Homemade breakfast (or tea) ricotta biscuits recipe with sesame seeds and Mediterranean herbs. These easy savory ricotta biscuits are perfect for breakfast, tea during brunch time or as a snack on the go. They are light and rich in flavor. Ideal for kids too.
I’ve always had a soft spot for recipes that come together with just a few simple ingredients — who hasn’t? These ricotta biscuits are exactly that: mix everything in a bowl, shape, bake, and you’re sorted. Easy as you like.
What makes them brilliant is their versatility. I often bake a batch the night before for a quick breakfast, or a quick casual snack. They’re also perfect for road trips — the kids can happily hold one in the back seat, though I can’t promise a crumb-free car. Thank goodness for the car wash, eh? Beyond that, they slip neatly into appetizer trays (think cheese trays) or even make a winning addition to a bake sale.
On a sweeter note: check out my recipe for German applesauce cinnamon oatmeal raisin cookies (Apfelmus-Kekse) – they come together just as easily.
Ingredients & Substitutions
- Ricotta cheese, fresh – the base for this biscuit recipe is the fresh ricotta that blends everything together.
- Flour – while, all purpose flour is ideal for this recipe. Or 00 Type flour as well.
- Vegetable oil – I usually add sunflower seed oil or coconut oil (it might change the flavour of biscuit though)
- Sweet paprika – a must for a tasty biscuit.
- Rosemary – dried and finely minced rosemary is best.
- Sesame seeds – I like to use a mix of golden and black sesame seeds as it gives a better visual effect. However, you can use whatever you have on hand.
- Salt – as always to taste – I usually add a pinch.
BEST TIPS:
- Mix all dry ingredients well before adding ricotta and oil. That way herbs blend much better.
- Use a different type of seasoning, depending on your preferences. Italian seasoning works great too.
- Wet your fork before pressing onto each biscuits in a cup of water. That way dough won’t stick to the fork.
- Place each biscuit on a non-stick baking tray or use parchment paper, otherwise they will stick.
- Enjoy with a cup of homemade tea for brunch or breakfast. See my homemade anti-inflammatory linden cinnamon tea recipe.
Breakfast Ricotta Cheese Biscuits
Equipment
- 1 large mixing bowl
- 1-2 baking sheets (non-stick)
- parchment paper optional
Ingredients
- 250 g ricotta cheese
- 250 g all purpose flour
- 100 ml vegetable oil
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp rosemary, dried finely cut
- 1/2 cup sesame seeds (for rolling cookies in) or more as needed
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Instructions
- In a large mixing bowl combine flour, ricotta cheese and vegetable oil. Then add salt, paprika and rosemary.
- Using a fork (kitchen robot) mix until a soft, non-stick dough is formed. Divide into small balls (wet your hands slightly if needed) – the size of a meatball or less.
- Then place sesame seeds in a small bowl and roll each ball in the seeds. Place onto non-stick baking mat/parchment paper leaving some space in between. Then using a fork press each ball (gently) to form a biscuit. Wet fork with water before pressing if it sticks to the dough.
- Bake cookies in preheated oven on 180C/360F until golden (about 20 minutes in my oven with ventilation). Let cool completely and enjoy.
Notes
Nutrition
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