The New York Times Wants You to Add Ricotta to Your Biscuit Dough

Not all biscuits are created equal. But would you deign to infilitrate your raw biscuit dough with ricotta cheese?

Not all biscuits are created equal. But would you deign to infilitrate your raw biscuit dough with ricotta cheese?

The New York Times wants you to try it. In a recent article for the Sunday magazine, writer Tejal Rao espouses the virtues of folding ricotta, “practically soupy with whey,” into your next batch of biscuits.

Inspired by Nicole Rucker, the chef at Fiona in Los Angeles, Rao explained how slipping ricotta into biscuit dough created such a masterpiece. After straining the ricotta, “the [resulting] biscuits were tender as cake, with a beautiful, soft crumb, rising so tall they started to bend to the side, the tops thick with satisfying gold crusts.”

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