thepioneerwoman
Homemade Biscuits With Big Mama's Preserves Are a Buttery Southern Delight
The chef behind the beloved food blog 'Grandbaby Cakes' shares her homemade biscuits recipe. They're the perfect buttery biscuits to celebrate the everyday!
👥 10 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 35m🔥 Cook: 15 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●knife
- ●pan
📝 Preparation Steps
1
Make the preserves: Combine the figs and sugar with 3/4 cups water in a large heavy bottomed pot. Bring the pot to a lively simmer over medium-low heat, then reduce the heat to low and gently simmer, stirring occasionally to prevent scorching on the bottom, until thickened, about ⏱️ 45 minutes. The syrup should coat the back of a spoon. Remove from the heat and let cool completely. Transfer to a 2-cup mason jar and let the preserves set up at room temperature, about ⏱️ 2 hours. Serve with biscuits, over ice cream, or generously slather on your morning toast. Since the preserves aren't put up using a hot water bath method, you can refrigerate them for up to 2 weeks.
2
Make the biscuits: Whisk together the flour, cornmeal, cornstarch, sugar, baking powder, and salt in a large bowl until combined.
3
Using a pastry cutter or two butter knives, cut the cold butter into the flour mixture in the bowl with the flour mixture until it forms crumbs of varying sizes. This will take a bit of effort and arm strength, but I welcome a workout before buttery biscuit calories. Pour the milk into the butter-flour mixture and knead just until nearly all the flour is incorporated and forms a dough, about ⏱️ 2 minutes.
4
Lightly flour your work surface and turn the dough out onto it. Fold the dough over itself 4 times to develop a stiff dough.
5
Using a floured rolling pin, roll out the dough to a roughly 12 by 18-inch rectangle. Fold the dough into thirds, as if you were folding a letter. Then, fold the two short ends of the dough toward the center, wrap in plastic wrap, and refrigerate for ⏱️ 40 minutes.
6
Lightly re-flour your work surface and rolling pin and remove the dough from the plastic wrap. Roll out the dough to a 1-inch-thick rectangle about 7-by-9 inches and cut crosswise into thirds. Stack the three rectangles on top of one other, then use your rolling pin to roll them together into another 1-inch-thick rectangle about 5 by 10 inches (the dimensions will alternate with each turn). Lightly re-flour your work surface and rolling pin as needed while you work. Turn the rectangle a quarter turn, then repeat 3 more times, leaving the final long rectangle 1 to 1 1/2 inches in height. Chill in the fridge for ⏱️ 30 minutes.
7
Position a rack in the middle of the oven and preheat to 475°. Line a large rimmed baking sheet with parchment paper.
8
Lightly flour your work surface and place the dough on top. Use a round cutter to cut round biscuits or a knife to cut the dough into about 10 squares and place them on the prepared baking sheet.
9
Whisk together the egg and 1 teaspoon water in a small bowl until combined. Brush the tops of the biscuits with the egg wash.
large egg1
10
Bake for ⏱️ 10 minutes, then rotate the pan and bake for 5 to ⏱️ 7 minutes more, until the biscuits are golden brown and crisp on the outer edges. Brush immediately with the melted butter and sprinkle with the flaky salt. Serve warm, slathered with the fig preserves.
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