Ricotta-Dill Buttermilk Biscuits
Summary
| Yield | |
|---|---|
| Source | Food Fun & Festivities |
| Prep Time | 30 minutes |
| Recipes | bread buttermilk side dish biscuits |
Description
Ricotta-Dill Buttermilk Biscuits is an old classic with a modern twist. Biscuits are a common feature of Southern cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal, especially in the morning. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly.
Ingredients
- 1⁄4 c thinly sliced green onions
- 1⁄4 c ricotta cheese
- 1 T chopped fresh dill
- 1 T softened butter
- 1⁄8 t salt
- 1 ds pepper
- 1 1⁄2 c all-purpose flour
- 1⁄2 c cake flour
- 1 1⁄2 t baking powder
- 1⁄4 t baking soda
- 1⁄4 t salt (for biscuits)
- 1⁄3 c chilled unsalted butter (cut up)
- 1 beaten egg
- 1⁄2 c buttermilk
Instructions
Heat oven to 425.
Lightly grease baking sheet or use parchment paper. In small bowl, stir together all filling ingredients. In large bowl, combine flours, baking powder, baking soda, and salt. With pastry blender, cut in butter until size of blueberries.
In another bowl, whisk buttermilk and egg. Add to flour mixture, mixing just until soft dough forms. Will be moist and sticky. On floured surface, with well floured hands, knead dough 2-3 times to combine.
Pat to a 3/8 in. square and with a floured knife, cut into 6 rectangles. Press each slightly to flatten.
Spoon filling onto center of each rectangle.
Flour hands and fold dough around filling, shape into a round and flatten to about 3/4 in. thick.
Place on baking sheet. Bake 15 minutes or until light golden brown.
Serve warm.
