It’s that time again–the weekend, when breakfast foods are hearty and plentiful in my house. So, imagine my surprise when nobody was hungry but me! Living with one full grown man and a pint-sized guy with a decent appetites usually spells out bacon, eggs, toast, etc. But not this Saturday morning. You would’ve thought they were on a diet by their lack of interest.
So, I decided to enjoy some simple treats: homemade biscuits topped with homemade blackberry jam. You heard that right, homemade on both counts. Yuuuummmm!
The first time I ever tried to make homemade biscuits was when I was about 16. I thought I’d show off to my family and whip up my mom’s biscuits and sausage gravy. Um, yeah. That didn’t turn out well. I ended up with a thick paste in the skillet and flat lumps of dough. Now, 17 years and lots of practice later (along with a tutorial from Mom), I can make a pretty tasty batch of biscuits. So if you’re still working on your biscuit making, don’t worry this is an easy recipe that will have you feeling like you have mad kitchen skills.
Oh, and the jam is not too tough either. Just takes a little time and babysitting. I make a large batch and can it all so I can have fresh jam any time I want.
- 1 & 3/4 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons butter, diced
- 2 tablespoons butter, melted
- 3/4 cup milk
Mix the first three ingredients together in a bowl or food processor. Add the butter and work in into the dry mix with a fork or if you’re using the food processor mix on low. When crumbly, add the milk and mix into a dough.
Flour the countertop and a rolling pin. Roll out the dough until and inch thick. Use biscuit cutter or the rim of a glass (dipped in flour) to cut out biscuits. Don’t worry, this will make a mess (see my counter below).
Butter the tops of the biscuits with 2 tablespoons melted butter. Place them on a greased cookie sheet for 15 minutes. They will fluff up in the oven (see below).
Now when they are ready to eat, top with jam of your choice. I prefer the blackberry jam I canned over the summer. If you’d like to make your own, try this recipe from Sure Jell.