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Nonna's Lemon Ricotta Biscuits Recipe

Nonna's Lemon Ricotta Biscuits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 31-40 of 157

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  • on October 23, 2009

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    These were super delicious.

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  • on October 18, 2009

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    This is my favorite recipe for muffins. I've made them a bunch of times and they impress every time. Thanks Giada!

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  • on September 11, 2009

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    Followed recipe and love these muffins. Will make again and again.
    Kimmy
    Aliso Viejo, CA

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  • on August 20, 2009

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    So good..you won't regret making these! Made exactly as the recipe stated and they turned out terrific!

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  • on August 05, 2009

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    Everyone loved them but I thought they were a little too dense. I added more lemon zest to bring out the flavor.

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  • on July 27, 2009

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    I was a little skeptic..? lemon and ricotta?
    These are incredibly good.... so good that I ate a lot of dough!
    I made a few healthy chances to the recipe:
    I used 1 cup of whole wheat flour and 1 cup of all purpose flour,
    only 1/3 cup of sugar (that's plenty,
    canola oil instead of butter (who wants the cholesterol?
    and part-skim ricotta.
    The dough was a little sticky to handle but worth the calories I saved!
    They came out delicious. Yum!!

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  • on July 22, 2009

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    I just made these this evening and I have to say they are so delicious. The crunch on the top along with the lemony flavor or these biscuits reminds me of when I was growing up. I will make these over and over again and put the recipe among my favorites. This is a sure WINNER!! Thanks Giada!!

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  • on July 22, 2009

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    So easy and amazingly light! The sugar sprinkled on top puts them over the top!

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  • on June 07, 2009

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    I'm making this recipe for the brunch after my brother's wedding next month. I did a test run with this recipe today and it turned out spectacular! The rich lemon flavor brought back childhood memories of making ricotta cheese pies at Easter time with my mother and grandmother. The flavor is bright and light, yet the "muffin" turned out so rich and decadent. I baked these in a muffin top pan and they turned our beautiful! I can't wait to surprise my brother and new sister-in-law with this spectacular treat! Don't worry, they both like these kind of surprises! Thanks Giada for another fabulous recipe!

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  • on March 14, 2009

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    I used a bit less sugar and the batter was thick enough so I could have spread the dough out for scones. I will do this next time. I decied to add frozen wild blueberries too! I used leftover lemon juice to mix with confectioners sugar to glaze over them when I took them out of the oven. They were a hit with my family.

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