Ricotta Cheese Lemon Biscuits

These biscuits are more like muffins
because you bake them in muffin tins.
Be sure the butter is room temperature.

Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar, plus for sprinkling
1/2 cup unsalted butter
1 Tbsp finely grated lemon zest
1 cup whole milk ricotta cheese
1 large egg
1 Tbsp fresh lemon juice
1/2 tsp almond extract
1/3 cup thinly sliced almonds

Directions:
Spray a muffin tin with cooking spray.
Preheat the oven to 350 degrees F.
In a bowl whisk the flour, baking powder,
baking soda, and salt together.
In another bowl, combine the
1 cup sugar, butter, and the lemon zest
with an electric mixer until fluffy.
Beat in the ricotta. Beat in the egg,
lemon juice, and almond extract.
Add the dry ingredients and stir
just until blended.
Spoon the batter into the muffin tin
and sprinkle the tops with some sugar.
Bake until the muffins are just
pale golden on top, about 20 minutes.
Cool slightly. Serve at room temperature.