I highly recommend using a good quality store-bought or homemade ricotta cheese here. The one I love is Bellwether Farms' Basket-Dipped Whole Milk Ricotta
; I eat it by the spoonful.
If you or your guests are highly sensitive to gluten, be sure to source certified gluten-free ingredients (especially oat flour). If gluten isn't an issue, feel free to try this recipe with 1/2 cup + 2 tablespoons all-purpose flour and 1/4 cup + 2 tablespoons whole wheat flour, omitting the cornstarch, tapioca flour and chia seed altogether and adjusting the cream as needed to make a firm dough that holds together.
The blackberries here are something special, but other berries or stone fruit could easily stand in. The biscuits are also lovely on their own when freshly baked, spread with a bit of jam and more ricotta.
Nutritional values are based on one of six servings.