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Buttermilk Biscuits with Fresh Blueberry Jam

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"I always have a carton of buttermilk in my refrigerator so I can make waffles, pancakes, or these biscuits. I never know when Sophie is going to roll into the house with a dozen of her crew for brunch; it's usually a last-minute event. But I'm armed with my buttermilk and always ready."

List of Ingredients

◦ 4 cups all-purpose flour, plus more for shaping
◦ 4 teaspoons baking powder
◦ 1 teaspoon baking soda
◦ 1 teaspoon kosher salt
◦ 1 � sticks (6 ounces) cold unsalted butter, cut into small pieces
◦ 1 � cups very cold buttermilk, well shaken
◦ � cup heavy cream
◦ 1 teaspoon freshly ground black pepper
◦ Fresh Blueberry Jam (recipe follows), for serving


Recipe

Set one oven rack in the upper third of the oven and a second oven rack in the bottom third of the oven and preheat the oven to 450� F. Line two baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well, then incorporate the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and use your hands to gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a square � inch thick. Cut the dough into equal squares (or rounds using a 3-inch round cutter). Press together the scraps and repeat the process to make nine or ten biscuits total.

Place the biscuits 2 inches apart on the prepared baking sheets, four or five biscuits per baking sheet. Brush the tops with the heavy cream and sprinkle with the pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes, switching racks and rotating the baking sheets front to back halfway through the baking time. Transfer to a wire rack and let cool a few minutes before serving warm with the blueberry jam.

Makes 9 or 10 biscuits






❧ Fresh Blueberry Jam:

◦ 2 cups blueberries
◦ ⅓ cup sugar
◦ 1 tablespoon fresh lemon juice
◦ Finely grated zest of 1 lemon
◦ � teaspoon pure vanilla extract

In a small saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until most of the berries have burst and the juices are slightly thickened, about 15 minutes.

Transfer to a bowl, then stir in the lemon zest and vanilla extract. Transfer to the refrigerator. You can serve the jam after chilling it for 30 minutes�it will be a bit runnier, like a compote�or let it set and thicken in the refrigerator overnight. For longer storage, transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Makes about 1 cup