| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 12 biscuits |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
Instructions
- Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 262 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 179 mg |
Reviews
Delicious! I also drizzled a glaze over the top, made with zest, lemon juice and powdered sugar. This recipe is a keeper.
Easy to prepare and delicious.
Loved this! So easy, super moist, didn’t have almond extract so I used vanilla. They’re great!
Delicious muffins. I made with olive oil instead of butter. Very moist. Needs more lemon flavor however! I didn’t have lemons. So just used the lemon juice. Next time will use 2x the lemon juice.
Read the reviews and doubled the lemon zest and lemon juice. Still not enough lemon flavor! Delicious nonetheless, and I added fresh blueberries to four of the muffins. Would make these again.
These biscuits were absolutely delicious. I followed the recipe exactly – the only thing I would change is that we live in a high altitude environment so I would increase the temperature to 375.
Wonder light texture and not too sweet! Delicious and will definitely make again!
Delicious! I added blueberries and skipped the almonds. Huge hit.
I have made these many times, and they are absolutely delicious made exactly as written. When you change a recipe, it is not that recipe anymore….yogurt added makes them muffins, cranberries and orange makes them cran-orange muffins. Make these as the recipe states and they are lemon ricotta biscuits and they are fabulous.
I really like this recipe! Simple but delicious and simple instructions too! I had some leftover ricotta cheese that was not enough for a meal so this recipe was exactly what I needed! As some other reviewers noted, I omitted the almond extract and used lemon instead, with a small amount of vanilla as well. The muffins (not so much biscuits IMHO) came light and fluffy, great with a cup of tea! Will definitely make these again. Thanks!