Lemon Ricotta Blueberry Biscuits

When volition this Canadian wintertime ever end? Though snowfall inwards South-Western Ontario has thankfully been rather sparse, as well as the temperatures rather mild all things considering for this fourth dimension of year, the story I reside inwards is inwards a lovely quondam menage but alas, nosotros convey no command over the heating as well as beingness a rather wee girl, I endure from the mutual depression temperature as well as drafts that older homes tend to survive prone to. What amend means to warm upwards than to brand a baked treat? I ever exit the oven door opened upwards afterwards the baking is done for additional heat. Why waste product that precious warmth?

These biscuits — or scones if you lot prefer to telephone telephone them — are a delicious as well as fifty-fifty slightly savory dessert to complete off whatever meal. Though they are packed amongst blueberries, they are too an enjoyable side to become along amongst a vegetable soup, perfect for a lite breakfast or brunch or snack. Easy to develop as well as good worth the assay out fifty-fifty considering the give away of dishes baking creates. They won't final long, peculiarly if you lot convey an eager married adult man as well as friend wishing to fill upwards their stomach amongst huckleberry delights. Ricotta cheese is an ideal component subdivision to baked goods — creamy without tartness or an over-powering flavor.

I highly recommend lining your baking canvass amongst parchment paper. It is fine to grease the baking canvass instead, but you lot are to a greater extent than probable to come upwards out amongst biscuits that are perfectly browned on the bottom if you lot follow my method.

Lemon Ricotta Blueberry Biscuits

Recipe past times Lisa Turner Published on February 14, 2012 Light as well as creamy lemon ricotta biscuits loaded amongst plump blueberries as well as simply a niggling sweetness — nifty for snacks, uncomplicated desserts, or fifty-fifty equally a dinner side Print this recipe Ingredients: 2 cups unbleached white flour 1/2 loving cup whole wheat flour 1/3 loving cup white sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoons body of body of water salt 1/4 teaspoon lemon zest 1/2 loving cup mutual depression temperature butter 1 loving cup ricotta cheese 1 large egg, beaten juice of 1 small-scale lemon 1 teaspoon vanilla 1 loving cup fresh or frozen as well as defrosted blueberries Instructions: Generation Engelmundus Line a baking canvass amongst parchment paper. Alternately, you lot tin dismiss grease the pan. Generation Engelmundus In a large bowl, combine the flours, baking powder, baking soda, sugar, tabular array salt as well as lemon zest. Cut the butter into the mixture amongst a pastry cutter or knife as well as fork until the butter is reduced to small-scale pea-like crumbs. Generation Engelmundus Make a good inwards the pump of the ingredients, stir inwards the ricotta, egg, lemon juice as well as vanilla. Stir until a dough begins to form. Fold inwards the blueberries as well as stir. With slightly floured hands, gently knead the mixture inwards the bowl until the dough comes together. Shape into or as well as then 1 inch rounds as well as transfer to the prepared baking sheet. Bake inwards a preheated 425° oven for xv minutes or until the biscuits laid about to plough a golden dark-brown color. Let sit down on the baking canvass for v minutes, transfer to a wire rack as well as allow cool for a spell longer. Makes 9 to 10 large biscuits

Other biscuits as well as scone recipes from you lot are certain to enjoy:
Cheddar Dijon Biscuits
Quick as well as Easy Ricotta Biscuits
Cornmeal Biscuits
Blueberry Cottage Cheese Biscuits

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