[Guest Post] Buttermilk Biscuits and Strawberry Jam by Qiana Di Bari

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

Ingredients: 

• 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: 

• 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. 

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.