biscuits and lilikoi butter
I saw someone ask for a good biscuit recipe recently and I could hardly wait to post this recipe. this is THE BEST
recipe for biscuits have ever used. i have another one, that is a buttermilk recipe, but this one is a sweet biscuit that can be used for strawberry short cakes as well. i got this recipe from a susan branch
, cook book. If you have never looked at her work, it is WELL
worth the time. Her artwork is beautiful and I have never cooked anything out of her books that my family rejected. the lilikoi butter–a creation of my own, although the idea was birthed in Volcano, Hawaii. we were on our honeymoon and had gone to a little cafe. they had lilikoi butter in squeeze bottles on each table. the color fascinated me and i decided to be brave and try it…so glad i did…it was wonderful. they made it there fresh, so the challenge was on. i did have a hard time finding lilikoi (or otherwise known as passion fruit)…either fresh, frozen or (my preference) frozen puree. i found it at central market and bought them out. i loved lilikoi soooo much. i add it to my tea, too. it is sour like lemon, but a bit softer. that said, this butter is really a curd. it can be made like a lemon or lime or even mango curd/butter. it took me almost a year to find the puree, and when i did, i felt like i had accomplished a great victory!!! Then I just used the puree in place of lemon in my lemon curd recipe…..it brought back all the memories from our trip and the kids LOVED it.
- 2 C. Flour (it can be made with whole wheat, but i usually save our white flour consumption for these)
- 1 T. baking powder
- 1 1/4 t. salt
- 2 1/2 t. sugar
- 1 1/2 C. heavy cream
- 4 T melted butter
Preheat oven to 425. Put dry ingredients in a bowl and stir with a fork. Add the cream stirring constantly just until dough comes together. Place dough on a floured board and knead for 1 minute. Pat dough flat about 3/4″ thick. Cut with 2″ biscuit cutter (I use a canning jar) brush both sides with butter. Place buttered biscuits 1″ apart on ungreased cookie sheet.
Bake 15-18 minutes until brown.
*I put cold butter on my cookie sheet in the oven while it preheats. Then, I just dip the biscuits in the melted butter and put on the sheet. We have taken the dry part on vacation and I just buy the butter and cream and add it when I am ready to make them. We also always doublethese….they are good cold, too, but we rarely have any left over. You can also split them, put a bit of butter on them and toast them. YUMMY
- 5 egg yolks
- 1 cup sugar (1/2 cup if using sweetened concentrate)
- 1 TBS lemon juice
- 1/3 cup lilikoi puree/juice
- 1 stick butter (1/4 pound), cut into pats and chilled
Bring all ingredients to room temperature except butter….then add enough water to a medium saucepan to about an inch high. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Add lilikoi and lemon juice to egg mixture and whisk smooth. Put bowl on top of sauce pan–like a double boiler… (Bowl should be large enough to fit on top of saucepan without touching the water and large enough to whisk thoroughly.) Whisk until thickened, approximately eight minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next.
pour into a clean coverable container. Refrigerate, it lasts a long time
usually, i just follow the basic curd making techniques. if you know how to do that, you can make this do as you please….
linked up with chatting at the sky and sweet shot tuesday and one nutty girl and so much shouting so much laughter