Sharing some biscuit love over here. This recipe is a breakfast fan favorite in my house. These biscuits are quick, easy and full of flavor. The recipe can be found in The Kitchn Cookbook. If you don’t already have the cookbook, I highly recommend you buy it. Sarah Kate & Faith know how to bring the perfect recipes to the table. This is just one of my many favorites from their amazing cookbook!
1 stick of cold unsalted butter
2 cups of unbleached all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
3/4 cup of whole milk or buttermilk
1/2 stick unsalted butter, melted
1/2 teaspoon sugar + 1/4 teaspoon ground cinnamon, mixed
Preheat the over to 450 and place a medium cast iron skillet in to heat which preparing ingredients.
Sift the flour, baking powder, and salt into a large mixing bowl.
Using a pastry knife, cut in the stick of cold butter until well-combined.
Add milk and mix gently using the dough hook if using KitchenAid mixer until dough forms.
Grease a cast iron skillet with a little bit of butter.
Drop large spoonfuls of dough into the skillet then sprinkle cinnamon mix over biscuits.
Bake 12 minutes or until golden brown. Serve hot with butter and jam.
Quick berry jam
2 1/2 cups of berries (we use strawberries or blackberries)
3/4 cup of sugar
1 teaspoon of lemon juice
In a heavy sauce pan over medium-low heat, combine berries + sugar + lemon.
Mash down the fruit with a wooden spoon and bring to a boil. Once boiling, lower the heat and cook, stirring often for 12 minutes.
Carefully transfer the jam into a glass jar and let cool. Keeps for up to 1-2 weeks.