My little Seth is a biscuit fiend. He loves a good biscuit, and quite frankly who doesn’t ??  I had some leftover buttermilk from the cake I made earlier in the week and I always try to use it up when I can before it goes bad, so I decided to treat him and make some biscuits.  I’m making chicken noodle soup today for dinner, so these biscuits will be a nice treat with the soup and for a quick breakfast with jam.

This blackberry jam is stress free jam. No sterilizing, no canning, no pectin; just a few simple ingredients and some time on the stove stirring, and voila you’ve got something scrumptious to slather on a fresh biscuit. Blackberries can be quite pricey, so when I saw them on sale I grabbed a couple of containers which is just enough to make this lovely jam. The jam will last about a month in the fridge if it’s stored in an airtight container.

Buttermilk Biscuits and Blackberry Jam

Biscuits: (yield: 8 biscuits)

1 Cup cake flour

3 Cups all-purpose flour

1  1/4 tsp.  sugar

3  1/2 tsp. baking powder

2 tsp. kosher salt

1  1/2 sticks unsalted butter, cut into 1/2 inches pieces, (kept cold until ready to use)

1  1/3 Cup buttermilk (kept cold until ready to use)

half-n-half  (to brush on top)

kosher salt (optional) for sprinkling on top

1. Preheat the oven to 400 º  Line a baking sheet with parchment paper and set aside.

2. Place both the flours, sugar, baking powder, and kosher salt in a large bowl and whisk to combine. Add the chilled cubes of butter and with a pastry blender combine until the mixture resembles coarse peas. Make a well in the center of the flour mixture and add in the cold buttermilk and with a fork combine until it comes together.

3. Turn the dough out on a floured surface and gently knead the dough a few times and pat into a thickness that is about 1-1 1/4 inch thick. Cut out biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on the baking sheet and brush with the half and half. Bake for about 20- 25 minutes until the tops are golden brown.

4. Remove the tray from the oven and brush the tops with butter and sprinkle with a pinch of kosher salt.

5. Serve warm.

Small Batch Blackberry Jam (yield: 1 generous cup)

2 Cups fresh Blackberries; washed

1 Cup sugar

1 Tbsp. lemon juice

1/2 tsp cinnamon

1. In a small saucepan combine all the ingredients and with a heat proof spatula or wooden spoon; bring the mixture to a boil over medium-high heat. Continue stirring occasionally until the mixture is thick. Let the mixture cool slightly and strain through a strainer to remove seeds (or not if you don’t mind the seeds). Refrigerate any leftover jam in an airtight sealed container. It will keep about a month in the fridge.

Printable Recipe:

https://docs.google.com/document/d/1w78CP-YRbu89Xx3MzSlKndF14y0386zOfCOG7O8iSrY/edit?hl=en_US

Happy Baking,

Suzie