sweet strawberry buttermilk biscuits

biscuit7

My name is Jessa. I have an infatuation with the American South. With grandmas sitting on porches. With surprise sercies. With sunrises hitting flour-dusted wooden tables. And, perhaps most notably, I have an infatuation turned obsession with biscuits.

This is the time I made strawberry ones.

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sweet strawberry buttermilk biscuits
prep time: 15 minutes cook time: 20 minutes yield: 4-8 biscuits (depending on how big you cut them)
ingredients
1 1/2 cups unbleached all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1/4 cup smashed, stemmed strawberries (about 5 berries)
2 tbsp unrefined cane sugar
3/4 cup cold buttermilk
honey

create
Preheat oven to 400º. In a bowl, mix together flour, baking powder, baking soda, and  salt. Use your fingers to crumble the butter into the flour mixture until it resembles coarse meal.
In another bowl, use a potato masher or fork to mash the strawberries until they are mostly liquified (leave a few small chunks). Mix the sugar into the smashed strawberries and let sit for five minutes. Add the buttermilk to the strawberries and stir to combine.
Make a well in the flour mixture and pour in the strawberry mixture. Mix with a spoon until just combined and use your hands to gather all of the flour.
Onto a floured surface, turn the dough out and knead (gently) until smooth, about 30 seconds.  Press the dough into a 1 inch thick circle and use a a biscuit cutter or something circular to press straight down into the dough and twist out the biscuits. Reshape the scraps to make more biscuits.
Place the biscuits on a baking sheet lined with parchment so they just touch each other. Bake until they are lightly golden and tall, about 20 minutes.
Serve warm with a drizzle of honey.

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southern biscuits with sausage

Quick post today, guys. This was our breakfast this morning. It was calm, leisurely, and slap yo’ mama good.

southern biscuits with sausage
ingredients
1 1/2 cups unbleached all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
6 tbsp unsalted butter, cut into little pieces and cold
1 cup buttermilk, cold
1/2 pound hormone-free breakfast pork sausage, or enough to make 7 patties

create
Preheat oven to 400º. In a bowl, mix together flour, baking powder, baking soda, and  salt. Use your fingers to crumble the butter into the flour mixture until it resembles coarse meal. Make a well in the mixture and add the buttermilk. Mix with a spoon until just combined and use your hands to gather all of the flour.


Onto a floured surface, turn the dough out and knead (gently) until smooth, about 30 seconds.  Press the dough into a 1 inch thick circle and use a a biscuit cutter or something circular (psh, I used a cup. It was about 4 inches wide, so I made about 7 biscuits) to press straight down into the dough and twist out the biscuits. Reshape the scraps to make more biscuits. Be quick about it, though, you don’t want that butter to melt!


Place the biscuits on a baking sheet lined with parchment so they just touch each other. Bake until they are lightly golden and tall, about 20 minutes. After baking, if you’d like, you can brush them with melted butter. Let cool slightly before serving.
While the biscuits are baking, cook the sausage. I bought breakfast sausage that was already made into patties. If you are using ground, make patties into desired thickness (I like mine really abnormally thin). Cook in a pan until cooked through (internal temperature of 160º). Put a sausage patty in between a biscuit torn in half.

Happy Saturday, my friends!