate light green contrast to the golden biscuit.

    Ingredients

    • FILLING
    • 1/4 cup thinly sliced green onions
    • 1/4 cup ricotta cheese
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon butter, softened
    • 1/8 teaspoon salt
    • Dash freshly ground pepper
    • BISCUITS
    • 1 1/2 cups all-purpose flour
    • 1/2 cup cake flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup unsalted butter, chilled, cut up
    • 1/2 cup buttermilk
    • 1 egg, beaten

    Directions

    1. Heat oven to 425 degrees F. Lightly grease baking sheet or line with parchment paper. In small bowl, stir together all filling ingredients.
    2. In large bowl, stir together all-purpose flour, cake flour, baking powder, baking soda and salt. With pastry blender or two knives, cut in 1/3 cup butter until butter is size of blueberries.
    3. In another small bowl, whisk together buttermilk and egg. Add to flour mixture, mixing just until soft dough forms. (Dough will be moist and sticky.)
    4. On floured surface with well-floured hands, knead dough 2 to 3 times to combine. Pat dough into 3/8-inch-thick square. With floured knife, cut into 6 rectangles. Press each rectangle lightly to flatten.
    5. Spoon filling onto center of each rectangle. With well-floured hands, fold dough around filling; shape into round and flatten to about 3/4-inch thickness. Place on baking sheet. Bake 15 minutes or until light golden brown. Serve warm.

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