Maple Roasted Fig and Lemon Biscuits

Maple Roasted Fig and Lemon Biscuits
Maple Roasted Fig and Lemon Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup chilled buttermilk (or plain soy milk)

  • 3

    Tbsp agave nectar

  • 1

    Tbsp lemon juice 1 1/2 cups all-purpose flour

  • 2

    tsp baking powder

  • 1/2

    tsp salt

  • 3

    Tbsp chilled salted butter, cubed

  • 3

    Tbsp shortening, cubed

  • 2

    tsp lemon zest

  • 1

    cup chopped maple roasted figs (recipe below)

  • Maple Roasted Figs

  • (1/2 of figs for biscuits and 1/2 of figs for preserve)

  • 1

    lb. fresh figs

  • 1/3

    cup pure maple syrup

  • 1/4

    tsp crushed sea salt

  • Fig Preserves

  • 1

    cup chopped maple roasted figs

  • 1/4

    cup sugar

  • 1/4

    cup lemon juice

  • 1

    Tbsp maple syrup

Directions

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper. Slice the figs in half, place them on the baking sheet and drizzle them with the pure maple syrup and crushed sea salt. Cook the figs for 20-25 minutes, until the tops are caramelized. Chop the figs and set them aside. Raise the temperature on the oven to 425 degrees F. and line two baking sheets with parchment paper. Whisk together the chilled buttermilk, agave nectar and lemon juice and set it aside. Mix together the flour, baking powder, and salt. Add the cubed butter and shortening and cut it in to the flour using a pastry cutter (you can also use a fork). Gently fold the roasted chopped figs in to the flour mixture. Make a well in the center of the flour mixture and pour in the buttermilk. Gently mix the buttermilk in to the flour until a ball is formed. Turned the dough on to a heavily floured surface and gently roll the dough out with your hands until it is no longer sticky. Form the dough in to a circle around ½ inch thick. Using a floured cookie cutter, cut the dough in to circles and place the raw biscuits on the cookie sheets. Bake the biscuits for 20 minutes, until golden brown. Place the biscuits on a cookie sheet to cool. While the biscuits are cooling, make the sweet and sticky fig preserves. Combine the remaining roasted figs, sugar, lemon juice and maple syrup and cook the mixture over low heat for 30 minutes. Serve the homemade preserve on top of the biscuits.

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