Biscuits With Jam
1 Cup All-Purpose Flour, plus more for dusting
1 Cup Whole Wheat Flour (Spelt Flour is yummy too!)
1 Tbsp. Turbinado Sugar
1 tsp. Salt
5 Tbsp. cold, unsalted butter + 1 Tbsp. melted butter (Organic Valley Cultured Butter)
1 Cup Buttermilk or Whole Milk (whichever you prefer)
Method of Preparation:
Preheat oven to 365°F. Sift flour, baking powder, sugar, and salt into a large mixing bowl. Cut butter into cubes and add to flour mixture by massaging it into the mixture. I use my hands because I like connecting with the ingredients. Mix until the butter turns the flour into a sandy consistency.
Add the milk in little by little and fold into the mixture. Mix thoroughly until it forms a rough dough ball.
Turn the dough out onto a well-floured surface. Pat the dough ball down using a rolling pin. I usually beat the ball a couple of times with the rolling pin before I roll the dough out—best form of anger management. Roll the dough into a rough rectangle, about an inch thick.
Using some form of mold—could be a biscuit cutter or the rim of a coffee mug or wine glass—cut dough into biscuits.
Spray cookie sheet with grapeseed oil and place biscuits on sheet. Make sure to leave some space between the biscuits because they will puff up and out as they bake.
Place in oven and bake for about 20-25 minutes or until golden brown.
Take biscuits out and let cool for about 5 minutes.
Take top of biscuit off and lather both top and bottom with butter and jam of your choice. I find that a raspberry jam pairs nicely with the Carolina Hatteras Red.
Go Local. Drink Carolinas! 🍷