Ruby Grapefruit and Shortcakes |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Tender biscuits are filled with sweetened cream and grapefruit sections for a wonderful, wintry spin on strawberry shortcake.Karla Johnson, East Helena, Montana Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups cake flour |
1/2 cup plus 1 tablespoon sugar, divided |
2-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
3/4 cup cold butter |
1-1/3 cups buttermilk |
1/2 cup crystallized ginger, finely chopped |
2 tablespoons heavy whipping cream |
filling: |
1 cup ruby red grapefruit juice |
3 tablespoons sugar |
2 cans (15 ounces each) grapefruit sections, drained |
ginger whipped cream: |
1-1/2 cups heavy whipping cream |
2 tablespoons confectioners' sugar |
2 tablespoons finely chopped crystallized ginger |
Directions:
1. In a large bowl, combine the flours, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and ginger just until moistened.
2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush tops with cream; sprinkle with remaining sugar. Bake at 400° for 12-15 minutes or until golden brown.
3. Meanwhile, place grapefruit juice and sugar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Add grapefruit; toss gently to coat.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in ginger.
5. Split warm shortcakes in half horizontally. Spoon filling over bottoms; replace tops and garnish with whipped cream. Yield: 10 servings.
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