Monday, January 21, 2013

Meyer Lemon Buttermilk Biscuits & Blackberry Skillet Jam

Made these heavenly biscuits this past weekend and they were INSANELY good. 

Things get even more amazing if you pair them with some simple homemade blackberry skillet jam. 

You are more than welcome to use all-purpose flour when you make these biscuits but I highly recommend using double  zero (00) flour instead. If you can't find Italian doppio zero (double zero) flour, King Arthur makes a great "Italian-Style Flour" which is an American clone of 00 flour.  The "00" refers to the type of grind the wheat goes through; in this case it's powder-fine. Gluten behaves very differently with 00 flour- instead of finished products (IE Breads, Pizza, Pasta, Biscuits) being chewy, they are light as air and tender. Pizza crusts and crackers snap with crispness and baked goods (like biscuits!) are super duper soft. 

Meyer Lemon Buttermilk Biscuits

3 cups 00 Flour
2 T Sugar
2 Meyer Lemons, zested
4 tsp Baking Powder
2 tsp baking Soda
1 tsp Kosher Salt
1.5 sticks of Unsalted Butter, cold and cut into cubes
1 cup Buttermilk

1. Preheat oven to 425 degrees F
2. In a large bowl, mix flour, sugar, zest baking powder, baking soda, and salt. 
3. Using your hands, cut the butter into the dough until the butter is pea-sized in the flour mixture.
4. Pour in the buttermilk and mix gently with wooden spoon or spatula until it just comes together
5. Dump dough out onto  a lightly floured, smooth surface and using your hands push dough out to about 1 inch thick and then fold over itself twice - but no more - you want them to be nice and flaky! 
6.  Using a biscuit cutter cut out circular pieces of dough. Don't have a biscuit cutter or ring mold? Use a knife to cut out rustic square biscuits! You can use an ice cream scooper too for another option. 
7. Lay out on sheet tray (lined with parchment) so that they are touching (shoulder-to-shoulder). Biscuits like to be next to each other as they use each other to rise (thanks to Chef Mah for teaching me this trick!). 
8. Brush them lightly with heavy cream and then sprinkle with turbinado sugar before baking for 15 minutes until golden brown on top. This recipe makes about 10 biscuits. 
9. Serve warm with homemade blackberry skillet jam (recipe below). 

Blackberry Skillet Jam

8 oz Fresh Blackberries
1/3 cup sugar
1 TBSP powdered fruit pectin
2 TBSP Meyer Lemon Juice 
pinch kosher salt

1. Mash your berries with a fork or potato masher
2, mix all ingredients together in a bowl and pour into 6-inch skillet (or saucepan) and bring to a boil. then reduce heat and stir occasionally for about 5-7 minutes until thickened. Turn off heat and chill at least 30 minutes before using. 
3. Jam keeps for 2 weeks, refrigerated in an airtight container. Enjoy!!

No comments:

Post a Comment