In the March issue of Country Living Magazine there is a mention of the Fremont Dinerâ€™s blackberry jam smothered ham biscuit. This description set my mouth watering and I knew Iâ€™d have to try out a similar pairing at home. Our recipe uses a blackberry/blueberry jam that we were gifted from a friend for the holidays from a local North Carolina company, Porch Rockin. We used Thomas Kellerâ€™s recipe for biscuits from his cookbook Ad Hoc At Home and then just added a thick slice of salty country ham and a dollop of blackberry jam. They tasted really good and struck the perfect balance between salty and sweet.
- 2 cups each: self-raising cake & pastry flour, all-purpose flour
- 1 tbsp + 1 tsp kosher salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 cup (1/2 lb/225 g) unsalted butter, cut into 1-tablespoon pieces, frozen
- 1-1/2 cups buttermilk + 2 tbsp for brushing
- 2 tbsp unsalted butter, melted, for brushing (optional)
- Blackberry jam
- Country Ham
In bowl of food processor, combine two flours, salt, baking powder and baking soda. Pulse several times to blend. Add frozen butter. Pulse until pieces are size of peas. Don’t overprocess or let dough come together.
Transfer flour mixture to large bowl. Make well in centre. Pour in 1-1/2 cups buttermilk. Stir and lift mixture with wooden spoon, gently working flour into buttermilk. Dough should begin to come together but not form solid mass or biscuits may be tough. Turn dough out onto lightly-floured surface. Pat into 3/4-inch rectangle, about 9 inches by 13 inches.
Using 2-1/2-inch round cutter (or bottom of glass), cut out biscuits. Dough trimmings can be gently pushed together, patted out and cut one more time.
Place biscuits, 1-inch apart, on parchment-lined baking sheets. Brush tops with remaining 2 tablespoons buttermilk.
Bake in preheated 425F oven 15 to 18 minutes, rotating pans halfway through, until golden. If desired, brush with melted butter.Â Slice in half and add about a tablespoon of blackberry jam and a thick slice of country ham. Serve warm.
** Image Credits: Michelle Smith