Biscuits and Jam

Updated at: Thu, 17 Aug 2023 12:08:55 GMT

Step 1

Strawberry Jam

Step 2

Combine strawberry quarters with sugar and lemon juice in a bowl to macerate. Leave

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uncovered for 30 minutes to an hour at room temperature or covered in the fridge overnight.

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2. After the fruit has macerated, place the mixture of fruit, sugar, and lemon juice in a

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medium sized pot. The fruit mixture should only come up halfway in the pot, as it needs space to bubble up.

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3. Over medium high heat, bring the fruit to a boil. Use a spoon to skim off any initial cloudy

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looking bubbles (scum) into a bowl of water.

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4. Once boiling, stir the pot often, so the fruit does not stick to the bottom and burn. If the

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jam is boiling too vigorously, bring the heat down.

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5. When the fruit has mostly broken down, you can start taking the temperature. For a looser set jam, cook the jam to 210F. For a sturdier jam, cook the jam to 220F.

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6. If you are cooking a looser jam, you can do the freezer test. At 210F, spoon a small

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amount of jam onto a cold plate and set into the freezer. After a few minutes, check to see if the jam has set.

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7. Once jam has reached the desired temperature, pour into a jar or container. Let cool to room temperature without a lid before refrigerating.

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Buttermilk Biscuits

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Note: Biscuits always turn out nicer if the ingredients stay very cold. If you have time, place your bowl with your dry ingredients in the freezer for 10 minutes before you begin!

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1. Preheat oven to 425F.

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2. Whisk together all dry ingredients (flour, salt, baking powder, baking soda, sugar). Add in the cold butter and quickly toss to mix.

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3. To blend in butter by hand, flatten the butter pieces between your thumbs and

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forefingers and toss back into the flour mix until they are all broken down. The pieces do not all need to be uniform but they should be small, close to the size of peas. To blend with a food processor, place the butter and dry ingredients into the bowl of a food processor and pulse until butter is the size of peas. Pour back into your mixing bowl.

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4. Make a shallow well in the center of the bowl, pour in 1⁄2 cup buttermilk and toss loosely

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with a spoon to mix in. Pour in another 1⁄2 cup buttermilk and continue tossing gently until the mixture is mostly hydrated. Using your hands, fold the mixture onto itself a few times to mix in dry patches until a shaggy dough forms. If the dough seems overly dry, add in a splash of buttermilk at a time till the dough is more hydrated.

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5. Turn dough out onto a lightly floured counter top and roll out into a rectangle, about 1 inch high. Cut into 3 even pieces and stack on top of each other. Reroll out into a rectangle 1 inch high.

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6. Cut into squares or cut out circles and place on a baking sheet with parchment. If you

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have scraps, they can be combined and rerolled once to cut into more biscuits.

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7. Place the baking sheet into the freezer for 10 minutes.

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8. Brush tops with melted butter and sprinkle with flaky salt. Bake at 425F for 10 minutes,

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then reduce to 400F for the remaining 10-15 minutes.

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9. Biscuits can be frozen unbaked for two weeks. Bake straight from frozen and add a few minutes to the baking time.

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