EVERYTHING BUTTERMILK BISCUITS WITH BLACKBERRY JAM BUTTER
One of my favorite things to eat as a kid was an everything bagel toasted and slathered with cream cheese and grape jelly. I loved the crunch and pop of flavors from the seasoning paired with the sweetness of the jelly . This is a fun twist on that classic.
ingredients
For the everything seasoning
4 Tablespoons sesame seeds
2 Tablespoons dried minced onion
2 Tablespoons dried minced garlic
4 teaspoons sea salt flakes
2 teaspoons poppy seeds
For the biscuits
313g (2 ½ cups) all purpose flour
11g (2 ½ tsp) baking powder
2 grams (½ tsp) baking soda
10 grams (1 tablespoon) granulated sugar
3 grams (1 tsp) kosher salt
142 grams (5 ounces) unsalted cold European butter, frozen and grated*
¾ cup full fat buttermilk
Egg wash (1 egg + 2 tablespoons water) for brushing the tops of the biscuits
For the Blackberry Jam Butter
1 tablespoon blackberry preserves
1 stick unsalted butter, room temperature**
Makes 8-10 biscuits
Make the everything seasoning by combining all ingredients together in a small mixing bowl.
For the blackberry jam butter, add softened butter to a countertop mixer fitted with a paddle attachment. Beat for 1-2 minutes on medium speed, then add in the jam. Taste for sweetness.
Prepare biscuits, by mixing the flour, sugar, baking powder, and salt together into a large mixing bowl. Mix in your frozen butter and work into flour until fully incorporated and the mixture starts to resemble sand.
Create a well in the middle of the bowl and slowly add in the buttermilk. Fold dough on top of each other until fully incorporated. Your dough should feel quite sticky. Shape biscuits with a 2 ounce ice cream scoop or a ¼ cup measuring cup and drop onto a cookie sheet, leaving at least an inch of space between each one, lined with parchment paper.
Lightly brush the egg wash on the tops of the biscuits and and sprinkle generously with the everything seasoning.
Bake in a preheated 375 degree oven for 10 minutes, take out and rotate 180 degrees. Continue to bake for an additional 10 minutes until golden brown and insides are fully cooked. Spread it up with blackberry butter or any jam or butter of your choice.
*I grate all my butter on a box grater when making biscuits. If you freeze it beforehand it will be much easier to grate and the colder your ingredients the better.
**When making the blackberry butter, it's important to let the butter come to room temperature, about 30 minutes, on the counter before starting this recipe. Do not rush or skip this step as you want the butter to be at the perfect temperature to ensure you can properly mix together all of the ingredients.
