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Ingredients
Biscuit:
1½ teaspoon Red Star Dry Active Yeast - gluten free
2 eggs at room temperature
6 tablespoons organic butter, melted
6 tablespoons warm water
4 tablespoons raw honey - naturally gluten free
1 teaspoon kosher salt
2 cups Cup4Cup Multipurpose Flour - gluten free
Berry Filling:
3 eggs
1 cup whole milk ricotta cheese
4 tablespoons raw honey
1 cup organic blueberries
1 cup organic raspberries
Topping:
Domino Confectioner's Sugar - gluten free
Instructions
- In a large bowl, mix butter, warm water, eggs, salt, honey and yeast. Add the flour, stir until just combined. Cover with plastic and let it sit in a room temperature for about 2 hours.
- Sprinkle a work surface with flour and knead the dough for 3 minutes then form into a log and cut into bite pieces about ½ inch thickness.
- Preheat oven to 350 degrees F.
- In a bowl whisk eggs, ricotta cheese and honey. Add the biscuits and berries. Stir a couple to times to combine. Transfer to a large cast iron pan and bake for 45 to 50 minutes or until top is golden brown.
- Sprinkle powdered sugar if desired. Serve
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