Make Ahead

Herbed Biscuit Bites with Ricotta Cream and Onion Jam

December  8, 2011
5 Ratings
Photo by James Ransom
  • Makes about 40 1-inch bites
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

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.


What You'll Need
  • 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.

See what other Food52ers are saying.

  • Lauren Miller
    Lauren Miller
  • Michelle
  • Nancy
  • mrslarkin
  • arielleclementine

25 Reviews

Lauren M. November 30, 2020
Pretty good. My biscuits weren't as light or fluffy as I would have liked. Lots of strong flavors are going toe to toe here between the onion jam (which is one of my absolute favorites) and the herbs in the biscuits. The whole family, even extended, all liked them and their bite size kept them come back again and again before Thanksgiving dinner mains were served.
Michelle November 29, 2019
I absolutely love these cookies! Such a flavor punch. I used them as thanksgiving treats and put cranberry jam and thyme on them. Big hit!
Nancy October 7, 2015
Hmmm I thought I did this right but I only got 17 by re-rolling the scraps. They look like yours, just way fewer. Excellent though. I'll have to double this and I will for sure make more!
MissNewEngland September 3, 2013
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?
mrslarkin September 3, 2013
I don't make onion jam. how about posting your recipe on the site? it sounds lovely.
Chef L. May 1, 2013
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.
mrslarkin May 1, 2013
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!
Eddie C. February 6, 2012
The doughnut hole cutter that came attached to your 2 inch biscuit cutter would be perfect for these biscuits.
KFS December 11, 2011
Yum! Everything i love all in one bite
mrslarkin December 11, 2011
Thanks, KFS!
mrslarkin December 9, 2011
Thank you hla - a great mouth feel with these - crispy, creamy, jammy.
mrslarkin December 9, 2011
Crapolla! My 2 ounces of microplane-grated Parmigiano Reggiano is missing from the ingredients list. Apologies!
arielleclementine December 9, 2011
sounds crazy-delicious! i double love tiny biscuits.
mrslarkin December 9, 2011
why thank you, ac! I love tiny food, in general. :)
EmilyC December 9, 2011
Very nice! These look really delicious!
mrslarkin December 9, 2011
Thank you EmilyC!
Niknud December 9, 2011
"Floop" That was the sound of me throwing in the towel. You rock!
mrslarkin December 9, 2011
*blush* I dunno...your Ethiopian-ish Griddle Cakes are looking pretty dang amazing there.
aargersi December 9, 2011
Yum! These look fancy but seem actually kinda manageable!!
mrslarkin December 9, 2011
Thanks!! yes, they're like the stealth canape. Easy but helluva impressive.
gingerroot December 9, 2011
These look really delicious! I'd be parked right next to them.
mrslarkin December 9, 2011
Thanks, g!
lapadia December 9, 2011
Little herb biscuits, right up my alley, mrslarkin! Ricotta cream, yum...
mrslarkin December 9, 2011
Thank you lapadia!! yeah, the ricotta cream is deelish - reminds me of clotted cream a little.
hardlikearmour December 8, 2011
These sound very tasty! Love the contrasts between the crisp biscuit, ricotta cream, and the onion jam.