Biscuits with Jam and Cheese

Mango Jam

10 medium mangoes (one case)
2 cups water
3 cups sugar

Cut flesh from the mangoes, add water, and simmer until tender, about fifteen minutes. Pour into a blender, and process on low for a few seconds. Return the mixture to pan, add sugar, and cook until it begins to gel.

Pour into sterilized jars, seal, and process according to USDA recommendations. Yields about seven 8 ounce jars.

Yogurt Cheese

2 cups yogurt

Arrange a sieve over a bowl, and line it with cheesecloth. Fill with about yogurt. Cover with plastic wrap and refrigerate overnight, or until enough liquid drains out to yield desired consistency.

Rustic Buttermilk Biscuits

1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1 1/4 cup buttermilk

Preheat oven to 450°. Sift dry ingredients together and work in shortening by hand. Blend in buttermilk, but don't overmix.

Drop blobs of batter onto greased baking sheets and bake for 12--15 minutes, until golden. Watch out for burnt bottoms --- an insulated cookie sheet helps.