Breakfast Biscuits

These are fabulous for Christmas Day brunch or New Years Day when all our senses are exhausted!
These are comforting and served hot, so complimentary to the savory tones of the edible gardens balsamic spreads.

Ingredients

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• Photo: Ben Fink
• MAKES ABOUT 20
• The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen by Jeanne Voltz (Longstreet Press, 1998).
• 6 cups flour, preferably White lily flour
• 3 tbsp. baking powder
• 1 tbsp. salt
• 6 tbsp. cold butter, cut into small pieces
• 6 tbsp. cold vegetable shortening
• 2 1⁄2 cups buttermilk
• edible gardens Mission Fig or Date and Cherry Balsamic Spread

Instructions

1. Preheat oven to 500°. Combine flour, baking powder, and salt in a large mixing bowl. Using a pastry cutter, 2 table knives, or your fingers, work butter and shortening into flour mixture until it resembles coarse meal. Add 2 1⁄4 cups of buttermilk and gently stir with a rubber spatula or wooden spoon until a stiff, slightly tacky dough forms, adding a little more buttermilk if dough is too dry.


2. Transfer dough to a floured surface and quickly knead 2-3 times. Roll dough to a 1" thickness. Using a 2 1⁄2" round cookie cutter, cut out biscuits and set aside. Gather dough scraps together and repeat process, making 20 biscuits in all. Put biscuits on a parchment paper-lined cookie sheet about 1⁄2" apart as they are formed. Bake biscuits until they have risen and turned golden brown on top, 10-12 minutes.


3. Serve biscuits hot, slathered with butter /or a thin spread of edible gardens Mission Fig or Date and Cherry Balsamic Spread. DELICOUS!