Biscuits and Strawberry PreservesYum
This is my favorite biscuit recipe. I used to make biscuits a lot when Kyle was little. But these are our favorite. They’re fluffy on the inside and crispy on the outside. The flavor is better than the usual biscuit….
Probably because of all the butter.
The strawberry preserves are quick and easy to make. If you’ve never made homemade preserves before…you’re in for a treat. I prefer to make homemade preserves because I can control the amount of sugar Most preserves have way too much sugar…which kills the flavor of the fruit. These strawberry preserves have little sugar and they go very well with these buttery biscuits.
These biscuits are perfect to serve for brunch. Serve these biscuits with a variety of fruit preserves and you will have some seriously happy guests.
These biscuits are completely addicting….
Probably because of all the butter.
Last week I drove up to L.A. for the La Brea Bakery grand opening of their new location and celebration of their 25th anniversary.
The crowd at the event was much larger than I had hoped for. This may sound a bit selfish….but I was hoping for a much smaller gathering. Something more intimate…so I could meet Nancy Silverton!! But the crowd of well-wishers, followers, fans and city officials made it impossible for me to elbow my way to shake Nancy’s hand.
I left the event a little early because I wanted to drive over a couple of blocks away to check out another L.A. eatery….and I wanted to get back on the freeway before it got late and I got stuck traffic. I won’t name names…. but I’ve read a bit about this other “eatery” and the popularity of their “Chinese Chicken Salad”. So…I ordered one to go just to see what all the hoopla was about.
A week later ….I’m still trying to figure out what all the hoopla was about. I walked back to my car…my salad packaged in very expensive marketing material (large bag big print with eatery’s name just to hold a small salad). Inside my car – I couldn’t wait to peak inside. I peeled open the box and I stared at the contents. I sure I blinked my eyes a few times in disbelief and said something like….”seriously?. I paid almost $12 for a silly looking salad made of iceberg lettuce, greasy wontons, friend noodles, a few scant pieces of greasy friend chicken and a handful of slivered almonds tossed in for …oh I guess….for the heck of it.
La Brea Bakery people!! Hands-down the best lunch spot/eatery/bakery in Los Angeles!!
If you’re nowhere near Los Angeles, here’s the LA BREA BAKERY store locator.
I love La Brea Bakery for the variety of good food. It’s obviously a great place to go to for lunch…and breakfast….but it’s also a great place to pick up treats to take to work for meetings and co-workers birthdays. I think these brownies scream “be mine” for your honey and/or kiddos on Valentine’s Day.
I’ve mentioned La Brea Bakery and their breads in some of my previous posts. I’m a huge fan of La Brea Bakery. That’s no secret. I should also mention that the opinions I share on my site are my own…and I have not been compensated in any way for the statements that I’ve made in this post. The Culinary Agency kindly shared these photos with me since the photos I took at the event with my phone were subpar.
I wish La Brea Bakery another 25 years (and more) of continued success!
And if you’re interested….La Brea Bakery has some delicious looking recipes on their site. Here’s the….RECIPE LINK
I hope you enjoy these buttery Biscuits and Strawberry Preserves!
~ xo Deb
Fluffy Biscuits and Strawberry Preserves
Yield: 8 - 12 servings
Total Time: 1 hour
- 2 cups bread flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sour cream
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, frozen
- 3/4 cup buttermilk
- 1 tablespoon butter, melted to brush on the tops of the biscuits
- 1 pound fresh strawberries, hulled
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice (I used Meyer lemon)
- 1/4 teaspoon pectin
- Preheat the oven to 450 degrees
- Combine the flour, baking npowder, baking soda, sour cream and salt in a large mixing bowl.
- Using a cheese grater with large grates - grate the frozen butter then add it to the flour mixture.
- Cut the butter into the flour mixture with a fork until the mixture resembles coarse meal.
- Add the buttermilk and mix just enough so the batter is no longer crumbs. Don't overmix or you won't have fluffy biscuits.
- Turn the dough out onto a floured work surface and roll so it's about 1-inch in thickness. Using a biscuit cutter cut the biscuits and nplace them on a cookie sheet covered with a silpat.
- Do not twist the cookie cutter when you cut the dough or your biscuits won't rise well.
- Cook the biscuits on the top rack for 15 to 20 minutes or until golden brown on top. Remove from the oven and brush the tops with the melted butter and return to the oven for another 3 to 5 minutes longer.
- Combine the sugar, pectin and lemon juice in a small saucepan and cook over low heat just until the sugar and pectin are dissolved.
- Add the strawberries and cook over low heat for about 15 to 20 minutes or until the strawberris release their juices and the mixture boils and thickens. I
- add a couple of extra strawberries cut up for the last 5 minutes or so just for added texture. I think it looks prettier to have a few pieces of recognizable fruit in the preserves.