Biscuit Jelly Roll with Rhubarb and Raspberries
Ingredients
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
- 6 ounces fresh raspberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup buttermilk, plus more for brushing
- Coarse sanding sugar
Instructions
Biscuit-Jelly Roll with Rhubarb and Raspberries serves 8 original recipe by Martha Stewart.
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