Quick and Easy Ricotta Cheese Biscuits

Soft and moist, this is an excellent all purpose biscuit to serve with soup for a filling lunch. I whipped these up in less than an hour, including prep and cleanup time. I served the biscuits with miso soup with wild mushrooms for a delectable dinner that in no way betrayed the short time I spent preparing it.

Quick and Easy Ricotta Cheese Biscuits

Recipe by Lisa Turner Published on May 14, 2009 These easy, soft and moist tea or dinner biscuits with smooth ricotta cheese can be whipped up in no time Preparation: 15 minutes Cooking time: 10 to 12 minutes Print this recipe Ingredients: 2 cups unbleached white flour 4 teaspoons baking powder 1 teaspoon sea salt 2 tablespoons fresh parsley, chopped 1 large egg 1 cup ricotta cheese 2 tablespoons olive oil 1/4 cup plain yogurt Instructions: Preheat an oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, salt and parsley. Make a well in the center of the ingredients. Beat the egg until frothy in a small bowl. Now beat in the ricotta cheese. Stir in the olive oil and yogurt. Pour into the dried ingredients and stir until you have a soft dough. Turn the dough out onto a lightly floured board and gently knead 8 to 10 times. Shape the dough into round 2-inch biscuits about 1-inch thick and arrange on the baking sheet. Bake for 10 to 12 minutes or until the biscuits are golden brown. Cool on a wire rack for a few minutes and serve warm. Makes 10 to 12 biscuits

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