Deep Fried Strawberry Glazed Biscuits

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Prep Time: 15 minutes minutes | Cook Time: 15 minutes

What You’ll Need:

1 can of Pillsbury Buttermilk Grands Southern Homestyle Biscuits

2 cups of liquid Coconut Oil

1/2 cup of fresh Fresh Strawberries

1 tablespoon of Refined Sugar

1/2 cup of Dried Strawberries

1 bar of white chocolate

 
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First, heat coconut oil in deep fryer or frying pan. Pull apart biscuit dough and place in heated oil. Cook until golden brown on each side (approximately 3-5 minutes).

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Next, place cooked biscuits on napkin covered plate and allow oil to drain.

For the strawberry glaze, boil water in saucepan or pot. Bring water to boil, then reduce heat to low and simmer. Place white chocolate in heatsafe bowl, at center of boiling water. Stir frequently until melted. Do NOT attempt to melt chocolate in microwave as it will burn!

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Then, purée fresh strawberries in blender. Mix puréed strawberries with melted white chili ale. Drizzle over biscuits.

 

Lastly, grind dried strawberries into powdery substance. Add refined sugar or sweetener. Sprinkle over biscuits and enjoy.

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Serve with a glass of Veuve Cliquot Brut Rosé, chilled, with a fresh lemon and / or strawberries. It’s the perfect new brunch item for rosé season. I loved this recipe so much (and the easiness of it) that I think I may make it again but with peaches. I hope you babes enjoy!

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Blackberry Cake with Blackberry Coulis

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Blackberry Cake

With Blackberry Coulis

What You’ll Need

For the cake:

  • Gluten free cake mix. I used Betty Crocker’s gluten free yellow cake (which called for water and 2 eggs. I substituted the butter with ghee butter).

  • 1 tablespoon of lemon juice

  • Lemon zest

  • Ghee Butter (for greasing baking pan)

  • 1 teaspoon of vanilla extract

  • 1/2 cup of fresh blackberries

  • 1/4 cup of sweet red wine

For the blackberry coulis:

  • 1/2 cup of fresh blackberries

  • 3/4 cup of honey

  • 1/2 cup of sweet red wine

 
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Follow the box instructions for the gluten free cake batter. Take blackberries and sweet red wine and blend in a high powered blender. Add blackberry and wine mix, lemon juice and lemon zest to cake batter. Stir well.

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Grease your baking pan with ghee butter or olive oil. Next, lightly dust the baking pan with the gluten free all purpose flour.

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Place in the oven on 350 degrees for 40 minutes (see box instructions). Use a toothpick to poke a hole in the cake if you are unsure whether the batter is fully cooked.

When the cake is finished, remove from the oven and allow to cool.

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While the cake is cooling, place remaining blackberries, honey, and wine in blender. Once completely liquified, add to saucer on medium to low heat. Stir frequently until mixture comes to boil.

After mixture comes to a boil, remove from heat. You can strain the liquid with a mesh strainer or apply coulis directly to cake.

Serve and enjoy!

 
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