- 6 tablespoonos (3/4 stick) butter, softened
- 2 tablespoons blackberry jam (seedless preferred)
- 1 teaspoon finely grated lime zest
Biscuits:
- 1-1/3 cups all purpose flour (plus more for kneading)
- 2/3 cup coarse ground cornmeal
- 1 tablespoon sugar
- 2-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled and cubed
- 3/4 cup sour cream
Preheat oven to 450 degrees Farenheit. Lightly grease a baking sheet.
To make blackberry butter: stir together the softened butter, blackberry jam and lime zest. Cover and refrigerate until needed.
To make biscuits: in large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined. Using a pstry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the sour cream and pull the dough together into a ball. Turn the dough onto a lightly floured surface and pat it into a 3/4 inch thick round. Using a 3-inch cutter, cut as many rounds as you can, then re-roll the dough and cut out the remaining biscuits.
Transfer the biscuits to the baking sheet and bake until light brown, about 15 minutes. Serve the biscuits hot with a generous dollop of blackberry butter.
Makes 6-8 biscuits.
Recipe from: The Dean Family Cookbook, 2009 by Simon & Schuster.
Photo by Alan Richardson
