8 tablespoons unsalted butter, cold, cut into small pieces
1 cup ricotta
1 egg
heavy cream or half-and-half (for finish, optional)
flake salt and freshly ground black pepper (for finish, optional)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, salt and pepper. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
In a separate bowl, combine the ricotta and egg; mix well.
Add the wet mixture to the dry mixture and stir until just combined.
Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Repeat the process 4 more times, flouring your work surface as necessary to prevent sticking.
Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits.
Brush tops of biscuits with heavy cream or half-and-half, and sprinkle with flake salt and pepper, if using.
Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/black-pepper-and-ricotta-biscuits/