Friday, April 15, 2011

Cheddar, Ricotta, and Spinach Biscuits

This is an "original" from our kitchen here at home! I am compiling a collection of original recipes that have been concocted by me, my parents, or family members from past generations that do not exist elsewhere...this is one of the recent additions, and I invite your comments! Give it a try...the spinach is almost entirely un-noticeable, so a good way to sneak in more nutrition. And unlike most biscuits, this recipe uses no saturated fat which makes it a bit more heart-healthy than traditional butter-laden biscuits. Of course there is the cheddar cheese...if you are concerned about strictly low-saturated fat foods; you could leave the cheddar out entirely. These biscuits come out beautifully even without it! Let me know what you think!

2 cups white flour
1 T. baking powder
1/4 t. salt
1/2 cup shredded sharp cheddar cheese
1 cup finely chopped FRESH spinach (do NOT use frozen or canned)
1 large egg
1 cup ricotta cheese
2 T. olive oil
About 1/8 - 1/4 cup milk, just enough to moisten the dough

Pre-heat oven to 425 degrees.

Mix together thoroughly the flour, baking powder, cheddar cheese, and spinach.

In a separate bowl, whisk together the egg, ricotta, and oil.

Combine the wet ingredients with the dry ingredients, adding just enough milk to moisten the dough. 
**Hint** The dough needs to hold together without being dry or crumbly, but not so moist as to be overly sticky.

Drop dough by Tablespoonful onto a lightly greased baking sheet (rubbing a butter cube wrapping paper on the sheet is sufficient, only a minimum of oil is necessary). You should have twelve biscuits with one recipe of this dough.

Bake on the center rack of the oven for 10-12 minutes. 
**Hint** If you have an oven with a convection capability, do NOT use it. The convection feature circulates air inside the oven, allowing for even baking of multiple racks of baked goods, but it also tends to dry out biscuits. You will be happier with the finished biscuits if you bake them on a regular setting.

Immediately remove from pan onto a towel to cool, covered with another towel to keep the biscuits from drying out during cooling.

Cheddar, Ricotta, and Spinach Biscuits

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