Given that I still had a bit of ricotta on hand from recent baking adventures, I thought it might be interesting to incorporate it into some pastry for shortcake. Much of baking is the result of a formula: fat+liquid+flour. I recalled Michael Rhulman’s genius concept of using ratios for basic batters, pastry, cake and the like. You can find a link, here
I added a couple of tablespoons of sugar, as this is more of a dessert biscuit, and used equal parts ricotta and milk. The rest is well, all me.
Like so many fine things, this dough takes only a moment to come together, then it must rest, given some delicate handling, then rest again. The biscuits can be refrigerated, or frozen to bake at a later time. The resultant crisp and flaky texture is ruined by moisture, so it’s aways best to eat biscuits the day they are baked.
I measured my ingredients out using a scale, however I’ll provide approximations using household measurements. For the original recipe, refer to link above. Additionally, I bake my scones and pastry at a higher temperature, say, 425 degrees F. This melts the butter quickly and creates those lovely air pockets that make for a light, fluffy, buttery-layered biscuit.
Enjoy, and much love,
Thyme and Balsamic-Infused Rhubarb and Strawberries , Ricotta Shortcake and Vanilla Whip Cream
Thyme and Balsamic-Infused Rhubarb and Strawberries
**Note: the fruit can be prepared 1-2 days ahead of time and stored along with their juices, until ready to serve.
2.5-3 cups rhubarb, cut into ~1-inch lengths
1 pint strawberries, split
2 tbsp balsamic vinegar
3 tbsp sugar
2 sprigs thyme, plucked of leaves
dash of freshly-ground black pepper
Preheat oven to 350 degrees
Line a rimmed baking sheet or roasting pan with parchment paper.
Combine rhubarb and strawberries in a large bowl. Whisk remaining ingredients together; pour over fruit. Toss gently.
Pour into prepared pan. Bake for about 40 minutes, until juices have started to bubble and thicken. Remove and serve with Ricotta Biscuits (recipe follows)
2 c flour
2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 c butter, chilled and diced
1/2 c ricotta
2 oz milk
Mix dry ingredients together; set aside.
Using a pastry blender or food processor, cut flour and butter until the mixture starts to resemble coarse sand; leaving a few larger pieces strewn throughout.
Whisk together ricotta and milk; add to flour.
Using a wooden spoon or hands, stir the liquid into the flour/butter until it’s just barely absorbed. Turn onto a flat surface, and knead, just a few times to bring it all together. There will still be bits of butter poking about; this is key to a flaky biscuit.
Wrap in plastic/parchment and refrigerate for at least 30 minutes.
Once chilled, begin rolling: roll out dough into a rectangle ~1/2 inch thick.
Fold in thirds, then refrigerate a further 30 minutes.
Repeat the rolling, folding and chilling cycle once more.
As the dough makes its final rest, preheat oven to 425 degrees.
Line a baking sheet with parchment; set aside.
Shape dough with your hands, or roll out to ~3/4-inch thick and cut with a biscuit cutter.
Brush biscuits with a bit of milk, if desired, then bake for ~12-15 minutes until golden and puffed to about twice their original volume. Serve either warm or at room temperature.