I think I am getting a little freaked out by the fact that soon summer fruit will be just a memory. Fresh berries, watermelon and stone fruit will no longer greet me at the door of our grocery store or farmer’s market.
10 Tbsp unsalted butter
2 Tbsp vegetable shortening
3 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 heaping Tbsp lime zest
1/2 tsp baking soda
1 1/4 c lime sour milk ( see note )
Cut up your butter and shortening into cubes and place on a plate. Refrigerate until all the other ingredients are ready.
Line your baking sheet with foil or parchment paper or silpat. Set aside. Preheat your oven to 450 degrees.
Make lime sour milk: in a measuring cup, pour enough milk that it will reach 1 cup mark. Squeeze enough lime juice that the liquid comes up to 1 1/4 c mark. For me, half lime was enough. Stir and set aside.
Note: the original recipe calls for buttermilk, which you can use, but I wanted the lime flavor to really come through, therefore my substitution.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder, salt and lime zest ).
Add the chilled fat and using pastry cutter, cut it in until it resembles coarse crumbs.
Add lime sour milk ( or buttermilk ) and stir with a wooden spoon until the dough comes together.
Place your dough onto a lightly floured surface and kneed 8 – 10 times. Do not over knead.
Divide the dough in half so it’s easier to handle.
Roll out one half or simply flatten with your palm into a rectangle about 1/2 thick. Using a pizza cutter, cut it into squares. Place the biscuits flat side up onto a prepared baking sheet. Bake for 5 minutes, then lower the temperature to 400 degrees and rotate the pan. Bake for additional 10 – 13 minutes, until golden brown. Let cool on the sheet for 3 minutes, cool completely on a wire rack.
Repeat with the other half of the dough.
1/2 c unsalted butter, softened
1/2 c fresh blueberries
Mix butter and blueberries in a food processor.
Smother on our freshly baked biscuits.
source: Crunchy Creamy Sweet aka my own kitchen
I love to make special breakfasts for holidays. It gives you energy to enjoy the day and not just think when will the dinner be ready.
Having three kids, I have a lot to get ready everyday – but on holidays there is just so much more.
That’s when the breakfast comes in.
Fresh from the oven. Mmmm.
Warm and comforting.
So you can tackle the day happy. 🙂
This dough is very easy to put together. We are not using yeast here so it doesn’t take much time to make. It can be a little sticky, but there is no need for perfection here. Just roll it up, cut and place in a baking dish or on a cookie sheet. Bake and eat. Make the filling the day before. It takes a while to roast the strawberries.
These rolls are so delicious! The filling is creamy and perfectly sweet. They are best served warm with a cup of coffee or tea and shared with loved ones.
Roasted Strawberries and Cream Cheese Filling:
8 – 10 strawberries, cleaned, hulled and sliced
2 Tbsp olive oil or canola oil
4 oz. ( 1/2 of a block ) cream cheese, softened
Place the sliced strawberries in a baking dish. I used a 9″ x 13″.
Brush with the oil.
Roast in a 375 degree oven for about 25 – 30 minutes.
Let cool slightly in the dish and transfer into a mixing bowl.
Let cool completely.
Add the cream cheese and mix until everything is smooth and combined.
You should try it at this point to decide if you need to add any sugar or not.
It’s a matter of preference. 🙂
2 c all-purpose flour
2 Tbsp granulated sugar
1 Tbsp + 1 tsp baking powder
1/2 tsp salt
1/4 c butter, cubed
3/4 c milk
Preheat your oven to 350 degrees. Lightly grease a 13″ x 9″ baking pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar, baking powder and salt ).
Drop in the butter and using a pastry cutter – cut it in until the whole thing resembles coarse crumbs.
Add the milk and stir everything until is comes together.
Turn it onto a floured surface and kneed for a minute.
Using your pan as a guide, roll the dough out into a rectangle.
Spread with the prepared filling.
Gently roll it up starting from the long side. Pinch the seems together.
Cut it in half and then each half in half and so forth. It’s the easiest way to cut it, but feel free to use any technique. It makes 12-15 rolls.
Place the rolls in your baking pan. No need to crowd them – they will expand.
Bake 13 – 15 minutes, until the tops are golden brown.
source: Edible Moments
I hope you all will have a fabulous weekend, my friends!
We will be having a delicious Easter dinner and the egg hunt of course. 🙂
PS: Don’t forget to enter the giveaway! You can win the dessert decorator. It’s a fabulous gadget! Click here.