breakfast
Summer Drop Biscuits with Whipped Ricotta and Stone Fruit
A drop biscuit is the home cook’s cheat code to fresh, warm bread without the rolling, folding, or kneading. All you need is a sturdy spoon and a light touch. These biscuits bake up golden and craggy, ready to catch whatever you spoon on top. Sweet stone fruit and creamy ricotta make a breakfast that’s rich but still summery—you’ll want to lean into the ripest fruit on your counter.
Whipping ricotta with cream creates a lush, almost spreadable base that feels decadent with the fruit and honey but takes all of five minutes to pull together. If you’re more inclined toward savory mornings, skip the sweet toppings and smear these biscuits with butter, jam, or even a lacy fried egg.
Do Ahead
The biscuits can be baked up to a day ahead and reheated in a low oven. The whipped ricotta is best prepared fresh.
Ingredients
- 2 cups all-purpose flour (Spoon and level; don’t pack the flour.)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated sugar (Optional; add for slightly sweeter biscuits.)
- 1/2 cup (1 stick) unsalted butter, cold (Cut into small cubes.)
- 3/4 cup whole milk, cold
- 1 cup ricotta, whole milk
- 1/4 cup heavy cream
- 1 tablespoon honey (Plus more for drizzling.)
- 1 teaspoon lemon zest
- 2 cups mixed stone fruit (peaches, plums, cherries), sliced or chopped (Pitted and cut into bite-sized pieces.)
- 1 teaspoon granulated sugar or honey (Optional; only if your fruit needs a little sweetness.)
What Done Looks Like
Pull the biscuits when their tops are lightly golden, the crags at the edges feel firm, and the bottoms release cleanly from the parchment.
Instructions
- 01 Preheat your oven to 450°F and line a baking sheet with parchment paper.
- 02 In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using). Grate or cut in the cold butter using a pastry cutter or your fingers until the texture looks like coarse sand with occasional pea-sized pieces.
- 03 Pour in the cold milk and stir gently with a fork until a rough dough forms—don’t overmix; it should just come together.
- 04 Using two spoons or a cookie scoop, drop mounds of dough (about 2 heaping tablespoons each) onto the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, until the tops are golden and firm. Cool slightly on a wire rack.
- 05 While the biscuits bake, whip the ricotta, heavy cream, honey, and lemon zest in a bowl using a handheld mixer (or a whisk, if you want the arm workout) until smooth and slightly fluffy.
- 06 Toss the fruit with the teaspoon of sugar or honey, if needed, and let it sit for a few minutes to macerate and release its juices.
- 07 To serve, split warm biscuits and dollop with the whipped ricotta. Top with the stone fruit and drizzle with more honey. Serve immediately.
If It Goes Sideways
- Biscuits spread too much—make sure the butter is cold and don’t overwork the dough.
- Ricotta feels grainy—use whole-milk ricotta and whip it with the cream just until smooth.
- Fruit juices make the biscuits soggy—serve the fruit on the side if it’s especially juicy.
Nutrition (per serving) Estimated
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