Breakfast Cream Biscuits
with Citrus Compote
DELANO FARMS
3 3/4 cups flour
2 tablespoons baking powder
2 teaspoons salt
3 tablespoons sugar
2 1/4 cups heavy cream
1 large egg
1 tablespoon water
CITRUS COMPOTE
4 navel oranges, peeled and
sectioned, pith and
membrane removed
2 pink grapefruit, peeled and
sectioned, pith and
membrane removed
1 1/2 cups Delano Farms red and
green seedless grapes, quartered
1/4 cup sugar
1. Preheat oven to 400°F.
2. Place flour, baking powder, salt and sugar in a bowl and stir to blend.
Add cream and stir just until combined.
3. Gather dough into a ball and place on a lightly floured surface. Pat into a
round about 3/4-inch thick. Cut into shapes with a biscuit cutter and place on
a parchment-lined baking sheet. Beat egg with water; brush biscuits with
egg wash.
4. Bake for 18-20 minutes, or until golden brown.
5. Meanwhile, prepare Citrus Compote: Combine oranges, grapefruit, grapes
and sugar in a heavy saucepan. Cook over medium-high heat, stirring, until
sugar melts and the mixture starts to boil. Lower heat and simmer for 5 minutes.
Remove from heat and let cool.
6. Serve compote with warm biscuits and butter. Makes 6-8 servings.
Recipe created by Linda Carey, culinary specialist.
* Brands may vary by region; substitute a similar product.
