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Flying Biscuit Cranberry Apple Butter | by queenofthemoodswingset2
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Flying Biscuit Cranberry Apple Butter

Flying Biscuit Cranberry Apple Butter

 

* 2 cups of dark brown sugar

* 1 cinnamon stick

* 1 1/4 teaspoons ground cinnamon

* 1 teaspoon ground nutmeg

* 1 teaspoon ground cloves

* 1 cup freshly squeezed orange juice

* 2 cups cranberries

* 10 Granny Smith apples, peeled, cored, and thinly sliced

 

Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop.

 

Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree contents of saucepan in a food processor or mash with a potato masher until smooth and thick. Cool and serve with hot biscuits.

 

Cranberry Apple Butter will keep for 2 to 3 weeks in the refrigerator.

 

Yields: 4 ½ Cups (I used northern spy apples and the yield was about 8 1/2 cups)

 

follow these instructions for preserving: nchfp.uga.edu/how/can_02/apple_butter.html

 

www.pba.org/programming/programs/atlanta_cooking/flyingbi...

 

Ingredients

3 cups all-purpose flour (*Note: a soft winter wheat flour, such as White Lily, works best)

1 tablespoon plus 1-1/2 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons plus 1-1/2 teaspoons sugar

6 tablespoons unsalted butter, at room temperature (it should be consistency of shortening)

2/3 cup heavy cream

2/3 cup half an half

tablespoons half and half for brushing on top of biscuits

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1.Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

 

2. Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.

 

3. Make a well in the center of the flour and pour in all the heavy cream and half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into ball.

 

4. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.

 

Makes 8 to 12 biscuits, depending on the size of the cutter.

 

recipe from: www.pba.org/programming/programs/atlanta_cooking/flyingbi...

note that if you want to make the biscuits use this recipe: www.easygourmetrecipes.com/html/recipe_database/recipes.c... (there's a typo on the pba website)

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Taken on December 4, 2011