Ricotta Cheese Biscuits

These are so easy, extremely flavorful, light, fluffy, and extraordinarily delectable.  The pictures should be enough incentive to get in the kitchen and bake! 

Ricotta Cheese Biscuits

2 cups of unbleached white flour

4 teaspoons of baking powder

1 teaspoon of sea salt

2 tablespoons of scallions

½ to ¾ cup cooked bacon

¼ teaspoon pepper

1 large egg

1 cup of ricotta cheese

2 tablespoons of olive oil

2 tablespoons of butter, crumbled into small pieces

1/4 cup of yogurt

In a medium-large mixing bowl, combine the flour, baking powder, salt, scallions, bacon, and pepper. Make a well in the center of the ingredients.

In a small bowl, beat the egg. Now beat in the ricotta cheese. Stir in the olive oil, butter, and yogurt. Pour into the dried ingredients and stir until you have a soft dough. Turn the dough out onto a lightly floured board and gently knead 8 - 10 times.

Shape the dough into round biscuits, using a round pastry cutter or the lip of a cup dipped in flour, roughly 1 inch thick.  Arrange on a baking sheet lined with parchment paper and place in the refrigerator for a half hour.  Before baking, brush the tops with an egg wash and sprinkle with sea salt. Bake in a preheated 425 degree oven until the biscuits are golden brown, about 15-20 minutes. Cool on a wire rack for a few minutes. Serve warm.

Makes 10 - 12 biscuits.