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Buttermilk Biscuits with Cardamom Butter & Blueberry Jam
Biscuits
- 18.35 ounces all purpose flour
- 0.4 ounces kosher salt
- 0.3 ounces granulated sugar
- 0.05 ounces baking soda
- 0.4 ounces baking powder
- 8 ounces unsalted butter, cold and cubed
- 8 ounces buttermilk, cold
Egg Wash
- 0.75 ounces eggs
- 0.25 ounces heavy cream
- Cardamom Butter
- 4 ounces unsalted butter, room temp.
- Kosher salt – to taste
- Cardamom – to taste
Blueberry Jam
- 9 oz frozen blueberries
- 2 ounces granulated sugar
- 0.35 ounces cornstarch
- 0.1 ounces vanilla bean paste
- ½ lime
For the biscuits
- Stir together the dry ingredients. Add the butter, and cut in until it resembles peas. Stir in the buttermilk, just until it comes together. Roll out the dough to 1” thick. Cut in 4 square.
- Stack the squares in 1 pile, brushing lightly with water between the layers to stick them together.
- Reroll to 1” thick. Cut into biscuits, rounds, squares, or triangles. Freeze for 10 minutes, to set the butter. Egg wash. Bake at 425 F for about 20 minutes, until golden brown.
For the cardamom butter
- Method: Stir together all ingredients. Adjust seasoning of salt and cardamom.
For the blueberry jam
- Combine blueberries, sugar, and cornstarch. Cook over medium heat, until the sugar dissolves and berries soften. Bring to a boil. Cook for about 4 minutes, until thickened. Turn off the heat, stir in the vanilla and lime zest.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/