Simple Strawberry and Ricotta Biscuit Shortcakes
Every single day I realize more and more that life is about balance. Eating chocolate chip cookies at work, then eating a kale salad for dinner. Drinking too much tequila on Saturday night, then avoiding a boozy brunch on Sunday. Planning a massive trip to California with your girlfriends, then forgoing a few of those weeknight dinners out. Like I said, balance.
One of the things I most often struggle with balancing is the desire to entertain in my home while also staying on budget. Cooking for a group of people ain't cheap, and mamma's still got to have new shoes every once and a while. Enter the Budget Brunch. Something simple and impressive you can invite your friends over to your home to eat that will ultimately cost you what one brunch out would - around $25 or $30. Now - let's be clear. Budget Brunch is a BYOB situation. So you tell your friends you've got the food covered, but they better knock on the door with some kind of liquid contribution in hand. Got it?
I made these simple, brunchy Strawberry and Ricotta Shortcakes for my friends last weekend. They were a major hit. We chilled out on my roof, sipped pineapple mimos, and devoured every bit of the food I had prepared.
The biscuits used in this recipe are super simple. They're a slightly sweetened version of King Arthur Flour's recipe for Never-Fail Biscuits, and they only require two main ingredients. If baking biscuits at home intimidates you, then be intimidated no more. If you are unsure which brand of ricotta to choose, check out this guide from Serious Eats, and when in doubt - always go with ricotta made from whole milk. One final thing to note, I prepared this entire meal in a little less than an hour. No additional prep time required.
Strawberry and Ricotta Shortcakes
Prep Time = 10 minutes / Active Time = 30 minutes / Yield = 6 servings
- 1 1/2 cups self-rising flour
- 3/4 cup heavy cream
- 1 teaspoon turbinado sugar
- 1 teaspoon vanilla extract
- *If dough is too dry, add an additional 1 to 2 tablespoons cream to make it cohesive
- 1 pound fresh strawberries, washed, quartered
- 2 tablespoons turbinado sugar
- 15 ounces ricotta cheese, drained if necessary
- 2 tablespoons heavy cream
- 2 tablespoons honey
- Juice of 1/2 of an orange
- In a medium bowl, mix together 2 tablespoons sugar and fresh strawberries. Allow berries to macerate for at least 30 minutes.
- Preheat the oven to 450°F.
- In a medium bowl, mix together flour and cream until smooth and cohesive.
- Scoop dough into 1-ounce balls and place on an ungreased baking sheet, leaving about 1 inch of space between each biscuit. Brush the top of each biscuit with heavy cream.
- Bake biscuits for 10 to 12 minutes, or until biscuits begin to brown on the top.
- While biscuits are baking, whip together ricotta cheese, heavy cream, honey, and orange juice. Whip until well combined.
- Slice biscuits in half, and top with whipped ricotta and strawberries.
- Serve with rosé (duh).
Ready to make a tasty brunch for 6 of your closest friends? Let me know how it goes in the comments below!