ANGEL BISCUIT ROLLS
Delicious, easy-to-make biscuits.
Provided by Laura Owen
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water.
- Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
- Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
- Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 23.2 g, Cholesterol 3.4 mg, Fat 9.9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 287.7 mg, Sugar 3.1 g
RHUBARB-RASPBERRY JAM
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
- Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.
RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
- For dough:
- Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
- Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
RHUBARB-RASPBERRY BISCUIT COBBLERS
The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees with rack in center. Line a rimmed baking sheet with parchment.
- In a large bowl, stir together rhubarb, raspberries, 1 1/4 cups sugar, tapioca, lemon juice, and a pinch salt. Let stand 15 minutes, stirring once or twice. Divide filling among six 10-ounce baking dishes, or pour into a 2 1/2-quart baking dish.
- In a medium bowl, whisk together both flours, remaining 1/4 cup sugar, baking powder, baking soda, lemon zest, and remaining 1/2 teaspoon salt. Cut in butter until mixture resembles coarse crumbs. Add yogurt, and stir with a fork until dough consistency resembles a thick cake batter.
- Using a large spoon, top filling with dollops of dough, leaving a 1-inch border. Brush dough with cream. Transfer baking dishes to prepared baking sheet. Bake, rotating sheet halfway through, until biscuits are golden-brown and juices are bubbling, 35 to 40 minutes. (If browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.) Cool on a wire rack, at least 1 hour. Serve warm or at room temperature with a dollop of creme fraiche.
RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
- To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
- Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
- Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
- Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 5 grams, Carbohydrate 71 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 38 grams, TransFat 0 grams
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
RHUBARB & CUSTARD SANDWICH BISCUITS
Combine two retro treats in one delicious bite. These rhubarb and custard biscuits have a jammy centre, to bring a touch of nostalgia to an afternoon tea or bake sale
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield MAKES 16
Number Of Ingredients 11
Steps:
- To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid. Blitz using a hand blender until smooth, then simmer for another 5-10 mins until thick and jammy. To test it's ready, run a wooden spoon over the base of the pan - it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.
- To make the biscuit dough, put the butter, both sugars and salt in a food processor and pulse a few times to a coarse paste. Scrape down the sides, then add the flour and custard powder and pulse again to a damp, sandy consistency. Add the egg yolks and vanilla and pulse again until the dough comes together into a ball. Add ½-1 tbsp water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.
- Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter - you should get about 32 in total.
- Cut circles or hearts out of the centres of half the biscuits using the wide end of a plain piping nozzle (about 1.5cm), or a small heart cutter. Transfer all the biscuits to lined baking sheets, then transfer to the fridge and chill for 15 mins. You can also cook the cut-out shapes to make mini biscuits - if doing so, put these on their own baking sheet.
- Heat the oven to 200C/180C fan/ gas 6, then bake the biscuits for 8-10 mins until golden (5-6 mins for the mini biscuits). Put on a wire rack and leave to cool completely.
- Transfer the jam to a piping bag, snip off the end, and pipe a small layer of jam onto the plain biscuits (those without the centres cut out). Or, use a teaspoon. Spread the jam out - it may squidge out of the sides when sandwiching the biscuits, so don't go too far to the edge.
- Sandwich the remaining biscuits over the jam (don't press down too firmly), then transfer to an airtight container in a single layer and leave to set overnight. This ensures the jam won't leak when you bite into them, but they can be eaten straightaway if you can't resist. Will keep in an airtight container for up to three days, but the biscuits will start to soften over time.
Nutrition Facts : Calories 237 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
- Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
- Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
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