Description
Flaky buttermilk biscuits served with homemade honey bourbon strawberry jam. Perfect for breakfast or brunch!
Ingredients
Scale
- 2 sticks (8 oz / 227 g) unsalted butter, cold and grated
- 2 tbsp (28 g) baking powder
- 1 tsp (6 g) kosher salt
- 4 cups (480 g) all-purpose flour, unbleached, sifted
- 1 3/4 to 2 cups (414 to 480 ml) buttermilk, cold
- 2 tbsp (30 ml) heavy cream (for brushing)
- 4 cups (600 g) strawberries, chopped
- 1/2 cup (170 g) honey
- 2 to 3 tbsp (30 to 45 ml) bourbon
- 1 tbsp (15 ml) lemon juice
- 1/2 tbsp (4 g) corn starch mixed with 1/2 tbsp (7.5 ml) water (optional, for thicker jam)
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Line a large baking sheet with parchment paper or lightly grease it with oil or butter.
- Step 2: In a large skillet or saucepan over medium heat, combine chopped strawberries, honey, bourbon, and lemon juice. Stir occasionally until the mixture comes to a simmer. Mash the berries gently with a wooden spoon as it cooks to release juices and aid thickening.
- Step 3: Continue simmering for 12 to 15 minutes until the strawberries have broken down and the mixture looks saucy and glossy, coating the back of a spoon.
- Step 4: If a thicker jam is preferred, stir in the cornstarch slurry (1/2 tbsp corn starch mixed with 1/2 tbsp water) and simmer for a few more minutes. Remove the jam from heat and let it cool completely before serving or storing.
- Step 5: In a large bowl, sift together all-purpose flour, baking powder, and kosher salt.
- Step 6: Using two forks, a pastry cutter, or clean fingers, cut the grated cold butter into the dry ingredients until the butter pieces are no larger than peas.
- Step 7: Stir in 1 3/4 cups cold buttermilk with a wooden spoon until a shaggy but cohesive dough forms. If the dough feels dry, add additional buttermilk 1 tablespoon at a time until the desired moist texture is reached.
- Step 8: Turn the dough onto a clean, floured surface. With floured hands, pat or roll the dough into a roughly 1-inch (2.5 cm) thick rectangle. Fold one short side of the rectangle toward the center, then fold the opposite short side overtop, creating layers.
- Step 9: Using a 3-inch biscuit cutter, cut rounds out of the dough without twisting the cutter to ensure rise. Place biscuits onto the prepared baking sheet. If biscuits are uneven in shape, lightly press down on each to even thickness.
- Step 10: Brush the tops of the biscuits with the heavy cream before baking. Bake for 12 to 15 minutes or until the biscuits are golden brown and tall in height.
- Step 11: Serve warm biscuits with honey bourbon strawberry jam and extra butter if desired.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days. Keep honey bourbon strawberry jam separate in a sealed jar.
- Refrigeration: Biscuits can be refrigerated in an airtight container for up to 5 days. Store jam refrigerated in a sealed jar.
- Freezing: Wrap biscuits tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw biscuits overnight in the refrigerator before reheating.
- Use cold, grated butter for flaky biscuit layers; cold butter creates steam pockets that result in flakiness.
- If biscuits do not rise, verify your baking powder is fresh by dropping 1 tsp into warm water; it should bubble actively.
- To avoid uneven biscuit thickness, press biscuits lightly before baking for uniform cooking.
- If jam does not thicken sufficiently, add a slurry of cornstarch and water and simmer 3-5 minutes more.
- Brush biscuit tops with heavy cream for a golden, crispy finish if browning is insufficient.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 20g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg