Want a dish sure to please even the pickiest eater this Easter? You've gotta try Cibolo Moon's fresh-baked Buttermilk Biscuits.
Cibolo Moon, the main restaurant at the JW Marriott San Antonio Hill Country Resort & Spa
No one can resist the delightful homemade biscuits at Cibolo Moon, one of the culinary stars at theJW Marriott San Antonio Resort & Spa (just named the world's top Marriott). That's why these warm, fluffy creations kick off every meal (breakfast, lunch and dinner) at this haven for Texas Hill Country diners.
Bob and I discovered Cibolo Moon's signature starters during a recent stay at this fabulous, family friendly resort about 20 minutes outside San Antonio (about five hours from our home in Colleywood). Look for the scoop on the full experience April 9, when we'll share some insider tips on everything from WiFi to world-class golf at this sprawling, 600-acre hot spot. For now, let's just say we couldn't get enough of the biscuits. They're so good we were tempted to make them our meal!
Cibolo Moon's fresh-baked Buttermilk Biscuits
Served steaming hot in the cutest, little cast iron skillet, these irresistible treats are prepared fresh daily by devoted pastry chefs. The pure Texas presentation includes a scrumptious side of homemade Strawberry Jalapeno Jam, which you can call "conserve" just to impress everyone with your knowledge of condiments.
Talk about tasty! It features the freshest strawberries from local farms and, thanks to the surprising addition of jalapeno and Tabasco (WOWZA!!), has just enough spice to keep things interesting.
We liked the pairing so much that I had to have the recipes. You can bet they'll be on the menu at our next family function because even our niece Ashley, whose been known to stop at Panda Express before joining us for lunch, is sure to enjoy these proven crowd pleasers.
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. It will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Combine all ingredients in a sauce pot over low heat and let simmer for 2-3 hours until mixture becomes like syrup.
Place jalapeno, orange juice and Tabasco in blender and blend until completely pureed. Then fold the jalapeno-orange juice mixture into the strawberry preserve.
The preserve and/or jam can be stored in the refrigerator for at least two days, longer if kept covered.
You might also enjoy Downhome Hot Water Cornbread.