Best 11 Biscuit Jelly Roll With Rhubarb And Raspberries Recipes

RASPBERRY-RHUBARB SLAB PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES

Steps:

• Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
• Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
• Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.

RASPBERRY & RHUBARB SWISS ROLL

Steps:

• Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray. Use a bench scraper to remove air bubbles.
• In a large bowl and using a handheld mixer, beat eggs, 1/2 cup granulated sugar, and a dash salt on medium for 2 minutes. Gently increase speed to medium-high; beat 10 minutes or until thick and light in color. This is crucial to reach the viscous stage needed to achieve a springy sponge, so go the whole 10 minutes, longer if necessary.
• Sift flour over egg mixture and gently fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. ** Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. The circles can all be relatively the same size, or all different sizes. Bake 2 minutes. Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched.
• Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel liberally with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
• For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries. I use a potato masher to hasten the mashing. Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened. Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
• In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla. Beat until soft peaks form.
• Unroll cake. Spread the fruit puree. This layer will be rather thin. Spread cream mixture evenly over puree. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours. Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired.

ANGEL BISCUIT ROLLS

Steps:

• Dissolve yeast in warm water.
• Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
• Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
• Bake at 400 degrees F (205 degrees C) for 15-20 minutes.

RHUBARB JELLY-ROLL CAKE

Steps:

• In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely., Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake at 375° for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving. ,

RASPBERRY AND RHUBARB SWISS ROLL

Steps:

• Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.
• In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.
• Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.
• Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
• For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
• In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.
• Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.

BISCUIT CRUMBLE WITH CHOCOLATE AND RASPBERRIES

Steps:

• Add the sugar, cocoa powder, flour, vanilla and salt to a small pot. Add the milk and cook over low heat, whisking, until thick.
• Divide the raspberries among 4 bowls and serve topped with crumbled biscuits and the warm chocolate gravy.
• Preheat the oven to 450 degrees F.
• In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet.
• Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes.

BISQUICK™ ROLLED BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms.
• Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

RHUBARB & CUSTARD SANDWICH BISCUITS

Steps:

• To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid. Blitz using a hand blender until smooth, then simmer for another 5-10 mins until thick and jammy. To test it's ready, run a wooden spoon over the base of the pan - it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.
• To make the biscuit dough, put the butter, both sugars and salt in a food processor and pulse a few times to a coarse paste. Scrape down the sides, then add the flour and custard powder and pulse again to a damp, sandy consistency. Add the egg yolks and vanilla and pulse again until the dough comes together into a ball. Add ½-1 tbsp water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.
• Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter - you should get about 32 in total.
• Cut circles or hearts out of the centres of half the biscuits using the wide end of a plain piping nozzle (about 1.5cm), or a small heart cutter. Transfer all the biscuits to lined baking sheets, then transfer to the fridge and chill for 15 mins. You can also cook the cut-out shapes to make mini biscuits - if doing so, put these on their own baking sheet.
• Heat the oven to 200C/180C fan/ gas 6, then bake the biscuits for 8-10 mins until golden (5-6 mins for the mini biscuits). Put on a wire rack and leave to cool completely.
• Transfer the jam to a piping bag, snip off the end, and pipe a small layer of jam onto the plain biscuits (those without the centres cut out). Or, use a teaspoon. Spread the jam out - it may squidge out of the sides when sandwiching the biscuits, so don't go too far to the edge.
• Sandwich the remaining biscuits over the jam (don't press down too firmly), then transfer to an airtight container in a single layer and leave to set overnight. This ensures the jam won't leak when you bite into them, but they can be eaten straightaway if you can't resist. Will keep in an airtight container for up to three days, but the biscuits will start to soften over time.

RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE

Steps:

• For filling:
• Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
• For dough:
• Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
• Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
• Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS

Steps:

• Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
• To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
• Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
• Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
• Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.