Simple Lemon Ricotta Biscuits

Simple Lemon Ricotta Biscuits There’s an old family recipe I got from my grandmother, incredible lemon biscuits that have ricotta cheese baked right in. Thanks to the cheese. They stay moist while you bake them. While the lemon zest and almond extract make them aromatic and enticing. Add this to your family’s recipe book, they’ll love them for generations. Just like my banana muffins, I'm going to start with the dry ingredients for biscuits. We’re going to use two cups of flour. You want to make sure and level out the flour, so we’re not using too much or else it won't be light and fluffy. Here we go. So we’re going to add half of teaspoon of baking powder. Again, to make them light and fluffy, just puff up and some baking soda, half a teaspoon of baking soda as well. Here we go. And half a teaspoon of salt, and I'm just going to pinch some salt because again, the salt, it has a sort of do with the flavoring. So half a teaspoon is regular, but couple pinches is the way my grandma use to do it. So, I’m not going to worry about it. And now I'm just going to whisk all of these together. Again, just to make sure that the salt and the baking powder, baking soda and flour all mix well. Perfect. Now, I'm going to start creaming the butter, one stick of butter and a cup of regular granulated sugar. You don’t want to have to taste the granular flavor, texture in your mouth, so you cream the butter and sugar together and then it taste really smooth and silky in your mouth. So, let’s cream those together. I'm going to add a lemon zest right now. Okay, also important, when you cream butter and sugar together, the butter should be room temperature, not ice cold or you’ll get big clumps. You want it to be really smooth. Now we’ve got the ricotta. Now, this is really what gives to it a density to the actual biscuit. It gives it a lot of flavor as well and moisture is what keeps these biscuits really moist. We’re going to add one egg to sort of bind it together and a tablespoon of lemon juice. I'm just going to mix it quickly. We’re going to add the ricotta right into that. Alright, we need one more flavoring, almond extract. So, we’re just going to add half a teaspoon, just like that. You could add vanilla extract if you want to but, you know this is the way we use to make it so, this is the way we’re going to make it. Just mix that for a minute and you can smell it. So, a little bit of almond extract goes a long way. Don’t put too much in there because it sort of perfumes and biscuits too much, so just a little bit. It's a little hint of almond on your mouth. Dry ingredients, I'm going add half now, blend it for minute and add then add the rest. And now, we’ll start slow so that we don’t end up being covered in flour. And we’ll add the rest of the flour and I can't stress enough to just mix it so that everything is incorporated. Don’t over mix it. I'm going to clean all the batter off the paddle attachment and then I'm ready to scoop it into my muffin pan. These makes 12 biscuits and you can fill it right up to the top. I'm adding sliced almonds right on top and sprinkling a little bit of sugar and the combination of the two has a nice crunch on the top of the biscuit, just the way I like it. They’re going to bake it at 350 degrees for 20 minutes. Now, I have my lemon biscuits that are cooling. But I want finish cooling them right on this rack. Oh, they look so good. I'm going to take a little bite here. And you see the top of the biscuit is just a nice crust. Crunch, right on the top part and they’re flaky and of course lemony.