So since moving to Indy two things have changed. I now love to bake and now actually enjoy getting up Saturday mornings to cook breakfast (well sometimes).
But don’t worry I still enjoy John fixing it while I relax and sip my chai tea. I have always loved the Pillsbury Flaky Layers Biscuits. Yes biscuits in a can. Now most people would say aren’t you from the South? Why yes I am and everyone has their shortcuts, this has been mine.
John’s Grandmother and Mom make wonderful biscuits, so they obviously set the bar pretty high. I have attempted it a few times and gave up and retreated back to my biscuits in a can. Well, every so often John would make comments to our friends and family that he can never get me to make biscuits or I don’t like making them. Those words soon turned into a challenge.
So I got up early poured over my many cookbooks and tried to concoct the perfect homemade biscuit. Well mission accomplished! And even better I made Cranberry Orange Preserves to go along with them. I want so badly to call it Jelly because it sounds better, but after much research because it has the cranberry still in fruit form it is called a Preserve. Now this is a little tart for some people but the pack of punch is perfect for me, but if you want something a little more sweet than tart add some of my homemade apple butter.
Homemade Buttermilk Biscuits
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon. sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons 1 stick butter, cold
- 1 cup buttermilk
Cranberry Orange Preserves
- 1 cup cranberries
- 1/2 cup orange juice
- 1/2 teaspoon apple cider vinegar
- 1 1/2 tablespoons agave syrup
- 1-2 teaspoons orange zest
- Preheat oven to 450 degrees.
- Sift flour into medium bowl. This is not required if you don't have a sifter, but it makes the biscuits lighter.
- Add the baking powder, sugar, baking soda, and salt to the bowl. Mix until fully incorporated.
- Cut butter into cubes, using a pastry cutter cut butter into pea sized pieces while incorporating it into the flour.
- Using a rubber spatula, fold the buttermilk into the flour mixture.
- Sprinkle a small amount of flour onto a work surface.
- Turn onto floured counter. Pat down til 1" thick - don't use rolling pin. Using a biscuit cutter - cut out rounds to the size of your liking.
- Place on an ungreased cookie sheet about 1/2 inch apart which makes them taller. Bake 12-15 minutes or until light golden brown.
For Cranberry Orange Preserves
- Combine all ingredients except 1/4 tablespoon of the agave syrup in a small saucepan.
- Cover and cook over low heat until the cranberries are tender and bursting apart, about 30-40 minutes.
- Stir frequently to prevent the mixture from browning.
- Stir in the remaining 1/4 tablespoon of agave syrup. Remove from heat and cool. Store in an airtight container in the refrigerator.
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