Herbed Biscuit Bites with Ricotta Cream and Onion Jam

By • December 8, 2011 • 24 Comments

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Author Notes: With this recipe, adapted from my Lemon Pepper Shortbread Crackers, and the recipe for Thick Parmesan Biscuits from Elizabeth David's book Spices, Salt and Aromatics in the English Kitchen, I wanted to create something that would really stick to the one-bite contest theme. The smallest biscuit cutter I had was 2 inches. So I headed to the neighborhood hardware store and picked up a couple pieces of small copper tubing. Works like a charm.mrslarkin

Food52 Review: Paired with mild ricotta and sweet-tangy onion jam, these tiny biscuits are one-third of a power pop trio. The rosemary contributes a savory, resinous note, the Parmesan gives them plenty of umami, and the black pepper makes an excellent foil for the cool of the ricotta and sweetness of the jam.

theediblecomplex

Makes about 40 1-inch bites

  • 1 cup fresh ricotta
  • 4 tablespoons heavy cream
  • 1 cup flour
  • 2 ounces finely grated Parmigiano Reggiano (I use a microplane grater)
  • 1 1/2 teaspoons fresh cracked black pepper
  • 1/2 teaspoon sea salt or kosher salt
  • 1 teaspoon fresh rosemary
  • 4 tablespoons unsalted butter, room temperature, cut into cubes
  • 4 tablespoons white wine, or water
  • 1 13 oz. jar onion jam (I use Stonewall Kitchen's Roasted Garlic and Onion Jam - it's the bomb)
  1. Preheat oven to 350 degrees F. Line a large sheet pan with parchment paper.
  2. FOR THE RICOTTA CREAM: In a mini food processor, whiz together the ricotta and the heavy cream until very smooth. Remove to a bowl and refrigerate.
  3. In the bowl of a food processor, combine the flour, salt, herbs, spices and cheese. Process for 30 seconds.
  4. Scatter the butter chunks over the flour and pulse the machine until mixture looks sandy.
  5. Drizzle the wine over the flour mixture, one tablespoon at a time, and pulse the machine a few times, until the dough begins to come together.
  6. Turn dough out onto a work surface and gather into a ball. Pat into a 3/8 inch-thick circle (or just under a half-inch.) Using a one-inch round biscuit cutter, cut rounds out and place on parchment-lined sheet pan.
  7. Bake biscuits for 15 minutes, or until bottoms begin to brown. Remove tray from oven and flip all the biscuits over. Return tray to oven and bake for an additional 5 or so minutes.
  8. Serve biscuits warm or cool, topped with a dollop of ricotta cream and onion jam. Also looks pretty with one rosemary needle resting on top.
Jump to Comments (24)

Comments (24) Questions (2)

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about 1 year ago MissNewEngland

How about a recipe for real onion jam? I hate purchasing overpriced jars of things I can make better at home. I've got a wonderful recipe for maple onion marmalade that I developed last year, but the jam is something else... any suggestions?

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I don't make onion jam. how about posting your recipe on the site? it sounds lovely.

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over 1 year ago Chef Laura

I hurt my index finger on my right hand and I'm catering a party on Friday night. Are there any purchased crackers you can recommend that will compliment the topping? It will make it so much easier for me.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Chef Laura, I think any sturdy cracker will go nicely with the topping. If you can find one with cheese and/or herbs, even better! Good luck!

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almost 3 years ago Eddie Cox

The doughnut hole cutter that came attached to your 2 inch biscuit cutter would be perfect for these biscuits.

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almost 3 years ago KFS

Yum! Everything i love all in one bite

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, KFS!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you hla - a great mouth feel with these - crispy, creamy, jammy.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Crapolla! My 2 ounces of microplane-grated Parmigiano Reggiano is missing from the ingredients list. Apologies!

Henrykiss

almost 3 years ago arielleclementine

sounds crazy-delicious! i double love tiny biscuits.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

why thank you, ac! I love tiny food, in general. :)

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almost 3 years ago EmilyC

Very nice! These look really delicious!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you EmilyC!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Whats not to love about these, perfect little bites. Must try the Stonewall jam sounds great!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks sdebrango. Do try it - it's good stuff!

Nog

almost 3 years ago Niknud

"Floop" That was the sound of me throwing in the towel. You rock!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

*blush* I dunno...your Ethiopian-ish Griddle Cakes are looking pretty dang amazing there.

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! These look fancy but seem actually kinda manageable!!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks!! yes, they're like the stealth canape. Easy but helluva impressive.

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almost 3 years ago gingerroot

These look really delicious! I'd be parked right next to them.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, g!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Little herb biscuits, right up my alley, mrslarkin! Ricotta cream, yum...

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you lapadia!! yeah, the ricotta cream is deelish - reminds me of clotted cream a little.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These sound very tasty! Love the contrasts between the crisp biscuit, ricotta cream, and the onion jam.