Florida Grapefruit Biscuits Recipes

FRESH GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

FLORIDA GRAPEFRUIT BISCUITS

Steps:

• Preheat the oven to 425°.
• Sift flour, baking powder, salt and baking soda into a large bowl. Cut the butter into the dry ingredients until the mixture resembles coarse meal.
• In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until sugar dissolves.
• Pour the grapefruit juice into the large bowl with the flour/butter mixture and stir just until the biscuit dough comes together.
• Scrape biscuit dough out onto a floured surface and knead 2 or 3 times. Roll out dough to a 1/2" thick square. Cut the dough into 2" squares and transfer to a baking sheet.
• Lightly brush tops of biscuits with milk and sprinkle with sugar. Bake for 15 minutes, or until they have risen and are browned on the bottom.
• Cool slightly before serving.

FLORIDA GRAPEFRUIT SUPERFOOD SALAD

Steps:

• Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.
• In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.
• Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.
• Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments.
• Cut the Napa cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.
• Slice the cucumber lengthwise and remove the seeds. Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.
• Combine the squash, Florida grapefruit slices, hemp hearts, goji berries, avocado and quinoa into the salad bowl and toss liberally with dressing.