Biscuits are such a fun canvas to play with. They are delicious, buttery, and can take on so many different flavors.
This round of biscuits is a little sweet and herby with the softest texture from the ricotta. My family loved them with jam and butter or just an over easy egg. A great biscuit for breakfast or brunch, for a side dish or the two pieces to a breakfast sandwich.
For any flavor of biscuit it is important that your ingredients are COLD! If the ingredients aren’t cold the butter will get soft and mix into the dough in a way that will make your biscuits more dense. Cold ingredients and COLD butter will leave little nuggets of butter throughout the dough and when that melts in the oven it leaves little pockets in the dough which make the biscuits fluffy and flaky.
Mix all the dry ingredients in a mixer (including the thyme).
Then add the butter and honey, run the mixer just long enough for the butter to break down into pieces about the size of peas, I added the ricotta at this point as well.
Then add the wet ingredients and mix until just combined.
Dump the bowl onto a lightly floured surface and gently knead and roll out until the dough is about an inch thick all the way through.
The goal is to get as many biscuits cut out of one roll out so the dough doesn’t have to be worked too many times.
Honey Ricotta biscuits
Time: 30 minutes
- 2c. Flour
- 1tbsp Baking powder
- 1/4tsp Baking soda
- 1/2tsp Salt
- 2tsp Thyme
- 6tbsp butter, cubed COLD
- 2tbsp Honey
- 1/3c. Ricotta, COLD
- 1c. Buttermilk, COLD
- Preheat oven to 375°
- Mix all dry ingredients in a large bowl or stand mixer. Flour, baking powder, baking soda, salt, and thyme.
- Add the cubed butter, honey, and ricotta to the mixer.
- Mix until the butter is about the size of peas.
- Add the buttermilk and mix until just combined.
- On a lightly floured surface knead briefly and roll out until the dough is an inch thick.
- Cut into a circles and lay on a lined baking sheet.
- Bake for 12-15 minutes, or until golden brown on top.