HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Jammy Biscuits

Makes 8

 

Jammy Biscuits are a Southern interpretation of sticky buns, one which takes advantage of the light, fluffy quality of the soft winter wheat used in the South and the abundance of flavorful fruit jams. I like this best with chunky peach or apricot jam, but it also works very well with a tart, thick orange marmalade.

 

1/2 cup butter, plus some for the pan
1 cup peach or apricot jam, or marmalade
1/8 cup crystallized ginger, minced
2 cups flour (preferably soft wheat)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1/4 cup brown sugar
1/2 cup chopped pecans

 

Preheat the oven to 425 degrees F. Grease an 8-inch square baking pan liberally with butter, and set it aside.

Melt 1/2 cup of butter in a small saucepan. Pour 1/4 cup out of the pan, and set it aside. Add the jam and crystallized ginger to the pan, and stir over very low heat until mixed and of pouring consistency. Pour it into the bottom of the greased pan.

In a large bowl, mix together the flour, baking powder, and salt. Make a well in the middle, and pour in the remaining 1/4 cup of melted butter and the milk. Use a wooden spoon or your floured fingers to quickly mix, until the dough holds together in a rough ball. Turn it out on a liberally floured flat surface, and roll it into a rectangle about a foot long and 8 or so inches wide.

Mix the brown sugar with the pecans, and sprinkle the mixture evenly over the surface of the dough. Roll the dough into a log of 12 inches long. Use a sharp knife to cut every 1-1/2 inches to make 8 biscuits. Place them with a cut side down in the jam, snugly. It's okay if they touch.

Bake for 15 minutes, until the tops of the biscuits are golden. Allow to cool for 3 minutes, then turn upside down onto a serving plate. Serve at once.

 

Butter Beans to Blackberries
Recipes from the Southern Garden

By Ronni Lundy
North Point Press
A division of Farrar, Straus & Giroux, Inc.
Hardback, $27.50, May 1999
ISBN: 0-86547-547-4
Recipe Reprinted by permission.

 

Butter Beans to Blackberries

Recipes

 


Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created July 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.