Angel Biscuits with Rhubarb Ginger Jam

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Angel Biscuits with Rhubarb Ginger Jam

Angel Biscuits with Rhubarb Ginger Jam
Rhubarb Ginger Jam:
2½ cups 1 -inch pieces fresh rhubarb (about 4 large stalks)
1 (6- oz.) package fresh raspberries
1 cup sugar
1/2 tbsp. grated fresh ginger

Angel Biscuits:
1¼ tsp. active dry yeast
1 tbsp. warm water (between 100 and 115°F)
1 cup warm buttermilk (between 100 and 115°F)
2½ cups flour
3 tbsp. sugar
1/2 tsp. each: baking powder, baking soda and salt
1/2 cup cold butter cut into small pieces
Lightly sweetened whipped cream (optional)

Prep: 30 minutes, Cook: about 1 hour, 15 minutes, Makes: 12 biscuits

1. Combine all jam ingredients in a large saucepan; stir well to mash raspberries. Cover and cook over very low heat for 15 minutes. Remove cover and cook over low heat for 45 minutes, stirring frequently; let cool. Meanwhile, to prepare biscuits, preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.

2. Stir yeast into warm water in a medium bowl; let stand for 5 minutes, then stir in warm buttermilk. Stir together flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in cold butter with a pastry blender until butter is the size of small peas; stir in yeast mixture.

3. Knead dough very lightly a few times on a lightly floured board, then pat or roll into a 13x9-inch rectangle. Cut into 3-inch squares or circles and place on prepared baking sheet; bake for about 10 to 13 minutes or until lightly browned. Serve warm biscuits with a spoonful of Rhubarb Ginger Jam and a dollop of lightly sweetened whipped cream, if desired.

Nutritional Information:
260 calories, 4 g protein, 8 g total fat (5 g sat., 0 g trans), 43 g carbohydrate, 1 g fiber, 22 g sugar, 20 mg cholesterol, 240 mg sodium, 5.6 points


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