201111-L&D-218.JPG — Ricotta Pull Apart Biscuits with Parmesan, Butter & Fresh Herbs

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

These biscuits are the light and airy version of yummy, lip-licking garlic knots. They literally melt in your mouth because of the ricotta. I bake them on a pizza pan, but you can do them on a regular sheet pan. These are an ideal substitute for yeasted rolls on the Thanksgiving table. You might need to bake a double batch!

Chadwick’s Checklist

What you need to know before you cook.

Use a 12”-14” pizza pan; alternatively use two greased 9-inch cake pans.
Make sure the stick of butter and the ricotta are very cold.

SERVING SIZE: 12-14 biscuits PREP TIME: 30 mins COOKING TIME: 15 mins

Ingredients

2 cups flour, plus more for dusting
1 tablespoon baking powder
1¼ teaspoon baking soda
1 teaspoon sea salt
1 stick butter, very cold
¾ cup ricotta cheese
⅓ cup chilled water
¼ cup butter, melted
¼ cup Parmesan cheese, grated
¼ cup finely chopped fresh herbs, such as flat-leaf parsley, oregano, thyme and chives

Directions

In a large, wide, shallow bowl, whisk the flour, baking powder, baking soda and salt.
Place the stick of butter in the dry ingredients and turn until fully coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingertips, evenly mix in the butter, then form a well in the center of the mixture.
In a small bowl, whisk the ricotta and the water. Pour into the dry ingredients and stir just until blended. Cover and refrigerate for at least 20 minutes or up to 4 hours.
Position a rack in the center of the oven; preheat to 425°F. Line a pizza pan with parchment paper.
Transfer the dough to a floured work surface and pat into a circle about 1-inch thick, dusting with more flour if the dough is sticky. Using a 2-inch cutter, cut out the biscuits, pressing straight down into the dough (do not twist). Place the biscuits about ⅛-inch from each other on the pizza pan. Gather the dough scraps and repeat patting and cutting until the dough is used up.
Brush the tops of the biscuits with the melted butter, then sprinkle all over with the grated Parmesan. Bake until the biscuits are golden on top, 12-15 minutes. Sprinkle with the finely chopped herbs as soon as the biscuits are removed from the oven. Let cool for 5 minutes before serving.