flaky buttermilk biscuits with honey bourbon strawberry jam
So much brunch and snack goodness!
Ingredients
buttermilk biscuits
- 2 sticks butter, grated, COLD
- 2 tbsp baking powder
- 1 tsp kosher salt
- 4 cups all purpose flour
- 1 3/4-2 cups buttermilk, cold
- 2 tbsp heavy cream, for brushing
honey bourbon strawberry jam
- 4 cups strawberries, chopped
- 1/2 cup honey
- 2-3 tbsp bourbon (use to taste)
- 1 tbsp lemon juice
- 1/2 tbsp corn starch, mixed with 1/2 tbsp water, to thicken (optional)
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment or grease lightly with oil or butter.
- Make the jam. In a large skillet or sauce pan, combine the chopped strawberries, honey, bourbon, and lemon. Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until the strawberries are broken down and, well, jammy. Smash the berries with a wooden spoon as they cook to further release all that sweet goodness. if you desire a thicker jam, stir in the cornstarch slurry and simmer a few minutes. Remove the jam from the heat and let cool.
- In a large bowl, sift together the flour, baking powder (yes, that does read 2 tablespoons and yes, that's accurate), and salt. Using two forks, a pastry cutter, or your non-filthy fingers, cut in the grated butter until pieces no larger than a pea remain. Use a wooden spoon to stir in 1 3/4 cup of the buttermilk until a shaggy but cohesive dough forms. If the dough is too dry, add buttermilk 1 tablespoon at a time to achieve the desired texture.
- Form the dough into a ball and drop onto a clean floured surface. With floured hands, pat into a roughly 1 inch thick rectangle. Fold one of the short sides of the rectangle towards the center, then the other short side overtop. See photos in the post to reference. Turn the dough clockwise and repeat the patting and folding, ending with another 1 inch thick rectangle.
- Using a 3 inch biscuit cutter, slice out the biscuit rounds. Place onto the prepared baking sheet. Repeat the folding and patting with the remaining dough until it is all used up. You will achieve 9-10 biscuits.
- Place the baking pan in the freezer for 15-20 minutes to chill. When ready to bake, remove and brush the tops of the biscuits with the heavy cream. Bake 12-15 minutes until golden and TALL! Serve immediately with strawberry jam and extra butter.