The unending tub of ricotta has met its match! —Colleen Stem
Test Kitchen Notes
It’s nice to know that I’m not the only one for whom the unending ricotta tub struggle is real! I appreciated how simple, quick, and easy these biscuits were to put together and found that the dough would be a versatile canvas for other citrus as well. The biscuits are rustic, and when fresh from the oven, have a delicate crust covering a tender bite. I’d add more honey for a sweeter dough. With jelly, hot or warm, they made for a tasty, quick breakfast. —Jr0717
12 biscuits of a respectable size
1 1/2 cups
In This Recipe
Preheat oven to 450° F. In a large bowl, mix together the flour, ricotta, and honey. Zest the orange and add to the mixture, then juice the orange. You want 1/2 cup juice; add water to make up the difference, or grab another orange and juice it. Add in the 1/ 2 cup of juice and mix until everything is just combined. Scoop out the dough into 12 similar sized blobs and place onto a baking sheet. Brush tops of biscuits with orange juice (if you have it) or water if you don't.
Place in oven and bake for 9 to 11 minutes or until the tops are golden brown and the insides are completely baked.
Remove from the baking sheet and let cool for a few minutes, then bust one open and eat as is or slather with honey, butter, jam, or all three.