Ingredients
Servings: ￩￫
| 1.5 | Cups All-purpose flour |
| 2 | Tsp Baking powder |
| 1 | Tsp Kosher salt |
| 1 | Tsp Black pepper, freshly ground |
| 7 | Tbsp Unsalted butter, room temperature |
| 1 | Cup Whole milk ricotta |
| 1 | Large Egg |
Instructions
Preheat oven to 425 degrees.
In a food processor, combine the flour, baking powder, salt and pepper. Add the butter and pulse the food processor a few times until the mixture resembles coarse meal.
In a measuring cup, whisk together the ricotta and egg.
Add the wet mixture to the dry mixture and pulse a few more times.
Lightly flour a smooth, clean surface dough and pat it into a 1 thick rectangle. Fold the dough in half and pat into a 1 thick rectangle. Repeat this a few more times, flouring your work surface as necessary to prevent sticking.
Cut out biscuits and transfer to a baking sheet lined with parchment paper. Press together scraps and cut out one or two more biscuits.
Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
