Thursday, December 15, 2011

Saskatoon Biscuits

Saskatoons are the target of my recipe testing this week, and let me tell you it's not a bad way to spend the week!  

Thanks to Mary and John Heard from Carman for supplying me with saskatoons and recipe ideas for this chapter of the book.  

So far Saskatoon Lemon Pound Cake, Saskatoon Biscuits, Saskatoon French Toast Strata, Saskatoon Berry Sauce, Saskatoon Pie, Dehydrated Saskatoons and three saskatoon preserves have made the cut.  But there are still more to come!

Here's the biscuits we had first thing this morning.  In less than half an hour (mixing and baking time) you too can have these delicious, hot, buttery biscuits.  

Saskatoon Biscuits
I love how quick and easy these no-fuss dropped biscuits are to make. 

Whole wheat flour            1 cup           250 ml
All-purpose flour               1 cup           250 ml
Baking powder                 1 Tbsp          15 ml
Baking soda                      ¼ tsp           1 ml
Sugar                               2 ½ Tbsp      37 ml
Cold butter, cubed            1/3 cup        80 ml
Saskatoons (fresh or frozen)1 cup           250 ml
Buttermilk*                       1 cup           250 ml
1.    Preheat oven to 450°F (230°C).
2.    Stir together flour, baking powder, baking soda and 2 Tbsp (30 ml) sugar.
3.    Cut in butter until mixture resembles coarse crumbs.
4.    Stir in saskatoons.
5.    Make a well in the flour mixture and add milk.
6.    Stir just until ingredients come together. 
7.    Using a tablespoon, drop dough onto lightly greased baking sheet.
8.    Sprinkle tops of biscuits with remaining ½ Tbsp (7 ml) of sugar.
9.    Bake for 10 to 12 minutes or until golden.

Makes: 9 biscuits

* Go gourmet by adding some lemon or orange zest along with the saskatoons.* Make a sour milk substitute.  Pour 1 Tbsp (15 ml) lemon juice in a measuring cup, add milk to the 1 cup mark.  Let rest for 5 minutes.

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