Rose Biscuits



They always do such fun things in preschool.  I learned about rose biscuits many years ago when Tom was in preschool.  Of course, I modified the recipe using whole grain homemade biscuits and jam without sugar or artificial ingredients.  Canned frozen biscuits (which the preschool used) are filled with artificial ingredients, cheap bleached white flour, hydrogenated oils, and sugar and thus are not a good choice if eating a diet of Foods by God.

Biscuits are extremely easy to make; I love my sweet cream biscuit recipe which you can whip up in no time.

For the rose biscuits this time, I added 1/4 cup of finely grated white patty pan squash to the sweet cream biscuit recipe.  These are very delicious and so much fun to make and eat.

Ingredients:

One batch of sweet cream biscuit dough

1/4 cup finely grated summer squash (white patty pan or zucchini) - optional

Fruit juice sweetened jam (I used Crofter's Organic Raspberry Just Fruit Spread)

 

Prepare biscuit dough per the directions.  If using, add the squash to the liquid ingredients before combining the liquid and dry ingredients together. 

 

Preheat oven to 425 °F.  Cut out biscuits and place on greased (with butter not non-stick spray) cookie sheet.  Then with a clean scissor, cut an 'X' into the top of each biscuit. 

With a knife, gently lift up and out each cut edge (making the rose petals). 

 

Next, with a small spoon, place a blob of jam into the center of each biscuit.



Bake in preheated 425 °F oven for 10 - 12 minutes or until done.  Remove from cookie sheet and cool on a cooling rack.  A fun treat to make and eat anytime of the day!