Cherry Orange Biscuits

This is just a quick post to keep everyone updated on what I've been doing around here.  As many of you know, as soon as the boys hit their teen years, they really didn't want me posting much here on the blog about them.  However, it's been way too long since I updated my friends on the prides and joys of my life!  So...here's the scoop. The boys are almost finished with the school year. That's always a bitter-sweet time. Little Man graduated at age 16 after spending the last two years of school as a home-school genius. He definitely didn't get his giant brains from me, but I've been cheering him onward.  He got a full scholarship to our local community college last year and has just a few months left before he has his associates degree. He'll be 18 years old next week. That freaks me out. I'm not old enough to have a kid that old. Period. He's preparing to serve as a missionary for our church at the end of the year. That's freaking me out too.

As for Face, he starts high school in the fall. He just won first place in the science fair for building 16 steam engines from coke cans in various shapes, sizes and functions. I'm pretty sure he's going to solve the world energy crisis. I'm really, really, really looking forward to having him home for the summer!

Okay. Now you're updated on the home-front.  Now...for the biscuits. With Spring is upon us I always love a good sweet biscuit for breakfast during this time of year. It's grab-n-go for the drives to school, and I want it easy.  These are some of my favorite biscuits. They're full of sundried cherries coupled with orange zest with a hint of cardamom in a fluffy buttery biscuit. I serve them often with chicken peach salad as a quick lunch as well. I think they're pretty delicious...and simple. Enjoy. 

Chef Tess Cherry Orange Biscuits
yield 8 large or 16 small

Dry ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour
1/2 cup butter or organic vegetable shortening

1/2 tsp salt

5 Tbsp sugar 

5 teaspoons baking powder

1/2 tsp ground cardamom

1 Tbsp orange zest

1/2 cup dried cherries, chopped

Wet ingredients:
1 cup milk or buttermilk

Directions:

• Preheat your oven to 425 degrees. 
• In a half-gallon sized bowl, combine the shortening or butter with the dry ingredients. Mix until the shortening has been cut into tiny pieces, the size of a pea.
• Add milk or buttermilk them to the flour/shortening mixture.  Mix very gingerly until a light dough is formed. 
• Knead the dough 4-5 times, then roll out on an floured counter top 1 inch thick.
• Cut into biscuits.
• Place on ungreased baking sheet and bake 15-20 minutes.

There you go darlings. Finish up the school year with glory!

Always My Very Best,

Your Friend Chef Tess