I remember my grandmother sliding a tray of warm biscuits across the table, the steam fogging the window on a chilly Kentucky morning. The scent of citrus and butter used to mean something special was being shared a small, shining moment in the middle of an ordinary day. That’s the feeling I chase in every simple recipe I pull from my well-worn church cookbook: comfort with a bright twist.

I’m Maggie Hart, a 58-year-old home cook from Louisville who learned to knead and taste with my mama by my side. I write at Gemmir Kitchen where I keep things cozy and unpretentious: casseroles that warm the whole house, skillet dinners you can throw together on a weekday, and desserts that bring a little nostalgia to the table. My recipes come from real kitchens the sort where homework and dinner collide and they’re always tested to be family-friendly and easy to follow. I learned to cook with community recipes that leaned on simple ingredients and honest technique, so that’s how I teach: small steps, clear directions, and a friendly nudge to make it yours.

If you love citrus and soft, tender pastries, these Limoncello Ricotta Biscuit Twists are a lovely little project that taste like sunshine. They fold lemon zest and a splash of limoncello into ricotta-enriched dough, so you get delicate texture and a light, boozy lift without anything fussy.

These Limoncello Ricotta Biscuit Twists are pork-free and perfect for a relaxed brunch or an afternoon coffee break. If you’re curious about other limoncello ricotta desserts, you might enjoy my take on limoncello ricotta cupcakes, which follow the same gentle, home-kitchen approach I always use. I’ll walk you through the steps so your Limoncello Ricotta Biscuit Twists turn out tender, golden, and just sweet enough to dust with powdered sugar and you’ll be serving them with a smile.

Table of Contents

Why this recipe works

Limoncello Ricotta Biscuit Twists work because they mix a few simple tricks to create big flavor and tender texture. Ricotta adds moisture and softness without making the dough heavy; it helps the Limoncello Ricotta Biscuit Twists stay tender inside while they turn golden outside. Cold, cubed butter gives you flakiness when you cut it into the flour, while a little baking powder gives just enough lift to make the twists light and delicate. A splash of limoncello folds a subtle lemon-laced warmth into the dough, so your Limoncello Ricotta Biscuit Twists smell bright and taste layered instead of one-note.

You don’t need fancy equipment to make these Limoncello Ricotta Biscuit Twists. A pastry cutter or your fingertips, a rolling pin, and a baking sheet are all that stand between you and a tray of warm twists. The recipe scales easily: make a double batch to freeze some unbaked twists for later, or make a single tray for a small gathering. The method encourages gentle handling overworking the dough will tense the gluten and make your Limoncello Ricotta Biscuit Twists tougher, so mix just until combined and give a few soft turns on a floured surface to bring it together.

If you’re looking for other limoncello-infused ideas to pair with these twists, I’ve also adapted limoncello ricotta into a loaf that’s great for breakfast see my notes on limoncello zucchini ricotta bread for inspiration. But the beauty here lies in the simplicity: few ingredients, straightforward steps, and a result that feels homemade and thoughtful. These Limoncello Ricotta Biscuit Twists are forgiving, quick to bake, and brilliant with a cup of tea or an espresso for a small, sunny treat.

How to prepare Limoncello Ricotta Biscuit Twists

Making Limoncello Ricotta Biscuit Twists at home lets you control flavor and texture in a way store-bought pastries can’t match. Start with cold butter and room-temperature ricotta that contrast helps create the layered, pillowy crumb that makes these Limoncello Ricotta Biscuit Twists so appealing. When you add the ricotta and limoncello mixture to the flour, stir until just combined; small pockets of butter and ricotta make the final twist tender and flaky.

Roll the dough gently and cut it into strips so you can twist each strip without stretching the dough. The twist shape gives a little extra surface area to brown and crisp, showing off the lemon zest and powdered sugar when finished. Brush each Limoncello Ricotta Biscuit Twist with a bit of beaten egg for a glossy finish, and bake until the edges are barely golden overbake and they’ll lose some of that soft interior you worked for. After they cool slightly, a light dusting of powdered sugar makes them look pretty and adds just the right amount of sweetness.

These Limoncello Ricotta Biscuit Twists also adapt well: cut them smaller for tea sandwiches, or make longer, plaited twists for a shareable centerpiece. If you enjoy experimenting, my guide to a cloud-like limoncello ricotta confection shows a different texture to try: check out the velvety limoncello ricotta cloud cake for another way to use ricotta and limoncello in sweet baking. But for a quick, satisfying bake that’s both rustic and refined, these Limoncello Ricotta Biscuit Twists are hard to beat.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup ricotta cheese
1/4 cup limoncello liqueur
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Zest of 1 lemon
Powdered sugar (for dusting)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
In a separate bowl, mix the ricotta cheese, limoncello, vanilla extract, and lemon zest until smooth.
Pour the ricotta mixture into the flour mixture and stir until just combined.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Roll the dough into a rectangle about 1/2 inch thick. Cut the dough into strips, then twist each strip and place them on the prepared baking sheet.
Brush the tops of the twists with the beaten egg for a golden finish.
Bake for 15-20 minutes or until they are lightly golden.
Once cooled, dust with powdered sugar before serving.

How to serve this dish

Serve Limoncello Ricotta Biscuit Twists warm or at room temperature, and keep the presentation casual and welcoming. A small platter with a few twists, a bowl of fresh berries, and a pot of hot tea or coffee makes for a neighborly drop-by treat. For brunch, pair the Limoncello Ricotta Biscuit Twists with yogurt and honey, or serve them alongside a bright fruit salad to balance the buttery richness. They’re also lovely with a light mascarpone dip or a drizzle of thin lemon glaze if you want a slightly sweeter touch.

If you’re planning a dessert table, group the Limoncello Ricotta Biscuit Twists near other lemony treats to create a theme for instance, pairing with a platter of miniature limoncello ricotta cake slices makes for a coordinated display that reads cohesive and inviting. For a tea party, serve smaller twists and arrange them upright in a jar or on a tiered tray so guests can grab one easily. The light texture of these Limoncello Ricotta Biscuit Twists makes them versatile: they’re just at home beside breakfast dishes as they are on a dessert spread.

When plating, a light dusting of powdered sugar just before serving keeps the presentation fresh sprinkle it right at the table if you like the theatrical touch. Leftover twists warm quickly in a low oven for a few minutes, which brings back their soft interior and crisp edges. Invite guests to take one with coffee, and enjoy how a small, handmade item like a Limoncello Ricotta Biscuit Twist can lift an ordinary afternoon.

How to store it properly

Store Limoncello Ricotta Biscuit Twists at room temperature for up to two days in an airtight container to preserve tenderness. If you live somewhere humid, add a paper towel in the container to absorb extra moisture and keep the twists from becoming gummy. For longer storage, freeze fully cooled twists in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months; reheat in a 350°F oven until warm to restore that fresh-baked texture.

If you plan to freeze unbaked twists, arrange them on a parchment-lined sheet and flash-freeze until firm, then move them to a labeled bag. Bake-from-frozen: add a few extra minutes to the baking time and watch for that pale golden edge. That method works well if you want a stash of ready-to-bake Limoncello Ricotta Biscuit Twists for unexpected guests or a quick treat. Avoid refrigerating these twists for long stretches; the cool, moist environment can change the crumb and make them less tender.

When you reheat, keep the oven low and gentle too-hot heat will dry them out. A short time under a low broiler can refresh the exterior if you’re in a hurry, but watch carefully. And if you’ve dusted with powdered sugar before storing, tuck a small sheet of parchment between layers to prevent sticking. These simple steps help your Limoncello Ricotta Biscuit Twists feel like they just came out of the oven, even days later.

Simple tips for success

Start with cold butter and cold hands when you’re cutting it into the flour those ragged butter bits melt in the oven and give you flaky pockets in your Limoncello Ricotta Biscuit Twists. Use a light hand when stirring the wet and dry ingredients together; overmixing develops gluten and will make the twists tougher. Keep the dough cool: if it feels sticky from handling, pop it into the fridge for 10–15 minutes before rolling so the twists hold their shape.

Measure ingredients accurately, especially the flour. Spoon flour into the measuring cup and level it off rather than scooping, which packs too much flour and dries the dough. A little limoncello goes a long way; stick to the amount in the recipe so the Limoncello Ricotta Biscuit Twists stay balanced between bright lemon flavor and creamy ricotta richness. If you prefer a stronger lemon note, increase the lemon zest rather than the limoncello, so the alcohol doesn’t become dominant.

For a neat twist, roll the strips to an even thickness so baking time stays consistent. Use an egg wash for that glossy finish and to enhance browning. If you want to play with flavor, sprinkle a tiny pinch of coarse sugar on top before baking for a delicate crunch. For more ideas that highlight limoncello with ricotta in simple ways, try my collection of zesty limoncello ricotta treats to spark inspiration for your next batch.

Frequently asked questions

Q: Can I make these without limoncello?
A: Yes. If you prefer a non-alcoholic version, substitute the limoncello with an equal amount of milk plus a teaspoon of lemon extract. The Limoncello Ricotta Biscuit Twists will still have bright lemon flavor thanks to the zest; just swap gently and proceed the same way. The limoncello adds a subtle floral-citrus note, but lemon extract and extra zest keep the taste lively without alcohol.

Q: Can I use low-fat ricotta?
A: You can, but full-fat ricotta gives the best texture and tenderness for Limoncello Ricotta Biscuit Twists. Low-fat ricotta may result in a slightly drier crumb, so if that’s your only option, reduce the flour by a tablespoon or two and keep an eye on the dough as you mix. The goal is a soft, cohesive dough that rolls without crumbling.

Q: How do I prevent the twists from getting too dark?
A: Keep an eye on oven temperature and use the middle rack for even browning. If the tops brown too quickly, tent them loosely with foil for the last 5 minutes. An egg wash promotes color, so if you like paler twists skip the wash, but expect less sheen. For consistent results, rotate the sheet halfway through baking so the Limoncello Ricotta Biscuit Twists bake evenly.

Q: Can I add fillings or flavorings?
A: Light fillings like a thin lemon curd or a smear of almond paste work well, but avoid wet, heavy fillings that will weigh down the dough. A sprinkle of finely chopped pistachio before baking gives a pretty contrast. Keep fillings minimal so the Limoncello Ricotta Biscuit Twists remain tender and bake through in the allotted time.

Conclusion

If you want a different limoncello-ricotta inspiration to compare textures and techniques, this excellent online recipe for a Limoncello Ricotta Cookies recipe shows another delicious way to enjoy limoncello with ricotta and can spark ideas for filling and flavor swaps.

Limoncello Ricotta Biscuit Twists