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
Test Kitchen Notes
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.
Preheat oven to 350 degrees F. Line a large sheet pan with parchment paper.
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.
In the bowl of a food processor, combine the flour, salt, herbs, spices and cheese. Process for 30 seconds.
Scatter the butter chunks over the flour and pulse the machine until mixture looks sandy.
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.
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.
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.
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.