Saturday, August 14, 2010


Today for me it’s been all about biscuits. I went to the farmers market to sell my canning products fruit butters, salsa and such. I always have samples available for tasting but I decided to switch it up a little today. I love make different things or should I say things that are considered special occasion dishes. Like what we eat for Thanksgiving.

So the special occasion today is I wanted to bake and I did. I baked five dozen biscuits. The market starts early and people were hungry. So much so that I sold out in two hours time. I’m sharing my recipes from my wonderful baking day with you.

So when you are having a baking day remember to keep your pantry stocked with Abundance Yeah gourmet fruit butters.

Sit back, read these recipes, plan a baking day and enjoy these easy to make biscuits.

Mouth Watering Lemon Ricotta Biscuits

 2 cups all-purpose flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
 1/2 cup (1 stick) unsalted butter, room temperature
 1 tablespoon finely grated lemon zest (from 2 lemons)
 1 cup whole-milk ricotta cheese
 1 large egg
 1 tablespoon fresh lemon juice
 1/2 teaspoon almond extract
 1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.  Yes cook them in a muffin tin.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter.

Sweetie Sweet Potato Biscuits

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk

1. Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
2. Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
3. Whisk flour, sugar, baking powder, salt, baking soda, and cayenne pepper in a large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal.
4. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to flour mixture; toss with fork.
5. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
6. Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Serve immediately with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter.

Just Homestyle Biscuits

 2 cups flour
 2 tsp baking powder
 1/4 tsp baking soda
 1/4 tsp salt
 2/3 cup buttermilk, 1% fat
 3 Tbsp + 1 tsp vegetable oil

1. Preheat oven to 450? F. In a medium bowl, combine flour, baking powder, baking soda, and salt.
2. In a small bowl, stir together buttermilk and oil.
3. Pour over flour mixture; stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10 to 12 strokes.
5. Roll or pat dough to 3/4-inch thickness.
6. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
7. Transfer biscuits to an ungreased baking sheet.
8. Bake for 12 minutes or until golden brown.
9. Serve warm.

1 comment:

  1. I absolutely adore those biscuits! The icing on the cake is to spread a little Abundance Yeah Strawberry Jam or the Mango Butter on the biscuits and it's a little taste o heaven! Enjoy!