Buttermilk Biscuits with Homemade Fig Jam
2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of butter, diced, very cold
1 cup of buttermilk
1 – 1½ cup of fresh figs, halved or quartered
1½ cups of sugar
Brie Cheese (optional)
In a large mixing bowl, mix flour with baking powder, baking soda, salt, and sugar. Add cold butter and gently mix with hands until it resembles course meal.
Stir buttermilk into the mixture while gently mixing until the dough comes together, being careful not to over-handle. You want butter pieces in the dough so that when the biscuits bake, they will be flakey.
Wrap the dough in plastic wrap and chill in the fridge for about an hour (This is a good time to make the fig jam – see Step 8).
When ready to prepare, preheat oven to 425 degrees.
With a floured rolling pin, roll dough out on a floured surface to about 1/4 inch thick and then refold in quarters (this will cause the dough have those beautiful layers).
Re-flour and roll the folded dough out again until ¼ inch thick. Take biscuit cutter and cut out as many biscuits as possible and transfer to a parchment paper lined cookie sheet. Save the scraps for a second batch.
Bake biscuits for about 15-20 minutes, or until the top of the biscuits appear to be lightly browned.
Serve with fig jam (instructions below):
In a small saucepan bring figs and sugar to a boil. Stirring often.
Switch to a simmer and cook for about 20-30 minutes until it thickens. Transfer to a jar or bowl and refrigerate for at least 1-2 hours, but preferably overnight.
Note: To make a buttermilk biscuit sandwich, try it with some Brie cheese and thinly sliced prosciutto topped off with some fig jam!