Yesterday was one of those days for me. You know the kind – where you feel totally unmotivated to do anything at all. I did manage to bake up a batch of these in the morning, and I spent the rest of the day being lazy, reading a book, and eating way too many of these!!
Biscuits…why are they called biscuits? They are nothing like a biscuit to me, but that is what Giada calls the, so I’ll stick with the name. They are a muffin – a completely delicious muffin at that. I’ve had some really good luck baking with ricotta, so I knew I wanted to try these out. And they were probably even better than I expected! The original recipe called for almond extract – which I’m sure would have made them even better – but for some reason, I was out. Regular vanilla extract worked just fine, though, and probably highlighted the lemon flavor of these. The ricotta makes them nice and moist, and they have a wonderful texture to them. And for some reason, I don’t usually use liners for muffins, but the recipe called for them, so I used them. I’m sure these would come out of the pan just fine with a light spray of cooking spray. Would I make these again? Most definitley!
Recipe Rating: 4.5 out of 5
Nonna’s Lemon Ricotta Biscuits
adapted from Food Network Favorites
Makes 12-18
2 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plus sugar, plus more for sprinkling
1/2 c (1 stick) unsalted butter, room temperature
zest of 2 lemons, finely grated
1 c. ricotta cheese
1 large egg
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/3 c thinly sliced almonds
Line 12 muffin cups with paper liners. Preheat oven to 350 degrees F.
Whisk the dry ingredients 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 ricotta. Beat in egg, lemon juice and vanilla extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Good job using some of your freezer nuts! 🙂
I've never baked with ricotta.. I should try it sometime.
I'm having some house guest in a couple of weeks and I can just see us eating these for breakfast with coffee. Thanks!
Biscuit, muffin, who cares? LOL!I seriously LOVE ricotta cheese so I KNOW that I would love these. I really need to give these a try. I know I'll be missing out if I don't!
Happy Friday!
~ingrid
Oh those look fab! I only just discovered 'Giada at Home' on the Food Network on my last visit home to the States and loved it. K x
Mmm…I love lemony muffins. These sound great. If I have leftover ricotta from making those lemon cookies, I'll have to give this recipe a go.
They look gorgeoous!
So these are the biscuits…after seeing them in living color, I'll just have to make them!
Lemon *and* almond *and* ricotta! Sounds great. I'd call them a muffin, too. I can't imagine trying to cut these with a biscuit cutter.
Sandra
These look sooo good…I love anything lemon!
Those are such beautiful "biscuits" 🙂 They look really professional!
These look really beautiful biscuits (muffins). I love anything with lemon flavours running through!
Those definitely seem like muffins. The name doesn't matter really. Giada's recipes are awesome.
how funny that they're called biscuits! biscuits served in muffin cups–i love it. it's a great and unique recipe, deborah.
and for the record, i have more lazy days than anything else. 🙂
Oh my, I am trying these for sure. Thanks!
I have made these before, and they are delicious. Thanks for reminding me to make these. I'm going to check my library for this book, from Giada.
i have been looking for ricotta recipes to use up the leftover ricotta from lasagna… this is perfect timing!!! thanks.
Oh I love lemon! These look great! Can't wait to try them.
They look really good! Lemon and ricotta, what a yummy combo!
Cheers,
Rosa
Oh wowow… they look so yummy! I have never tried ricotta in muffins.. you pics make me want to try it!
Yum! Ive made some other ricotta muffins, and they reall turn out moist and delicate! I'm going to mark this for later use! =)
Yummy.
I made your lemon ricotta cookies and loved them. This reminds me of those a bit.
Yummy.
I made your lemon ricotta cookies and loved them. This reminds me of those a bit.
I simply have to make these! I love baking with ricotta. And any recipe I have ever made of Giada's has turned out great!!!
These sound wonderful and very light. So dainty
Mmm these sound and look so good! I just made some ricotta muffins but did them savoury with green onions.
I recently tried to make pancakes that had ricotta in them and they didn't work out too well. I will defiantly have to try these.
I like lemon ricotta pancakes so I can totally see loving these
Thanks for your visit, Deborah! Lemon and ricotta are delicious together – these biscuits must taste wonderful. I'm saving this recipe!
~Susan
I'm not usually the biggest lemon fan, but I plan to make these! What a great recipe.
Yum! These sound great! I love Giada!
Yum. These sound amazing! When I buy ricotta, I never use the whole thing (with my small family)….this will be a great way to use some of it up!
Yum! I love the lemon/ricotta combination. My mom and I were in Sicily last summer, and I am pretty sure I ate my body weight in ricotta. So amazing.
These look and sound so good–i love lemon and ricotta so I know I would love these!