Rosemary Ricotta Biscuits with Garlic Honey Butter

Steps

1. Cut 135 g of the butter into small cubes and freeze for 15 minutes; set the remaining 15 g aside at room temperature for the topping.
2. Line a baking sheet with parchment. Preheat the oven to 425°F (220°C).
3. In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt, black pepper and two-thirds of the rosemary.
4. Add two-thirds of the garlic and the green onion to the flour mixture and toss to coat.
5. Add the frozen butter cubes and cut them in with a pastry cutter or your fingertips until the pieces are the size of peas, with some larger flakes.
6. In a small bowl, whisk the ricotta and buttermilk until smooth, then pour over the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter, pat into a rectangle about 1 inch thick, fold it in thirds like a letter, and pat out again; repeat the fold twice more for flaky layers.
8. Pat the dough to 1 inch thick and cut 12 square biscuits with a sharp knife, pressing straight down without twisting.
9. Set the biscuits close together on the baking sheet and chill for 10 minutes while the oven finishes heating.
10. Bake for 15 to 18 minutes, until tall and the tops and edges are deep golden.
11. While they bake, melt the remaining butter in a small pan over low heat, add the remaining garlic and the remaining rosemary, and warm for 1 minute until fragrant; stir in the honey and take off the heat.
12. Brush the hot biscuits with the garlic-honey butter and cool on a rack for 10 minutes before serving.