Lemon Ricotta Blueberry Biscuits

When will this Canadian winter ever end? Though snow in South-Western Ontario has thankfully been rather sparse, and the temperatures rather mild all things considering for this time of year, the apartment I reside in is in a lovely old house but alas, we have no control over the heating and being a rather wee girl, I suffer from the cold and drafts that older homes tend to be prone to. What better way to warm up than to make a baked treat? I always leave the oven door open after the baking is done for additional heat. Why waste that precious warmth?

These biscuits — or scones if you prefer to call them — are a delicious and even slightly savory dessert to finish off any meal. Though they are packed with blueberries, they are also an enjoyable side to go along with a vegetable soup, perfect for a light breakfast or brunch or snack. Easy to prepare and well worth the effort even considering the number of dishes baking creates. They won't last long, especially if you have an eager husband and friend wishing to fill their tummy with blueberry delights. Ricotta cheese is an ideal component to baked goods — creamy without tartness or an over-powering flavor.

I highly recommend lining your baking sheet with parchment paper. It is fine to grease the baking sheet instead, but you are more likely to come out with biscuits that are perfectly browned on the bottom if you follow my method.

Lemon Ricotta Blueberry Biscuits

Recipe by Lisa Turner Published on February 14, 2012 Light and creamy lemon ricotta biscuits loaded with plump blueberries and just a little sweetness — great for snacks, simple desserts, or even as a dinner side Preparation: 20 minutes Cooking time: 15 minutes Print this recipe Ingredients: 2 cups unbleached white flour 1/2 cup whole wheat flour 1/3 cup white sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoons sea salt 1/4 teaspoon lemon zest 1/2 cup cold butter 1 cup ricotta cheese 1 large egg, beaten juice of 1 small lemon 1 teaspoon vanilla 1 cup fresh or frozen and defrosted blueberries Instructions: Line a baking sheet with parchment paper. Alternately, you can grease the pan. In a large bowl, combine the flours, baking powder, baking soda, sugar, salt and lemon zest. Cut the butter into the mixture with a pastry cutter or knife and fork until the butter is reduced to small pea-like crumbs. Make a well in the center of the ingredients, stir in the ricotta, egg, lemon juice and vanilla. Stir until a dough begins to form. Fold in the blueberries and stir. With slightly floured hands, gently knead the mixture in the bowl until the dough comes together. Shape into roughly 1 inch rounds and transfer to the prepared baking sheet. Bake in a preheated 425°F oven for 15 minutes or until the biscuits begin to turn a golden brown color. Let sit on the baking sheet for 5 minutes, transfer to a wire rack and let cool for a while longer. Makes 9 to 10 large biscuits

Other biscuits and scone recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cheddar Dijon Biscuits
Quick and Easy Ricotta Biscuits
Cornmeal Biscuits
Blueberry Cottage Cheese Biscuits