Apple Ricotta Brunch Biscuits Recipe

Ingredients for Apple Ricotta Brunch Biscuits

• 1/4 cup granulated sugar
• Ricotta Cheese
• 1 large egg
• 1 teaspoon ground cinnamon
• Sliced Almonds
• Refrigerated Buttermilk Biscuit
• Granny Smith Apple
• Nonstick Cooking Spray

How to Make Apple Ricotta Brunch Biscuits

1. Preheat oven to 375°F (190°C).
2. Spray 8 jumbo muffin tins or 8 custard cups with nonstick cooking spray.
3. 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.
4. In a separate small bowl, combine 1 teaspoon ground cinnamon and 1/4 cup sliced almonds. Mix well.
5. 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.
6. Gradually add 3/4 cup milk to the flour mixture, mixing until just combined. Do not overmix.
7. Divide the dough into 8 equal portions.
8. Press each biscuit portion evenly into the bottom and up the sides of the prepared muffin tins.
9. Place 1 (1/4 cup) wedge of peeled and thinly sliced apple in each cup.
10. Spoon 2 rounded tablespoons of the ricotta mixture over each apple wedge.
11. Sprinkle evenly with the cinnamon-almond mixture.
12. Bake for 20-25 minutes, or until the biscuits are deep golden brown and the apples are crisp-tender.
13. Remove biscuits from tins and let cool on a wire rack for 15 minutes.
14. Serve warm. Store leftovers in the refrigerator.