Ingredients
The following ingredients have 6 Servings
- 1/4 cup + 2 tablespoons millet flour ((1.75 ounces / 50 grams))
- 1/4 cup + 2 tablespoons gluten-free oat flour ((1.5 ounces / 40 grams))
- 2 tablespoons tapioca flour/starch (same thing) ((.5 ounce / 15 grams))
- 2 tablespoons cornstarch ((.5 ounce / 15 grams))
- 2 tablespoons organic blonde cane sugar ((.75 ounces / 20 grams))
- 1 tablespoon ground chia seed ((.25 ounce / 5 grams))
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3 tablespoons cold, unsalted butter, diced ((1.5 ounces / 45 grams))
- zest from 1/2 a large lemon
- 1/2 cup whole-milk ricotta cheese ((4.25 ounces / 120 grams))
- 6 tablespoons cold heavy cream, plus another 2 tablespoons for brushing the biscuits ((2.5 ounces / 70 grams))
- coarse sugar (turbinado), for sprinkling
- 3 cups blackberries, halved lengthwise ((12 ounces / 340 grams))
- 3 tablespoons honey (blackberry honey, if you've got it), plus extra for drizzling ((2 ounces / 55 grams))
- 1-2 tablespoons loosely packed thyme leaves (lemon thyme, if you've got it), plus a few pretty sprigs for garnish
- 1 cup cold heavy cream ((7 ounces / 200 grams))
- 3/4 cup whole-milk ricotta ((5 ounces / 145 grams))
- 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
