Ricotta Biscuits

I bought a tub of KLP ricotta cheese for matzoh lasagna, which only uses half of it.  That stuff is not cheap when you get the store brand, much less KLP at the kosher market.  I needed to use the rest on something, anything, to justify the expense.  Making these the day after Passover fit that need.

They're basically a cream cheese biscuit, but using ricotta instead.  It means they're going to be a little heavier and fattier than buttermilk ones, but not overwhelmingly so.  I decided to add rosemary to them.  You can add any herb or spice that goes with your meal, or leave them plain.

I decided to follow this recipe from Apt. 2B Baking Co.  In the future, I'll probably cut down to 6 Tb of butter from the 8 that she puts in it.  The result was very flaky, but a touch on the oily side; you don't need to add butter at serving.  For the last turn of the layering, I cut the dough in half instead of folding it, to reduce the folded edge.  I also made 12 out of my little rectangle, as that was the size I wanted.

1-1/2 C flour, plus more for dusting
2 tsp baking powder
1 tsp kosher salt
1 tsp dried herb of choice, if desired
4 oz (1 stick) unsalted butter, cut in 1/2" cubes
1 C ricotta
1 egg
cream for brushing (optional)

1.  Preheat oven to 425º and line a baking sheet with parchment or a silpat.

2.  In a medium bowl, sift together flour, baking powder, salt, and any herbs.  In a separate bowl, combine ricotta and egg.

3.  Work the butter into the flour with your fingers.  Squish the cubes into flakes about the size of a thumb nail, considerably larger than you normally would for biscuits.

4.  Make a well in the middle of the flour and add the ricotta.  Stir until flour is mostly wet.  You're going to be working this more.

5.  Knead lightly, until most of the flour in the bowl sticks to the mass, then turn out onto a lightly floured surface.  Dust with a bit more flour and shape into a rectangle 3/4" thick.

6.  Fold rectangle in half, give it a quarter turn, and press back out to 3/4".  Do this two more times.  After the last turn, cut the rectangle in half and place one on top of the other.  Press out to its final dimensions, still 3/4" thick.

7.  Cut rectangle into squares or bars and transfer to baking sheet.  If desired, brush tops with cream for shine and a darker color.  Bake 15 minutes, until lightly browned, well-risen, and set.  Cool on a rack for at least 2 minutes, then serve.

Yes, this was also schlissel challah baking day

Makes 8 to 12, depending on size

Difficulty rating  :)