Original Recipe for Biscuits HERE
Original Recipe for Ricotta Cream HERE
During a recent visit, my mom thought that the strawberries from the grocery store weren't good enough. So she drove to a new farm stand nearby and bought a ton of just-picked ones. She insisted that we eat them fresh - no freezing allowed (that would be reserved for the sub-par ones I bought). There's only so many times I could put them in yogurt or make a smoothie or just eat them plain. So I made them into a dessert that was universally complimented: a biscuit sliced in half, a generous scoop of strawberries on both, and each finished with a big dollop of the ricotta mixture. I had some Redi-Whip getting geriatric in the fridge, so I may or may not have squirted some of that on top...
I made the biscuits, but that's not necessary. Storebought ones can be used, or pound cake could be substituted. Or the strawberries and ricotta could just be layered together in a glass (maybe add some slivered almonds? granola?).
STRAWBERRIES & RICOTTA CREAM
1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
1 (16 oz) container strawberries, hulled and sliced
Sugar (approximately 1 tablespoon)
1) Put ricotta, honey and vanilla extract into small bowl of a food processor and process until smooth, about 1 minute. Transfer to small bowl and refrigerate at least 2 hours.
2) Put strawberries into non-plastic bowl and sprinkle with sugar. Allow to mascerate in refrigerator, gently stirring several times.
* Be sure to read the tips in the original recipe for how to maximize your results.
1 cup (5 oz) all-purpose flour
1 cup (4 oz) cake flour [can substitute with 1 cup all-purpose flour and increase buttermilk by 2 tablespoons]
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch cubes
¾ cup cold buttermilk
1) Adjust oven rack to middle position and preheat oven to 450 degrees.
2) Place flours, baking powder, baking soda, sugar, and salt in large bowl [hand]or workbowl of a food processor [processor] fitted with the metal blade. Whisk together or process with 6 1-second pulses.
3) Hand: use two knives, a pastry blender, or fingertips to quickly cut in butter until mixture resembles coarse meal with a few slightly larger butter lumps. Processor: remove cover and distribute butter evenly over dry ingredients. Cover and process with 12 1-second pulses.
4) Hand: stir in buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. Processor: remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses.
5) Transfer dough to lightly floured surface and quickly form into rough ball (careful not to overmix). Pat the dough into ¾-inch-thick circle.
6) Cut out dough rounds with a biscuit cutter [I used a small drinking glass with the rim dredged in flour]. Push together the remaining pieces and repeat until no dough is left. Place the biscuits on an ungreased cookie sheet (sheet can be wrapped in plastic and refrigerated for up to 2 hours).
7) Bake until biscuit tops are light brown, 10 to 12 minutes.
Notes: None, other than maybe making the full "strawberries and balsamic" recipe in the original one linked to above.
* Add ingredients for cream mixture
* Push buttons on food processor
* Add dry ingredients for biscuits
* Pat dough
* Cut out biscuit rounds