Maple Roasted Fig and Lemon Biscuits

I love eating biscuits for breakfast, lunch AND dinner! For a while, I’ve been making them savory and spicy with pepper and fresh ramps or chives and now I love making them sweet as well! With Fall creeping up on us and Rosh Hashanah around the corner, I wanted to make a biscuit that reflected the bright and warm flavors of the season. What else but figs to celebrate the occasion! Figs are a beautiful mild fruit that ripens in the Fall and they are traditionally eating on Rosh Hashanah as one of the “new fruits” of the year. To round out the mildly sweet flavor of the figs, I added tons of fresh lemon juice and zest and topped it off with a sticky and sweet homemade fresh fig preserve. You can serve these biscuits for dessert but they are also a great side dish at your Rosh Hashanah meal. I highly recommend warming them up before you chow down!

Maple Roasted Fig and Lemon Biscuits
makes 12 biscuits

1/2 cup chilled buttermilk (or plain soy milk)
3 Tbsp agave nectar
1 Tbsp lemon juice 1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled salted butter, cubed
3 Tbsp shortening, cubed
2 tsp lemon zest
1 cup chopped maple roasted figs (recipe below)

Maple Roasted Figs
(1/2 of figs for biscuits and 1/2 of figs for preserves) 

1 lb. fresh figs
1/3 cup pure maple syrup
1/4 tsp crushed sea salt

I preheated the oven to 375 degrees F. and lined  a baking sheet with parchment paper. I sliced the figs in half, placed them on the baking sheet and drizzled them with the pure maple syrup and crushed sea salt.

I cooked the figs for 20-25 minutes, until the tops were caramelized. I raised the temperature on the oven to 425 degrees F. and lined two baking sheets with parchment paper. I whisked together the chilled buttermilk, agave nectar and lemon juice and set it aside. I mixed together the flour, baking powder, and salt. I added the cubed butter and shortening and cut it in to the flour using my pastry cutter (you can also use a fork).

I gently folded the roasted chopped figs in to the flour mixture.

I made a well in the center of the flour mixture and poured in the buttermilk. I gently mixed the buttermilk in to the flour until a ball was formed. I turned the dough on to a heavily floured surface and I gently rolled the dough out with my hands until it was no longer sticky. I formed the dough in to a circle around 1/2 inch thick. Using a floured cookie cutter, I cut the dough in to circles and placed the raw biscuits on the cookie sheets.

I baked the biscuits for 20 minutes, until golden brown.

I placed the biscuits on a cookie sheet to cool. While the biscuits were cooling, I made a sweet and sticky fig preserve.

Fig Preserves

1 cup chopped maple roasted figs
1/4 cup sugar
1/4 cup lemon juice
1 Tbsp maple syrup

I combined the remaining roasted figs, sugar, lemon juice and maple syrup  and cooked the mixture over low heat for 30 minutes. I served the homemade preserve on top of the biscuits.

Maple Roasted Fig and Lemon Biscuits

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Yields 12 biscuits

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Ingredients

Maple Roasted Fig and Lemon Biscuits

1/2 cup chilled buttermilk (or plain soy milk)

3 Tbsp agave nectar

1 Tbsp lemon juice 1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3 Tbsp chilled salted butter, cubed

3 Tbsp shortening, cubed

2 tsp lemon zest

1 cup chopped maple roasted figs (recipe below)

Maple Roasted Figs

(1/2 of figs for biscuits and 1/2 of figs for preserve)

1 lb. fresh figs

1/3 cup pure maple syrup

1/4 tsp crushed sea salt

Fig Preserves

1 cup chopped maple roasted figs

1/4 cup sugar

1/4 cup lemon juice

1 Tbsp maple syrup

Instructions

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

Slice the figs in half, place them on the baking sheet and drizzle them with the pure maple syrup and crushed sea salt.

Cook the figs for 20-25 minutes, until the tops are caramelized. Chop the figs and set them aside.

Raise the temperature on the oven to 425 degrees F. and line two baking sheets with parchment paper.

Whisk together the chilled buttermilk, agave nectar and lemon juice and set it aside. Mix together the flour, baking powder, and salt.

Add the cubed butter and shortening and cut it in to the flour using a pastry cutter (you can also use a fork).

Gently fold the roasted chopped figs in to the flour mixture.

Make a well in the center of the flour mixture and pour in the buttermilk.

Gently mix the buttermilk in to the flour until a ball is formed. Turned the dough on to a heavily floured surface and gently roll the dough out with your hands until it is no longer sticky. Form the dough in to a circle around 1/2 inch thick.

Using a floured cookie cutter, cut the dough in to circles and place the raw biscuits on the cookie sheets.

Bake the biscuits for 20 minutes, until golden brown.

Place the biscuits on a cookie sheet to cool.

While the biscuits are cooling, make the sweet and sticky fig preserves.

Combine the remaining roasted figs, sugar, lemon juice and maple syrup and cook the mixture over low heat for 30 minutes. Serve the homemade preserve on top of the biscuits.

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