Homemade breakfast (or tea) ricotta biscuits recipe with sesame seeds and Mediterranean herbs. These easy savoury ricotta biscuits are perfect for breakfast, tea during brunch time or as a snack on the go. They are light and rich in flavour. Ideal for kids too.
One of my favourite types of recipes to cook is an easy one that requires a handful of ingredients. Don’t you agree? Well, this extra easy ricotta biscuits are no different. You just combine everything in a bowl, shape and bake. Voila!
What I like about these ricotta biscuits is that they are pretty versatile. I usually make them as a quick breakfast (the day before) or brunch (tea time as I call it). Sometime, when we drive longer hours, homemade snacks are a must. This recipe never disappoints! Kids can hold them easily on their own in the back seat. The only thing I cannot guarantee is the the lack mess in the car. Thank goodness for car wash, eh. In addition, you can add them to appetizer trays and bake sales.
Ricotta Biscuits – Ingredients
- 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 add a pinch usually.
How to make Ricotta Biscuits at home – 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.
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Breakfast Ricotta Cheese Biscuits
- 1 cup (250g) ricotta cheese
- 2 cups (250g) all purpose flour
- 1/3 cup (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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- 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.
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