These are the easiest, fluffiest, yummiest biscuits. Make them once and you’ll never forget them.
And the butters…Oh baby- the butters! These will be the simplest things you ever make and they will knock the socks off of your guests. Make sure the butter is at room temp so they’ll incorporate properly. Also, use any brand or flavor of jam you like. Take it one step further by using French or Danish butter. Trust me- you’ll notice the difference.
see recipes below
All Photography by Karen Mordechai
1c unbleached all-purpose flour
1c cake flour
2 tsp baking powder
2 tbl turbinado sugar
½ tsp baking soda
½ tsp kosher salt
8 tbl cold butter
¾ c cold buttermilk
Preheat oven to 450 degrees F. In a food processor, combine all dry ingredients. Pulse to aerate. Cut cold butter into ½ inch cubes and scatter over the flour mixture. Pulse 12 times. The mixture should look like cornmeal. You should still be able to see pea sized pieces of butter. Dump the mixture into a medium sized bowl and add buttermilk. Mix swiftly until just combined. Using an ice cream scoop, scoop biscuits onto a baking sheet. Do this quickly so as to keep the mixture as cold as possible. Bake for 15 minutes. Serve warm with jam butters.Butters
3 sticks of room temperature unsalted butter (8oz each)
4-5 tbl each: strawberry, apricot, blueberry jams
Mix one stick of butter with one type of jam. You can do this by hand or with an electric mixer. Put in a ramekin or place in wax paper and roll to a log. These will keep for a week.
Recipes courtesy of Casey Solomon for Sunday Suppers