Rose Geranium Butter Biscuits Recipes

VICTORIAN ROSE GERANIUM CAKE

Steps:

• Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
• Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
• Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

ROSE GERANIUM BUTTER BISCUITS

Steps:

• Place the hazelnuts in a food processor and process for 20 seconds.
• Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
• Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
• Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
• Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
• Preheat the oven to 350 degrees.
• Lightly butter two cookie sheets.
• Remove the dough from the refrigerator and roll it into one-inch balls.
• Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
• Remove from the oven and allow to cool on cookie sheets for five minutes.
• Gently press the reserved rose geranium leaves into the biscuits.
• Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.

STUFFED QUAIL WITH ROSE GERANIUM JELLY

Steps:

• Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;
• Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
• Divide quail among plates and spoon over warm sauce.

ROSE GERANIUM COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Beat in egg, milk and rose water.
• Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
• Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
• Preheat oven to 350 degrees and bake for 8 to 10 minutes.
• Let cool on cookie rack.
• Makes@ 3 dozen cookies.

ROSEMARY-GARLIC BUTTERY BISCUITS

Steps:

• Combine flour, salt, baking powder, cream of tartar, sugar and 1/8 teaspoons garlic powder in a mixing bowl.
• Cut in butter using a pastry blender.
• Mix milk, cheeses, rosemary and garlic into dough.
• Drop by large spoonfuls onto greased baking sheet.
• Bake at 425°F for 10-12 minutes.
• Mix melted butter 1/4 teaspoons garlic powder, and 1/2 teaspoon rosemary together and brush on warm biscuits as soon as you remove them from the oven.

GREG'S SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
• Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
• Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
• Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.