When will this Canadian winter ever end? Though snow in South-Western Ontario has thankfully been rather sparse, and the temperatures rather mild all things considering for this time of year, the apartment I reside in is in a lovely old house but alas, we have no control over the heating and being a rather wee girl, I suffer from the cold and drafts that older homes tend to be prone to. What better way to warm up than to make a baked treat? I always leave the oven door open after the baking is done for additional heat. Why waste that precious warmth?
These biscuits — or scones if you prefer to call them — are a delicious and even slightly savory dessert to finish off any meal. Though they are packed with blueberries, they are also an enjoyable side to go along with a vegetable soup, perfect for a light breakfast or brunch or snack. Easy to prepare and well worth the effort even considering the number of dishes baking creates. They won't last long, especially if you have an eager husband and friend wishing to fill their tummy with blueberry delights. Ricotta cheese is an ideal component to baked goods — creamy without tartness or an over-powering flavor.
I highly recommend lining your baking sheet with parchment paper. It is fine to grease the baking sheet instead, but you are more likely to come out with biscuits that are perfectly browned on the bottom if you follow my method.
|Lemon Ricotta Blueberry Biscuits|
|Recipe by Lisa Turner|
Published on February 14, 2012
Light and creamy lemon ricotta biscuits loaded with plump blueberries and just a little sweetness — great for snacks, simple desserts, or even as a dinner side
Other biscuits and scone recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cheddar Dijon Biscuits
Quick and Easy Ricotta Biscuits
Blueberry Cottage Cheese Biscuits
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