{
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    "date": "2024-04-17T01:32:24",
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    "slug": "strawberry-rhubarb-drop-biscuits",
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        "rendered": "Strawberry Rhubarb Drop Biscuits"
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        "rendered": "<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Strawberry Rhubarb Drop Biscuits<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_serve\">\n                        <i class=\"fa fa-cutlery\"><\/i>\n                        <span class=\"meta_text\">Serves:<\/span>\n                        <span>10<\/span>\n                    <\/div><div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 25 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Level:<\/span>\n                        <span>Easy<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Print Recipe<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingredients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> Fruit Mixture:<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 1\/4 cups cubed rhubarb<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 1\/4 cups cubed strawberries<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons white sugar<\/li><li><i class=\"jeg_checkmark\"><\/i> Dough:<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 cups all-purpose flour<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 1\/2 teaspoons baking powder<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 teaspoon baking soda<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 teaspoon fine salt<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/2 cup (1 stick) frozen unsalted butter<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/4 cup white sugar<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 tablespoons reserved fruit syrup<\/li><li><i class=\"jeg_checkmark\"><\/i> 3\/4 cup cold buttermilk<\/li><li><i class=\"jeg_checkmark\"><\/i> Egg Wash (optional):<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 large egg (optional)<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 teaspoons water (optional)<\/li><li><i class=\"jeg_checkmark\"><\/i> Lemon Icing Drizzle (optional):<\/li><li><i class=\"jeg_checkmark\"><\/i> 1\/3 cup packed powdered sugar<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 teaspoon finely grated lemon zest<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 teaspoons lemon juice, plus more as needed<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_13-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Cut ribs of rhubarb in half lengthwise and slice into 1\/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_16-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_17-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_20-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_21-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_24-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_25-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1\/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_28-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_29-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Add 2 tablespoons of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_32-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_33-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_36-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_37-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_40-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_41-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.<\/p>\n<\/li>\n<li id=\"mntl-sc-block_44-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\n<p id=\"mntl-sc-block_45-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.<\/p>\n<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Fen%2Fstrawberry-rhubarb-drop-biscuits%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/en\/strawberry-rhubarb-drop-biscuits\/\">register<\/a> to bookmark\/favorite this content.<\/p>",
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        "rendered": "<p>Strawberry Rhubarb Drop Biscuits Serves: 10 Cooking time: 25 minutes Level: Easy Print Recipe Ingredients Fruit Mixture: 1 1\/4 cups cubed rhubarb 1 1\/4 cups cubed strawberries 2 tablespoons white sugar Dough: 2 cups all-purpose flour 2 1\/2 teaspoons baking powder 1\/2 teaspoon baking soda 1\/2 teaspoon fine salt 1\/2 cup (1 stick) frozen unsalted [&hellip;]<\/p>",
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        "food_recipe_title": "Strawberry Rhubarb Drop Biscuits",
        "food_recipe_description": "The technique is quick and easy and results in tender, moist, and delightfully fruity biscuits. ",
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        "ingredient": [
            {
                "item": "Fruit Mixture:"
            },
            {
                "item": "1 1\/4 cups cubed rhubarb"
            },
            {
                "item": "1 1\/4 cups cubed strawberries"
            },
            {
                "item": "2 tablespoons white sugar"
            },
            {
                "item": "Dough:"
            },
            {
                "item": "2 cups all-purpose flour"
            },
            {
                "item": "2 1\/2 teaspoons baking powder"
            },
            {
                "item": "1\/2 teaspoon baking soda"
            },
            {
                "item": "1\/2 teaspoon fine salt"
            },
            {
                "item": "1\/2 cup (1 stick) frozen unsalted butter"
            },
            {
                "item": "1\/4 cup white sugar"
            },
            {
                "item": "2 tablespoons reserved fruit syrup"
            },
            {
                "item": "3\/4 cup cold buttermilk"
            },
            {
                "item": "Egg Wash (optional):"
            },
            {
                "item": "1 large egg (optional)"
            },
            {
                "item": "2 teaspoons water (optional)"
            },
            {
                "item": "Lemon Icing Drizzle (optional):"
            },
            {
                "item": "1\/3 cup packed powdered sugar"
            },
            {
                "item": "1 teaspoon finely grated lemon zest"
            },
            {
                "item": "2 teaspoons lemon juice, plus more as needed"
            }
        ],
        "instruction": "<ol>\r\n \t<li id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_13-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Cut ribs of rhubarb in half lengthwise and slice into 1\/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_16-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_17-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_20-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_21-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_24-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_25-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1\/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_28-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_29-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Add 2 tablespoons of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_32-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_33-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_36-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_37-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_40-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_41-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.<\/p>\r\n<\/li>\r\n \t<li id=\"mntl-sc-block_44-0\" class=\"comp mntl-sc-block mntl-sc-block-startgroup mntl-sc-block-group--LI\">\r\n<p id=\"mntl-sc-block_45-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.<\/p>\r\n<\/li>\r\n<\/ol>",
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