Buttermilk Biscuits & Raspberry Freezer Jam
The Episode
Raspberry Freezer Jam
Ingredients
- 4 cups raspberries (we use Sidhu Farms raspberries!)
- 2 1/2 cups granulated sugar
- 1 box (1.75 ounces) Sure-Jell
- 3/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, gently mash the raspberries with a potato masher to crush and release juice.
- Using a rubber spatula, gently stir in the sugar and vanilla extract. Stir until the sugar entirely dissolves and forms a dark red and translucent color. This can take 20-30 minutes.
- In a medium saucepan over high heat, mix in the Sure-Jell, water and salt until it boils. Boil for one minute, whisking constantly. Remove from heat and let cool for five minutes.
- Gently fold the cooled sauce into the raspberry mixture and stir thoroughly. Skim any foam that surfaces and discard. Seal the bowl with a lid and store in a refrigerator until ready for use.
- Mixture can keep for one week, or longer if stored in the freezer.
Buttermilk Biscuits
Ingredients
- 4 cups unbleached all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2/3 pounds unsalted butter
- 1 ¾ cups buttermilk
Directions
- Preheat oven to 350 degrees.
- Combine the dry ingredients (flour, baking powder, salt and baking soda) in a bowl. Chop the butter into 1 inch pieces. Place the butter pieces in a food processor with the dry mix and pulse until it resembles pea-sized crumbles.
- Transfer the mixture into a large mixing bowl. Add the buttermilk and gently fold until a tender dough develops, taking care not to over mix. Add more buttermilk if necessary to get a slightly rough, yet delicate dough. Let rest for a couple minutes before rolling.
- Transfer the biscuit dough onto a floured surface and roll it out until it’s about 1 inch thick. Fold dough in half one time, and gently roll again until it reaches 1½ inches thick.
- Using a biscuit cutter that is about 3 inches in diameter, cut the biscuits and place them on a parchment paper-lined baking sheet. Bake at 350 ̊for 20 minutes, or until the tops are very lightly browned. Allow biscuits to cool for 20 minutes before serving.
