Pesto Ricotta Biscuits

Pesto Ricotta Drop Biscuits

Pesto Ricotta Biscuits           I love pesto, mainly because I love basil. Pesto its like an explosion of basil flavor so I just knew adding it to the biscuits would make them a perfect complement to an Italian dinner.  I decided I should add a little ricotta cheese to them too.  Since my biscuits are so fluffy yet rich and delicious with the thick creamy ingredient-buttermilk (aka pure baking gold), I figured the addition of ricotta cheese would make these babies just as flavorful-Italian dinner style.  It worked big time. These biscuits are fluffy yet melt in your mouth  with flavor.  I definitely impressed the hubby with this one.

Pesto Ricotta Biscuits

This recipe yeilds 16 of these little drop biscuit babies.  The batter looked a little green, but the end result, even less green, which is good because I am certain bright green biscuits would be zero appetizing to my picky husband.

Pesto Ricotta BiscuitsPesto Ricotta Biscuits

I guess ricotta cheese is not know for being the healthiest thing in the world so I tried to balance it out by adding a bit of whole wheat flour, using smart balance butter, and almond milk.  I know, it doesn’t work that way, but every little bit helps right? 😉

Pesto Ricotta Drop Biscuits
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Prep time: 
Cook time: 
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Serves: 8
 
Southern drop biscuits combined with Italian flavors.
Ingredients
  • 1½ cup self rising flour
  • ½ cup whole wheat flour
  • ½ cup ricotta
  • 3 tbsp butter*
  • 2 tbsp pesto
  • 1 cup milk*
  • 2 tbsp parmesan cheese
Instructions
  1. Butter cookie sheet and preheat oven to 415 F.
  2. Mix self rising flour and whole wheat flour in mixing bowl.
  3. Add butter pinching with fingers until thoroughly mixed. Then add ricotta, pinching with fingers until ricotta is distributed throughout mixture
  4. Mix in milk and pesto.
  5. Drop large spoonfuls of mixture on buttered cookie sheet and sprinkle parmesan cheese over the tops.
  6. Bake at 415F for 16-18 minutes
Notes
*I used smart balance butter and original unsweetened almond milk

 

Pesto Ricotta Biscuits

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