Garlic Herb Ricotta Drop Biscuits with Basil

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Set aside 20 g of the butter for the garlic butter; keep the remaining 90 g cold for the dough.
3. Melt the 20 g of butter in a small pan over low heat, add the garlic and cook 1 to 2 minutes until fragrant and pale golden; set the garlic butter aside to cool slightly.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
5. Cut the 90 g of cold butter into the flour mixture with a pastry cutter or your fingertips until pea-sized pieces remain.
6. Stir the parsley and basil into the flour mixture.
7. In another bowl, whisk the ricotta and buttermilk until smooth, then stir in half of the garlic butter.
8. Pour the ricotta mixture into the flour mixture and stir gently just until a shaggy, sticky dough forms; do not overmix.
9. Drop 12 even mounds of dough onto the baking sheet about 2 inches apart.
10. Bake 14 to 16 minutes, until tall and golden and a toothpick in the center comes out clean.
11. Brush the hot biscuits with the remaining half of the garlic butter and cool on the sheet for 5 minutes before serving.