When you’re in the mood for a nice light breakfast with a citrus poppy seed punch, why not try my Lemon Ricotta Biscuits…they’re truly one of my favorites. I always make them when I have leftover ricotta, which happens a lot since I always buy the large sized container of Polly-O. For some odd reason, that brand (which, in my opinion, is head and shoulders better tasting than any other brand) is super expensive here and I refuse to let any go to waste. Oh how I long for the days when my Shop-Rite in NJ put that container on sale for $1.99! Now I pay $9.99 — yup you heard right, and it NEVER goes on sale.
OK…back to the biscuits. These actually started as a muffin recipe I saw Giada prepare on the Food Network, but after making them I decided they were way too dense for a muffin and would make a much better biscuit….and the addition of poppy seeds and a top sprinkling of crunchy turbinado sugar would only make them better, right? (Hey…this is the stuff that keeps me up nights) . I think I was right and that was one sleepless night that was worth it.
This is a nice sweet way to start the day without feeling too guilty. You get your protein from the ricotta and there really isn’t that much sugar. I freeze any leftovers to enjoy for breakfast all week long.
Makes 12 biscuits
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
A few tablespoons turbinado sugar for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon or orange zest
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon or orange juice
1/2 teaspoon almond extract
Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Using an ice cream scoop, scoop batter onto a parchment-lined cookie sheet and sprinkle lightly with turbinado sugar.
Bake until the biscuits just become pale golden on top, about 15 – 20 minutes. Cool on racks
Serve warm or at room temperature.
* They’re even better the next day but the crunch will be gone
* These freeze well