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
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.
