Homemade strawberry jam deserves homemade biscuits.
At least, that’s what I convinced myself when the chef at my old job (thanks Tom) made me a small batch. I let the small octagonal jar sit until I was ready to take on the task.
The urge came out of nowhere. I literally woke up thinking about biscuits making me spring to my feet and off to the kitchen I went.
As I sifted the dry ingredients, I tried to remember all the tips I’d received from the chefs I’d come to adore from The Food Network I used to watch it non-stop imagining we were all having a gathering. They were sharing their favorite recipes with me and I was sharing it with my love who was probably asking when the food would be ready.
The most important tip, which I almost forgot, was that a stick of frozen butter makes the dough easier to work with. It helps it maintain a crumby texture that adds to the flakiness when it’s made. The grated butter pieces is worked throughout the dough so by time it hits your table, you have a piece of buttery goodness in every bite. I used a whole stick of butter for six biscuits so I may have overdone it, but it was worth it.
The homemade strawberry jam made them even better. It wasn’t too sweet and the chunks of strawberry was an added bonus. I don’t know about you, but I’ve never had homemade jam so I was pleasantly surprised by the consistency. It was thick enough to hold, but not too thick letting you know it’s made with a whole bunch of junk. Although, apparently jam is made with a whole lot of sugar. I kept that in mind when I spread it on the biscuits. Enjoy!
Ingredients:
-1 cup of flour
-1/4 teaspoon of baking soda
-3 teaspoon of sugar
-1 pinch of salt
-1 whole stick of frozen butter
-1/2 cup of milk
Preparations:
-Place a stick of butter in the freezer. Then preheat the oven to 350 degrees.
-Mix the flour, salt, sugar, baking soda together in a mixing bowl.
-Grate the butter in with a cheese grater and make sure that it is well mixed.
-Form a well in the center of the mixture and add the milk.
-On a floured surface, knead the dough for about a minute. You’ll know when it’s ready just be sure not to overwork it.
-Use a rolling pin (a wine bottle works too) to flatten the dough about an inch thick. Fold the dough on itself and flatten again. Once it’s done use a biscuit cutter to form the biscuits. If you don’t have one, take a knife and slice down the middle then cut three to four more time across forming squares. You can roll the dough into balls.
-Place rolled dough on a lightly sprayed baking dish and bake for 15 minutes.
