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Author Notes: The unending tub of ricotta has met its match! —Colleen Stem
Food52 Review: 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
Makes 12 biscuits of a respectable size
cups self-rising flour
cup ricotta cheese
- 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.
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge