After Thanksgiving, besides the exponential leftovers on the table, there are also odds and ends lying around the shelves in the freezer or the fridge. Half of an onion? A sprig of parsley? An accidentally opened can of condensed milk? Although I spent my Thanksgiving at another house, I still cooked something, so there were some extras in my house, too.
One item was ricotta cheese, which I used for my ‘nontraditional’ pumpkin tiramisu. I am not ready to replicate another one. I wanted something different. People’s taste buds probably grew tired from pumpkin or other “Thanksgivingy’ foods (well, at least for the next few days). So, I decided to bake ricotta biscuits. They are easy to transport to my office, simple to make, and also relatively healthful (if you do not count the stick of butter :P).
Pre-heat oven to 350 degree F.
1. Mix all the dry ingredients together: 2 cups of flour, 1 tsp of salt, 1 tsp of baking powder, 1 pinch of nutmeg (you can omit if you prefer).
2. Blend a stick of room-temperature butter and 3/4 cup of sugar together. Add 1/4 cup of milk, 1 tsp vanilla extract, a beaten egg and a cup of ricotta cheese.
3. Combine the dry and wet ingredients together. Do not overwork the dough.
4. Spoon the dough onto a buttered pan. Should make about 16 good-sized biscuits. Bake for 13-15 minutes until golden brown.
5. Cool and enjoy! You can eat the biscuit as is or with jam or more butter. Your choice. 🙂