The night before Easter, I had grand ambitions of rising early and baking off a batch of these Hot Cross Buns for my family (since I obviously failed to do it on Good Friday).
But as is often the case, my grand ambitions fell flat on their face when the reality of a sleepless infant left me feeling a bit groggy Easter morning. Ok, a LOT groggy.
I may or may not have overheard my normally optimistic husband say upon waking, "Jesus already arose... so why do I have to?" It was bad.
There I was standing in my kitchen, bun-less and sleep-deprived with three little hopeful faces begging for a holiday breakfast magic show. I was hoping to pull off scrambled eggs.
As they say, necessity is the mother of invention, and since we had to eat something I decided to compromise and use inspiration from a traditional Hot Cross Buns recipe, plus a few random leftovers in my fridge, to crank out a whole new Easter favorite. And that's what we did.
But as is often the case, my grand ambitions fell flat on their face when the reality of a sleepless infant left me feeling a bit groggy Easter morning. Ok, a LOT groggy.
I may or may not have overheard my normally optimistic husband say upon waking, "Jesus already arose... so why do I have to?" It was bad.
There I was standing in my kitchen, bun-less and sleep-deprived with three little hopeful faces begging for a holiday breakfast magic show. I was hoping to pull off scrambled eggs.
As they say, necessity is the mother of invention, and since we had to eat something I decided to compromise and use inspiration from a traditional Hot Cross Buns recipe, plus a few random leftovers in my fridge, to crank out a whole new Easter favorite. And that's what we did.
These scrumptious biscuits are also the first recipe posted here to include an essential oil in the ingredient list. Essential oils are extremely potent, so when using them in your recipes a drop or two is all you'll need. Orange essential oil (Citrus Sinensis) is an immunity booster, anti-depressant, anti-inflammatory, antiseptic and antispasmotic... not to mention YUMMY! And it's a perfect match of flavor for this recipe.
When selecting essential oils, always be sure to purchase food-grade 100% pure oil, identified by the FDA as GRAS -- "generally recognized as safe" -- and containing a nutritional label on the bottle. Keep in mind that all essential oils can be toxic when ingested in amounts higher than the maximum 3 drops per day.
These biscuits were GOOD! We definitely won't make it to the next major holiday before we have them again. With no further ado, I give you: Orange-Spice Biscuits with Coconut Whipped Cream and Pineapple Compote.
Here's what you'll need:
When selecting essential oils, always be sure to purchase food-grade 100% pure oil, identified by the FDA as GRAS -- "generally recognized as safe" -- and containing a nutritional label on the bottle. Keep in mind that all essential oils can be toxic when ingested in amounts higher than the maximum 3 drops per day.
These biscuits were GOOD! We definitely won't make it to the next major holiday before we have them again. With no further ado, I give you: Orange-Spice Biscuits with Coconut Whipped Cream and Pineapple Compote.
Here's what you'll need:
Orange-Spice Biscuits with Coconut Whipped Cream and Pineapple Compote
Ingredients
- 3/4 cup cold unsalted butter, cubed
- 4 cups wheat flour
- 4 T. baking powder
- 1 t. salt
- 3 T. Rapadura sugar
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. cloves
- 1/2 cup raisins, organic
- 1 cup milk
- 3 T. whipping cream
- 2 drops Wild Orange essential oil
- 2 - 8oz cans whole coconut milk, refrigerated for at least 8 hours
- 4 slices of grilled pineapple
- 2 T. honey
- 2 T. coconut water, reserved
Instructions
1. Preheat oven to 450F.2. Add 2 cups of the flour and butter to a food processor and pulse until butter is reduced to pea-sized chunks.3. Add remaining flour and baking powder, salt, sugar, cinnamon, nutmeg, cloves and raisins. Pulse just until blended.4. Mix milk, cream and Orange oil together. While pulsing the processor, slowly pour liquid into the processor feed shoot to combine with the dry ingredients. The dough should look wet. Add more milk if necessary.5. Place your dough onto a floured surface and sprinkle more flour on top of it. Fold the dough onto itself, turn and repeat folding 4-5 times. Using a floured rolling pin, gently roll out your dough until it's 1" thick.6. Use a biscuit cutter, cut out biscuits and place on a cookie sheet covered with parchment paper. Bake for 12-15 minutes.7. While the biscuits are cooking, carefully open the cans of coconut milk and scoop out the heavy cream that has risen to the top. Be mindful not to get any of the coconut water underneath, but reserve the liquid for later. Place the cream into a mixing bowl.8. Beat the coconut cream until soft peaks form, then add vanilla and honey. Whisk together. Refrigerate until needed.9. For the pineapple compote place pineapple, honey and leftover coconut water (from making the coconut whipped cream) into a blender or food processor and process until roughly chopped.To serve, top biscuits with coconut whipped cream and pineapple compote. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 10 servings This recipe has been shared at: Tasty Traditions!
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