- 4 cups Sidhu Farms raspberries
- 2 1/2 cups granulated sugar
- 1 box (1.75 ounces) Sure-Jell
- 3/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
In a large bowl, gently mash the raspberries with a potato masher to crush and release juice.
Using a rubber spatula, gently stir in the sugar and vanilla extract. Stir until the sugar entirely dissolves and forms a dark red and translucent color. This can take 20-30 minutes.
In a medium saucepan over high heat, mix in the Sure-Jell, water and salt until it boils. Boil for one minute, whisking constantly. Remove from heat and let cool for five minutes.
Gently fold the cooled sauce into the raspberry mixture and stir thoroughly. Skim any foam that surfaces and discard. Seal the bowl with a lid and store in a refrigerator until ready for use.
Mixture can keep for one week, or longer if stored in the freezer.
- 4 cups unbleached all-purpose ﬂour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2/3 pounds unsalted butter
- 1 ¾ cups buttermilk
Preheat oven to 350 degrees.
Combine the dry ingredients (ﬂour, baking powder, salt and baking soda) in a bowl. Chop the butter into 1 inch pieces. Place the butter pieces in a food processor with the dry mix and pulse until it resembles pea-sized crumbles.
Transfer the mixture into a large mixing bowl. Add the buttermilk and gently fold until a tender dough develops, taking care not to over mix. Add more buttermilk if necessary to get a slightly rough, yet delicate dough. Let rest for a couple minutes before rolling.
Transfer the biscuit dough onto a ﬂoured surface and roll it out until it’s about 1 inch thick. Fold dough in half one time, and gently roll again until it reaches 1½ inches thick.
Using a biscuit cutter that is about 3 inches in diameter, cut the biscuits and place them on a parchment paper-lined baking sheet. Bake at 350 ̊for 20 minutes, or until the tops are very lightly browned. Allow biscuits to cool for 20 minutes before serving.