Flaky Lemon Biscuits with a Rustic Blueberry Jam
Equipment
Rolling pin, Bench scraper (optional), Rolling pin, Sheet tray, Parchment paper, Small saucepan, Biscuit cutter, Chef's knife, Whisk
YIELD:
Makes 8 biscuits or 4 large, triangle biscuits
ACTIVE COOKING TIME:
30 minutes
TOTAL TIME:
50 minutes
Section 1: Ingredients
Lemon Zest Biscuits
½ cup buttermilk
½ cup sour cream
10 ounces (2 cups) all-purpose flour, plus additional for dusting
1 tbsp. baking powder
¼ teaspoon baking soda
1 ½ tsp. kosher salt
8 tbsp. (1 stick) cold unsalted butter, cut into ¼-inch pats + 2 tablespoons melted unsalted butter for brushing
1 ¼ tsp. pure lemon extract
Zest of 1 lemon
Blueberry Glaze
3 cups blueberries, fresh or frozen
1 cup water
½ cup sugar
1 ½ tbsp. cornstarch, dissolved into 3 tbsp. water
½ teaspoon vanilla extract
Section 2: Directions
Flaky Lemon Biscuits
Adjust an oven rack to the middle position and preheat the oven to 425°F. Whisk together the buttermilk and sour cream in a small bowl.
In a large bowl, combine the flour, baking powder, baking soda, lemon zest, and salt.
Then, scatter the cold butter evenly over the flour and, using a pastry cutter or food processor, cut the butter in the dough mixture until it resembles coarse meal and the largest butter pieces are about ¼-inch at their widest.
Add the buttermilk mixture and lemon extract to the flour mixture and fold with a rubber spatula until just combined. Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.
With a rolling pin, roll the dough into a 12- by 8-inch rectangle. Using a bench scraper, fold the right third of the dough over the centre then fold the left third over so you end up with a 12- by 4-inch rectangle. Fold the top third down over the centre, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12- by 8-inch rectangle. Repeat the folding process once more.
Roll the dough again into a 12- by 8-inch rectangle. Cut six 4-inch rounds out of the dough with a floured biscuit cutter. Alternatively, you can roll the dough ¾-inch thick and cut in triangles as shown in the bottom picture.
Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart. Form the dough scraps into a ball and knead gently 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.
Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve.
Blueberry Jam
Place 3 cups of blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.
Remove from heat and eat hot or cold. Serve with warm lemon biscuits as a tea time snack with guests.
Serving Suggestions
Eat biscuits fresh out of the oven or at room temperature
For a savoury note, pair with salty cheeses such as Gouda, Edam, Smoked Cheddar.
Serve blueberry jam on the side or drizzle on top. Also delicious with fruit preserves, honey, or salted butter if you're feeling naughty
Storage and Leftovers
Keep cooled leftover biscuits in an airtight container for up to 3-5 days in the fridge or at 1-2 days at room temperature. Blueberry jam can last a week in the fridge.
To reheat biscuits, preheat your oven to 350°F. Line a baking sheet with parchment paper. Arrange the biscuits on top and make sure they're at least one inch apart. Bake your biscuits for 5-7 minutes. Take your biscuits out of the oven and brush over with butter.
Have any questions? Comment down below!
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