Grapefruit Biscuits

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

8 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon sugar, plus more for sprinkling
1 teaspoon finely grated pink grapefruit zest
1 cup fresh pink grapefruit juice
Milk, for brushing

1. Preheat the oven to 425°. Sift the flour, baking powder, salt and baking soda into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
2. In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until the sugar is dissolved. Pour the grapefruit juice into the mixture in the large bowl and stir just until the biscuit dough comes together.
3. Scrape the biscuit dough out onto a lightly floured work surface and knead 2 or 3 times until smooth. Roll out the dough to a 1/2-inch-thick square. Cut the dough into 2-inch squares and transfer to a large baking sheet. Lightly brush the tops of the biscuits with milk and sprinkle with sugar. Bake the grapefruit biscuits for 15 minutes, or until they have risen and are browned on the bottom. Let the biscuits cool slightly before serving.

Make Ahead The biscuits can be baked early in the day and stored at room temperature. Reheat in a 350° oven before serving.

Pink Grapefruit Yogurt Cake Recipe

ingredients:

3/4 cup plain Greek yogurt
1 cup granulated sugar
Zest of 1 1/2 pink grapefruits
3 large eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil

Grapefruit Syrup
1/4 cup freshly squeezed grapefruit juice
2 T granulated sugar

Grapefruit Glaze

1/3 cup powdered sugar
2-3 T freshly squeezed grapefruit juice

directions:

Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.

Add the flour mixture to the wet ingredients. Mix just until flour is incorporated.

Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.

Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in the center.

Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooling make the syrup and glaze.

For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.

For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.

Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.