Blueberry ricotta biscuits with almond pesto crunch
A crunchy fruit, nut and spice blend from the Israeli shuk tops off these biscuits with amazing flavor.
I recently discovered All Shuk Up, American distributors of spices, teas, and topping blends imported from the Israeli shuk. This was the first recipe I tried using their blends, and the aroma wafting from my oven while these baked was incredible.
Pesto is not an ingredient I would ever think to use on a sweet, fruity biscuit – but the results were amazing. Picture this – freshly baked, hot blueberry ricotta biscuit, topped with a crunchy blend of sweet and savory flavors with a touch of nutty pesto flavor.
Yeah, it worked. They’re gone.
- 2 cups flour (I used whole wheat pastry flour)
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1/2 cup Earth Balance or butter (can sub ¼ cup applesauce for half the butter)
- 1 1/2 cup ricotta cheese
- 1 large egg
- Zest and juice of 1 large lemon
- 1 cup frozen wild blueberries
- 1/2 cup Za’atar Pesto Topper (specialty Shuk blend)
Preheat oven to 350. Spray muffin pan with non-stick spray.
Place frozen blueberries in a small bowl and sprinkle half cup of the flour over them. Toss gently to coat.
Whisk remaining flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk butter, ricotta, egg, lemon juice, and zest until smooth (I used an immersion blender for this). Add to flour mixture, and stir gently with a spatula – there should still be clumps of flour. Add blueberries, and fold gently again to distribute throughout the batter. Batter should be heavy and sticky.
Use an ice cream scoop to fill muffins pan almost to the top, pressing down on batter to fill sides. Sprinkle with topping, and press down so it sticks.
Bake for 25 minutes, or until biscuits are set. Enjoy warm or at room temperature.
Related Topics: Breakfast