Ricotta is not actually a cheese, rather it is a byproduct of the cheese-making process. The creamy curds of ricotta are rich in protein, are an excellent source of calcium and high in selenium, an important antioxidant. Since ricotta usually comes from animals raised on pasture, it provides a good amount of omega-3 in its DHA/EPA form.
I use ricotta in many recipes both sweet and savory, not only for the taste but because of its nutritional value. These rustic biscuits are a snap to make because you do not need a rolling pin, biscuit cutter or even a pastry board. All you need is one bowl to mix the dough. These biscuits pair especially well with soups.
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter
- 3/4 cup ricotta
- Using a small bowl, combine the flour, salt and baking powder.
- Cut in the butter with a pastry blender or 2 knives until it is the size of small peas. Stir in the ricotta.
- Using your hands mix the soft dough until it comes together in one large ball. Tear off golf ball size pieces of dough and roughly shape (just enough to hold together. This is a rustic, free-form, no fuss kind of biscuit) into a biscuit and place on a parchment-lined baking sheet. Bake in a 400* oven until golden, approximately 15 minutes. Makes 9 biscuits.