Perfect for some afternoon tea; or if you're like us, a simple dessert on a weekday. You can use this biscuit recipe as your regular dinner rolls and use leftovers as dessert accompanied by homemade apple butter, and homemade pumpkin butter.
Let's get Started!!
Biscuits Printable Recipe
2 Cups All Purpose Flour
1 Tbsp. Baking Powder
1 Tbsp. Granulated Sugar
1 Tsp. Salt
6 Tbsp. Unsalted Butter, chilled in the freezer for 10-15 minutes
3/4 Cup Milk
2 Tbsp. Milk
Preheat your oven to 425 degrees and grease a baking sheet with non stick spray.
Combine the flour, baking powder, sugar, and salt and mix well; set aside.
Remove the butter from the freezer, and using a box grater, shred the butter into the flour mixture. Use your hand to incorporate together until it resembles coarse crumbs.
Add in the milk and stir to combine. Transfer the dough onto a floured surface and gently kneed the dough until it comes together.
Once the dough is cohesive, fold it onto itself and gently flatten, rotate the dough and fold in half again, and flatten, repeat this step 5-6 times.
Using your hands flatten the dough until it is 1 inch thick, use your biscuit cutter to cut out the biscuits. Rework the scraps and cut out another set of biscuits.
Gently brush the top of the biscuits with the 2 tablespoons of milk and bake the biscuits for 10-12 minutes or until golden brown.
Pumpkin Butter Printable Recipe
1 15 oz. can Pumpkin Puree
1/2 Cup Brown Sugar
1/4 Cup Maple Syrup
1 Tsp. Cinnamon
1/4 Tsp. Ground Ginger
1/4 Tsp. Ground Clove
1/4 Tsp. Ground Allspice
1/4 Tsp. Nutmeg
1 Cup Apple Cider
1 Tsp. Vanilla Extract
2 Tsp. Freshly Squeezed Lemon Juice
In a medium saucepan, combine all of the ingredients with the exception on the lemon and bring to a boil.
Once boiling, reduce heat to low and cook for 25 minutes. Making sure to stir often. Add in the lemon juice and cook for an additional 5 minutes.
Remove from heat once the pumpkin butter has become thick and shiny. Let cool and serve.
Pumpkin butter can be stored in an airtight container and refrigerated up to two weeks.
Apple Butter Printable Recipe
5 lbs. Apples peeled, cored, and chopped
1 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Tbsp. Ground Cinnamon
1/4 Tsp. Salt
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg
1 Tsp. Vanilla Extract
1 Cup Apple Cider
In a Dutch oven, combine all of the ingredients and bring to a boil.
Once boiling, reduce the heat to medium low and cook stirring often for 25-35 minutes or until the apple pieces are softened.
Once apples are soft enough, use an immersion blender and blend until you have a smooth puree. (This can be done in a regular blender if you do not have an immersion blender.)
Keep cooking the apple puree making sure to stir often until it becomes thick. About 35-65 minutes.
Remove from heat once the puree is thick and shiny. Let cool and serve.
Apple butter can be stored in an airtight container and refrigerated up to two weeks.
Side Note: This trio would be a perfect hostess gift to any special gathering.
Follow me on Instagram @ quirkyeating
Let's get Started!!
Biscuits Printable Recipe
2 Cups All Purpose Flour
1 Tbsp. Baking Powder
1 Tbsp. Granulated Sugar
1 Tsp. Salt
6 Tbsp. Unsalted Butter, chilled in the freezer for 10-15 minutes
3/4 Cup Milk
2 Tbsp. Milk
Preheat your oven to 425 degrees and grease a baking sheet with non stick spray.
Combine the flour, baking powder, sugar, and salt and mix well; set aside.
Remove the butter from the freezer, and using a box grater, shred the butter into the flour mixture. Use your hand to incorporate together until it resembles coarse crumbs.
Add in the milk and stir to combine. Transfer the dough onto a floured surface and gently kneed the dough until it comes together.
Once the dough is cohesive, fold it onto itself and gently flatten, rotate the dough and fold in half again, and flatten, repeat this step 5-6 times.
Using your hands flatten the dough until it is 1 inch thick, use your biscuit cutter to cut out the biscuits. Rework the scraps and cut out another set of biscuits.
Gently brush the top of the biscuits with the 2 tablespoons of milk and bake the biscuits for 10-12 minutes or until golden brown.
Pumpkin Butter Printable Recipe
1 15 oz. can Pumpkin Puree
1/2 Cup Brown Sugar
1/4 Cup Maple Syrup
1 Tsp. Cinnamon
1/4 Tsp. Ground Ginger
1/4 Tsp. Ground Clove
1/4 Tsp. Ground Allspice
1/4 Tsp. Nutmeg
1 Cup Apple Cider
1 Tsp. Vanilla Extract
2 Tsp. Freshly Squeezed Lemon Juice
In a medium saucepan, combine all of the ingredients with the exception on the lemon and bring to a boil.
Once boiling, reduce heat to low and cook for 25 minutes. Making sure to stir often. Add in the lemon juice and cook for an additional 5 minutes.
Remove from heat once the pumpkin butter has become thick and shiny. Let cool and serve.
Pumpkin butter can be stored in an airtight container and refrigerated up to two weeks.
Apple Butter Printable Recipe
5 lbs. Apples peeled, cored, and chopped
1 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Tbsp. Ground Cinnamon
1/4 Tsp. Salt
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg
1 Tsp. Vanilla Extract
1 Cup Apple Cider
In a Dutch oven, combine all of the ingredients and bring to a boil.
Once boiling, reduce the heat to medium low and cook stirring often for 25-35 minutes or until the apple pieces are softened.
Once apples are soft enough, use an immersion blender and blend until you have a smooth puree. (This can be done in a regular blender if you do not have an immersion blender.)
Keep cooking the apple puree making sure to stir often until it becomes thick. About 35-65 minutes.
Remove from heat once the puree is thick and shiny. Let cool and serve.
Apple butter can be stored in an airtight container and refrigerated up to two weeks.
Side Note: This trio would be a perfect hostess gift to any special gathering.
 |
| Pumpkin Butter |
Follow me on Instagram @ quirkyeating
Comments
Post a Comment