Persimmon Biscuits
MAKES ABOUT 15
Studded with chunks of sweet persimmon,
these fl aky biscuits are perfect for Saturday
morning baking. For an extra punch of
autumnal fl air, serve these with homemade
Spiced Persimmon Preserves.
3¾ cups all-purpose flour
¼ cup plus 2 tablespoons sugar,
divided
3½ tablespoons baking powder
2½ teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1½ cups cold unsalted butter, cubed
1½ cups cold whole buttermilk
1 cup diced peeled Fuyu persimmons
(about 2 persimmons)
1 large egg, lightly beaten- Line 2 rimmed baking sheets with
parchment paper. - In a large bowl, whisk together flour,
¼ cup sugar, baking powder, salt,
cinnamon, and nutmeg. Using a pastry
blender, cut in cold butter until mixture
is crumbly. Gradually add cold buttermilk,
stirring just until combined. - Turn out dough onto a heavily floured
surface. Pat dough into a rectangle, and
cut into fourths. Divide persimmons
among 3 portions of dough. Stack each
fourth on top of each other, ending with
plain portion. Press down on dough, and
roll to ¾-inch thickness. Using a 2½-inch
round cutter dipped in flour, cut dough,
rerolling scraps as necessary. Place
2 inches apart on prepared pan. Freeze
until cold, about 30 minutes.- Preheat oven to 375°.
- Brush top of biscuits with egg wash,
and sprinkle with remaining
2 tablespoons sugar. - Bake until tops are golden brown,
18 to 20 minutes. Serve warm.
Visit tasteofthesouthmagazine.com for
our Spiced Persimmon Preserves recipe.AN EXTRA TASTE