Ingredients for Apple Ricotta Brunch Biscuits
- 1/4 cup granulated sugar
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 cup sliced almonds
- 8 biscuits
- 8 (1/4 cup) wedges peeled and thinly sliced Granny Smith apple
- Nonstick Cooking Spray, as needed for 8 jumbo muffin tins or custard cups
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 3/4 cup milk
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How to Make Apple Ricotta Brunch Biscuits
- Preheat oven to 375°F (190°C).
- Spray 8 jumbo muffin tins or 8 custard cups with nonstick cooking spray.
- In a small bowl, combine 1/4 cup granulated sugar, 1 cup ricotta cheese, and 1 large egg. Beat at high speed for 1 minute until smooth.
- In a separate small bowl, combine 1 teaspoon ground cinnamon and 1/4 cup sliced almonds. Mix well.
- In a medium bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup milk to the flour mixture, mixing until just combined. Do not overmix.
- Divide the dough into 8 equal portions.
- Press each biscuit portion evenly into the bottom and up the sides of the prepared muffin tins.
- Place 1 (1/4 cup) wedge of peeled and thinly sliced apple in each cup.
- Spoon 2 rounded tablespoons of the ricotta mixture over each apple wedge.
- Sprinkle evenly with the cinnamon-almond mixture.
- Bake for 20-25 minutes, or until the biscuits are deep golden brown and the apples are crisp-tender.
- Remove biscuits from tins and let cool on a wire rack for 15 minutes.
- Serve warm. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
56g
Fat
14g
Carbs
5g
