Herbed Biscuit Bites with Ricotta Cream and Onion Jam

Ingredients

• 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)
  

Directions

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.