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Lemon Ricotta Biscuits Recipe

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This recipe for Lemon Ricotta Biscuits is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 c. plus 1 tsp. Sugar (or more for sprinkling)
1/2 c. (1 stick) Unsalted Butter (room temperature softened)
2 Lemons (use 1 tbsp. zest and juice)
1 c. Whole-milk Ricotta Cheese
1 Large Egg
1/2 tsp. Almond Extract
1/3 c. Thinly Sliced Almonds
Optional: 1 - 1/2 c. Fresh or Frozen Blueberries
Directions:
Directions:
Preheat oven to 350º
Line 12-cup muffin tin with paper cups
Zest 2 lemons for 1 tbsp. zest
Whisk flour, baking soda, baking powder and salt in a medium bowl
Using electric mixer, beat 1 c.sugar, butter, and lemon zest until light and fluffy
Beat in ricotta; then beat in the egg, lemon juice, and almond extract
Add dry ingredients and stir until blended; (batter will be thick and fluffy)
Optional: add 1 1/2 c. fresh or frozen blueberries and stir gently
Divide the batter among the muffin cups
Sprinkle almonds and the remaining sugar over the muffins
Bake until pale golden - about 20 minutes
Cool slightly; serve warm or at room temperature
Number Of Servings:
Number Of Servings:
12

 

 

 

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