Saltcraft / Recipes / East Coast
No. 22East Coast · Breakfast

Ricotta Biscuits

Ricotta makes these tender and buttermilk gives them their lift. Everything cold, a gentle hand, two folds and a straight-down cut: that's the whole secret. Breakfast, a snack, or the reason dinner was late.

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A plate of tall, golden ricotta biscuits held up in front of an oven
Shot on my phone, straight out of the oven.No. 22
Makes
About 8 biscuits
Total
35 min
Hands-on
15 min
Season
Year-round

Method

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Mix the dry ingredients: flour, baking powder, baking soda, salt and the sugar, if using.
  3. Cut or grate in the cold butter until it's in small, flat pieces.
  4. Gently incorporate the ricotta and buttermilk, just until it comes together. Add a splash more buttermilk if it's too dry.
  5. Bring the dough together, fold it over on itself twice, then pat it out 1–1¼ inches thick.
  6. Cut straight down without twisting, and set the biscuits on the sheet.
  7. Bake for 14–18 minutes, until risen and golden.

From my kitchen

  • Cold, cold, cold. Butter, ricotta and buttermilk all straight from the fridge. Warm butter melts into the flour instead of puffing into layers.
  • Two folds, no more. The folds build the layers. Any more and you're making them tough.
  • Don't twist the cutter. Twisting seals the edges, and sealed edges don't rise.
  • Grating the butter on a box grater is the easiest way to keep it cold and evenly spread.

For the kids

Split one warm, butter it, add jam. That's the whole pitch.

To drink

Easy A big mug of strong coffee.

A step further A London Fog: Earl Grey, steamed milk and a little vanilla.

Zero proof A cold glass of milk, and a jar of jam on the table.

Richly yours, H

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