The Perfect Biscuit with Apricot JamThe Perfect Biscuit with Apricot Jam
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Crisp on the outside and buttery soft within, this is the perfect biscuit made better with apricot jam.
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FOR THE BISCUITS
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/4 tsp baking soda
2 teaspoons sugar
2 teaspoons salt
1 cup cold butter, cubed and chilled in the freezer
2/3 cup cold buttermilk
1/3 cup cold cream
2 tablespoons butter, melted for biscuit tops
FOR THE APRICOT QUICK JAM
1 1/2 pounds fresh apricots, halved
2 tablespoons orange juice
1 tablespoon lemon juice
1/3 cup sugar
FOR THE WHIPPED BUTTER
8 tablespoons salted butter, room temperature
2 tablespoons honey
Large-flake sea salt
For the biscuits: Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
In a food processor, mix flour, baking powder, sugar and salt. Pulse in butter to pea-sized chunks.
Pour dough into a large bowl and stir in buttermilk and cream. Dough will feel dry and shaggy. Form into a ball and flip out onto a surface. Knead dough until it forms together, and roll out into approximately a 15 x 80-inch rectangle.
Cut into 4 equal parts with a dough cutter and stack on top of each other. Roll out dough until it is 1 inch thick and about a 12 x 8-inch rectangle. Cut into 2-inch rounds with biscuit cutter, and place on the prepared baking sheet. Freeze for 15 minutes.
Brush tops with melted butter and bake for 20 to 25 minutes, or until golden.
For the jam: In a large, heavy-bottomed pot over medium-high heat, stir together the apricots, orange juice, lemon juice and 1/3 cup sugar. Once the mixture is warmed through and the juices start to release, add the salt. Continue to cook, stirring frequently with a wooden spoon, until the fruit breaks down and resembles a puree, about 15 minutes. Taste for sweetness and add more sugar if necessary.
When the jam reads 190 to 200 degrees F on a candy thermometer, remove the jam from the heat and transfer to a bowl to stop the cooking process. Give it a few more stirs to release the steam and allow it to cool completely. Use at once or transfer the jam to a clean glass jar and keep covered in the fridge for up to 2 weeks.
For the butter: In a medium bowl, whip the butter with a fork until light and fluffy. Slowly pour in honey and mix until combined. Top with large-flake sea salt and serve with biscuits and jam.
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