It's National Buttermilk Biscuit Day!

Bake a batch to celebrate. These gems are filled with a creamy mashup of dill and ricotta. Irresistible.

Your hands may get a bit sticky while shaping the biscuits around the filling but persevere; it's worth it. A little of the filling peeking out is just fine; it provides a delicate light green contrast to the golden biscuit.

FILLING

1/4 cup thinly sliced green onions
1/4 cup ricotta cheese
1 tablespoon chopped fresh dill
1 tablespoon butter, softened
1/8 teaspoon salt
Dash freshly ground pepper

BISCUITS

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, chilled, cut up
1 egg, beaten
1/2 cup buttermilk

1. Heat oven to 425°F. Lightly grease baking sheet or line with parchment paper. In small bowl, stir together all filling ingredients.

2. In large bowl, combine all-purpose flour, cake flour, baking powder, baking soda and salt. With pastry blender, cut in 1/3 cup butter until butter is size of blueberries.

3. In another small bowl, whisk together egg and buttermilk. Add to flour mixture, mixing just until soft dough forms. (Dough will be moist and sticky.)

4. On floured surface with well-floured hands, knead dough 2 to 3 times to combine. Pat dough to form 3/8-inch-thick square. With floured knife, cut into 6 rectangles. Press each piece lightly to flatten.

5. Spoon filling onto center of each dough piece. With well-floured hands, fold dough around filling; shape into round and flatten to about 3/4-inch thickness. Place on baking sheet.

6. Bake 15 minutes or until light golden brown. Serve warm.

6 servings

PER SERVING: 305 calories, 15 g total fat (9 g saturated fat), 7.5 g protein, 35 g carbohydrate, 75 mg cholesterol, 380 mg sodium, 1 g fiber