HOT HOMEMADE BISCUITS WITH WILD MUSTANG GRAPE JELLY
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Ingredients |
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Makes 12 (2½-inch diameter) biscuits. 3 cups all-purpose flour |
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Instructions |
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Preheat oven to 400 degrees. Spray a 12” x 9” baking pan with non-stick vegetable spray; set aside. In a bowl, combine all ingredients except shortening, butter, and buttermilk. Toss to blend well. Add the shortening and butter. Using your hands or a pastry blender, work the fat into the dry mixture until the mixture resembles coarse oatmeal. Make a well in the center of the mixture and pour in the buttermilk. Using a spoon, quickly and lightly combine the ingredients, making sure all dry ingredients are well blended. Turn the dough out onto a well-floured work surface and, with floured hands, knead it 8 or 10 times to form a smooth and cohesive dough. Using your hands, pat the dough out gently to ¾-inch thickness. Using a 2½-inch biscuit cutter, cut the dough into biscuits. Be sure to use a straight, forceful, downward motion with the cutter and do not twist it. (Twisting the cutter crimps the edges, making it hard for the biscuits to rise.) Place biscuits in prepared baking pan with the sides touching. Gently gather any dough scraps together and pat again to ¾-inch thickness. Cut remaining dough into biscuits. Bake in preheated oven for 15-18 minutes, or until light golden brown and cooked through. Remove pan from oven and brush the tops of the biscuits with the melted butter. Serve with additional butter and Wild Mustang Grape Jelly. Mmmmm! |
Making jelly from the bitter and acidic wild mustang grapes that grow all over central Texas is a Hill Country tradition from the past. At Fredericksburg Farms we wanted to carry on the old-fashioned tradition so that new generations of Hill Country young ‘uns could enjoy the good taste of the jelly without the work of picking the grapes and making it. You’ll appreciate traditions when you taste the jelly on our fluffy, light homemade biscuits.