Prep 25 mins
Cook 15 mins
I have run across this recipe over and over from different sources. It is based on a recipe from Lake Hamilton's Treasure of Personal Recipes, published in 1956 by the Lake Hamilton Community Church of Lake Hamilton, Florida, these wonderfully flaky biscuits have a funky coral hue and tangy citrus flavor.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 6 tablespoons cold butter, cut into small pieces
- 1 tablespoon sugar, plus more for sprinkling
- 1 teaspoon finely grated pink grapefruit zest
- 1 cup fresh pink grapefruit juice
- milk, for brushing
- 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.
I got very little grapefruit flavor, but I was using notably non-oily fruit, so the zest probably didn't add much. Nonetheless, the biscuits were tasty, a bit on the crunchy side with the juice (rather than softer, like a biscuit with milk or cream). The color was pleasant, and I put some pulp in the dough, which even after cooking remained as little pink droplets. I'd put another spoon of sugar in the dough, and I'd like to try it with red fruit.