- 2 c flour, self rising*
- 2 tbsp sugar
- 1 c milk
- 1/2 c butter
- 1/2 c ricotta, extra on reserve.
- 3 cloves garlic, minced
- 3 tablespoons fresh minced basil, do not use dried.
- Preheat oven to 450 degrees F. Line cookie sheet with parchment paper.
- Mix the self-rising flour, sugar, and milk together until well combined. Turn and pat this dough mixture several times. Roll flat, cut using a biscuit cutter.
- Melt butter in small pan over medium-low heat. Add garlic, and basil, stirring occasionally until aromatic. Lightly brush some of this mixture over biscuits on both sides before placing on cookie sheet. With a finger or thumb, make a small indentation on top of the biscuits.
- Bake for 7-8 minutes or until starting to turn golden brown. Meanwhile, remove melted butter from stovetop and pour mixture into bowl. Add ricotta, and mix well to combine. If mixture seems loose, add more ricotta until solid.
- Remove biscuits from oven and spoon ricotta mixture over biscuits, evenly into aforementioned depression. Return to oven for additional 3-5 minutes, or until ricotta has slighly melted out. Remove from oven, serve warm.
* For self-rising flour, you may substitute regular flour mixed with of 1tsp baking powder and 1/4 tsp salt per cup of flour used.