Wednesday, June 3, 2015

Southern Biscuits and Strawberry Jam

Since I made strawberry jam the other day, I had to make some southern biscuits.  Biscuits and jam are a dynamic duo.
 Put 2 cups of flour, 1 tsp. of salt, 2 T. of sugar and 1 T. of baking powder in the bowl of your food processor.  Add 1 stick of butter cut into small cubes.  Pulse until it becomes crumbly.  Slowly add 3/4 C. of buttermilk just until it comes together.  Form it into a ball and plop it down on a floured counter.

 Roll it out to about a 1 inch thickness.  Cut it into rounds. Push the cut edges together and continue to cut until you've used all the dough.  You will end up with 1 piece that is a bit wonky but it heals as it bakes and even if it looks weird, it will taste good.

 Place the biscuits in a well buttered cast iron skillet.

 Brush the tops with butter before baking.

 Bake at 425 degrees for about 25 minutes until they turn golden.

 Serve warm with some fresh jam.

These are crisp on the outside and very tender and moist on the inside.  They freeze well too.