In my bag of produce goodness from the CSA last week was a berry bucket containing some strangely-shaped fruit type items. They looked kinda like figs, but seeing as my only fig experiences have involved the dried variety, I wasn’t completely sure. So, I looked up fresh figs on-line, and sure enough, I had about a cup of fresh figs. I wasn’t sure what to do with them, but for some reason, fig biscuits sounded like a really good idea to me. And it was!!
Fig Biscuits
Ingredients
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I would . . . |
You could . . . |
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2 cups flour |
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1 tablespoon baking powder |
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1 teaspoon sugar |
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¼ cup Smart Balance butter |
¼ cup any butter substitute |
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½ cup buttermilk |
Any combination of dairy products, |
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½ cup cream |
up to 1 cup |
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½ cup chopped fresh fig |
Any combination of figs, dried or fresh, |
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½ cup chopped dried fig |
up to 1 cup |
Preparation
1. Preheat oven to 450 degrees.
2. Sift dry ingredients together in a bowl. Make a well in the center of the flour mixture.
3. In a separate bowl, mix liquid ingredients with a whisk.
4. Pour the liquid ingredients and chopped figs into the flour mixture. Stir until just combined.
5. Spoon into greased muffin cups, and bake for 10-12 minutes, until slightly browned.
Servings
12 biscuits
Recipe Extras
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Sex It Up By: |
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Adding |
honey butter as a spread |
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Calling it |
Fresh Fig Scones with Honeyed Butter Spread |
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Cooking Tip: |
You can use any combination of fresh and dried figs in this recipe, but keep in mind that dried figs are much sweeter than fresh. |
I love the new blog! You’re the second person I’ve come into contact with in a week who has not experienced fresh figs! They are so good! I wouldn’t be able to make these muffins, because I would be eating all of the fresh figs until I got sick to my stomach.
My grandma made me eat fresh figs once as a child and I hated them, but I finally had them again last week and loved them! The recipe looks delicious!