Saturday, April 27, 2013

Buttermilk Biscuits and Strawberry Jam




We had some strawberries in the fridge that were losing their luster, in perfect condition for a simple jam. Jam needs a medium and there is nothing better than buttermilk biscuits.  Bingo! Breakfast. 

My simple versions of both are loosely based on Epicurious recipes. Perfect for a spring weekend, thirty minutes is all you'll need. 

Buttermilk Biscuits 

yield: Makes 6 biscuits

Ingredients: 



or 



  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • Rounded 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup well-shaken buttermilk
  • 1 tablespoon milk or cream for brushing biscuits


Put oven rack in middle position and preheat oven to 425°F.

Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. (I got a little help from Jada and Michele here.) 




Blend in butter with your fingertips until mixture resembles coarse meal. 

Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary.  

I went old school and used a simple tea cup to cut my biscuits. 



Transfer as many as you can make with your dough to a greased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. 

Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.


On to the strawberry jam. You can make this while the biscuits are baking. It takes about the same time. 


Strawberry Jam 
yield: Makes about 1 1/2 cups

Ingredients: 


or


  • 1 pound fresh (or frozen, thawed) hulled, quartered strawberries
  • 1/2 cup sugar
  • 1 large Granny Smith apple, peeled, coarsely grated
  • 1 tablespoon fresh lemon juice


Combine 1 cup hulled, quartered strawberries and 1/2 cup sugar in a large heavy skillet. 

Stir in 1 peeled, coarsely grated large Granny Smith apple. 



Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. 

Simmer until jam is thickened, 10-15 minutes. 

Stir in 1 tablespoon fresh lemon juice. 

Transfer to a bowl or jar; let cool. 





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