This is my Macbook. Covered in brown rice.
There are very few things in the world that could inspire me to pour rice all over my laptop. Actually, other than sheer insanity, there’s only one thing.
This is what you do (apparently (according to various internet sources (and the Weatherman))) after you spill water on your computer, frantically yank the power cord out, and pry the battery out of its little home.
Besides being a giant waste of brown rice (is it wrong if I want to cook that rice afterwards?), this is supposed to help draw any remaining moisture out of the nooks and crannies of my poor, poor computer.
Send good thoughts to my Mac. It could use them.
To make myself less sad, I obviously baked some buttermilk biscuits. And to make myself even a little bit cheerful, I filled them with jam.
But not just any jam. This week, I received a giant box of Hero’s Fruit Spreadables, complete with peanut butter and crackers. (At least somebody out there understands my obsession.) I was super excited about getting some of these new fruit spreads to try out because Hero is originally a Swiss company…and we all know how much I love and miss Switzerland.
Other reasons to love these new spreads:
1. The flavors – Cherry Banana, Strawberry Banana, Strawberry Red Currant, and Mixed Berry. Cherry Banana??? Um. YUM.
2. They have, at most, 5 ingredients in them. Fruits, sugar, pectin. See that? No high fructose corn syrup or unpronounceable chemicals.
3. They were designed for PB&J sandwiches, meaning they’re so smooth and totally spreadable. This = awesome. Duh.
4. They come in jars decorated with Toy Story characters and Spongebob Squarepants. This is a major hint that they were created solely for children. But I will still be buying them when they become available in stores. (Super Target to be more specific.)
I’m already brainstorming ways to use the other flavors of jam, but for these biscuits, I used the Mixed Berry. I figured if you’re going to put jam on your biscuits anyways, might as well make a little pockets of jam love in the biscuits before you bake them.
This is my favorite buttermilk biscuit recipe, straight from Gourmet. They’re like little pillows of fluffy, buttery goodness. You can cut them out with a knife (square biscuits anyone?) or with a biscuit cutter…or you could make biscuit balls like I did. Then we just make a little indentation and fill it with jam. Brush on some cream and let the magic happen.
(One note…I upped the sugar to 5 TBS to play up the jam, but if you just want regular biscuits, it should be 3 TBS sugar.)
Jam-filled Buttermilk Biscuits
Makes about 16 2 1/2-inch biscuits
Note: Make sure your butter and your buttermilk are COLD. I recommend cutting the butter into cubes first, then freezing it before cutting it into the dry ingredients.
3 cups unbleached all-purpose flour
5 TBS granulated sugar
3 tsp baking powder
heaping 1/2 tsp salt
1/2 tsp baking soda
1/2 cup (= 1 stick) unsalted butter, cut into 1/4-inch cubes, then frozen for at least 15 minutes
1 1/2 cups well-chilled, well-shaken buttermilk
about 1/4 cup seedless jam, whatever flavor your like (although I recommend the Hero spreadables!)
1 TBS milk or cream to brush on top of the biscuits
1. Preheat the oven to 425ºF with a rack in the middle position.
2. Sift together the flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper. Then sift the dry ingredients again, this time into a large bowl.
3. Add butter to dry ingredients and blend in with a pastry cutter until the mixture is a coarse meal. (You may have to finish it off with your fingertips, but I recommend doing the majority of the work with the pastry cutter, so everything stays cold.)
Add buttermilk and blend in lightly with a fork, just until the dry ingredients are moistened. It’s ok if not everything is incorporated, you’ll finish it off by kneading.
4. Turn dough out onto a lightly floured surface and knead lightly about 6 times, just until everything comes together. Don’t worry if the dough is sticky, just power through and don’t add more flour. With lightly floured hands, pat dough out into a rough rectangle about 1/2-inch thick.
Using a floured, 2 1/2-inch biscuit cutter, cut out rounds and lightly shape each into a ball with your hands. Reshape scraps and cut out more biscuits. Place biscuits on an ungreased baking sheet, about 2 inches apart.
5. Using the end of a wooden spoon or your finger, create small indentations (a little over 1/4 inch wide) in each biscuit. Fill each hole with jam (about 1/2 tsp to 3/4 tsp per biscuit). Brush the tops of the biscuits (not the jam, just around it) with milk or cream.
6. Bake biscuits until light golden on top, about 11-14 minutes. (Because biscuits need to bake at high heat, you don’t want too much heat to escape from the oven by opening it. I would bake one sheet of biscuits at a time instead of two at once.) Transfer biscuits to a wire cooling rack to cool. Serve warm or at room temperature. Biscuits are best the day they’re made, but they’ll keep for a day or two in an airtight container.
Recipe adapted from Gourmet, via Epicurious
Any ideas for what to do with the rest of the Hero spreads? I’ve got a few, but if you have some, I’d love to hear them! Enjoy these biscuits…they’re also delicious without the jam, made into an egg & cheese (egg & sausage?) breakfast sandwich. Thanks for reading, happy baking!
(And do not, whatever you do, spill water on your computer.)
P.S. Hero didn’t pay me to say nice things about them, they just send me the spreads to try. Those thoughts and opinions are all mine.
P.P.S. Linked up to Sweets for a Saturday at Sweet as Sugar Cookies…go check out all the yummy treats!