Buttermilk Biscuits & Jelly: A Taste of Southern Comfort
Introduction
Buttermilk biscuits paired with sweet, fruity jelly are more than just food—they are a cornerstone of Southern American comfort cuisine. Flaky, tender, and slightly tangy buttermilk biscuits, when split open and slathered with homemade jelly, create a perfect balance of savory and sweet. This dish evokes memories of cozy breakfasts, family gatherings, and rustic hospitality. Whether enjoyed as a breakfast staple, a side for dinner, or a snack with tea, buttermilk biscuits and jelly represent simplicity, tradition, and heartwarming flavor.
—
Historical Background
The origins of buttermilk biscuits trace back to early American settlers, who adapted British scone recipes using available ingredients. Buttermilk, a byproduct of churning butter, was prized for its ability to react with baking soda, creating a light, airy texture without yeast. In the 19th century, as baking powder became commercialized, biscuits grew in popularity across the Southern United States, becoming a symbol of resourcefulness and comfort during hard times. Jelly-making, too, has deep roots in preserving seasonal fruits. Together, they became a beloved pairing, especially in the South, where biscuits are often called “cat head” biscuits for their large, round shape.
—
Benefits & Cultural Significance
· Comfort Food: Biscuits and jelly offer emotional warmth and nostalgia.
· Versatility: They can be served at any meal—breakfast, brunch, or as a side with savory dishes like fried chicken or stew.
· Community & Sharing: Biscuit-making is often a shared family activity, passing down techniques through generations.
· Simple Ingredients: Uses pantry staples, making it accessible and economical.
—
Full Recipe
Ingredients
For the Buttermilk Biscuits:
· 2 cups (250g) all-purpose flour, plus extra for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· 1 teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick / 115g) cold unsalted butter, cubed
· ¾ cup (180ml) cold buttermilk (plus 2 tbsp for brushing)
For the Homemade Strawberry Jelly:
· 2 cups fresh strawberries, hulled and crushed
· 1¾ cups granulated sugar
· 2 tablespoons lemon juice
· 1 packet (3 oz) liquid pectin
Optional Additions:
· 1 tablespoon honey or maple syrup (for biscuits)
· ½ teaspoon vanilla extract (for jelly)
· Butter or clotted cream for serving
—
Methods & Instructions
Part 1: Making the Buttermilk Biscuits
Step 1: Prepare the Dough
1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
3. Add cold cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Make a well in the center and pour in the cold buttermilk. Gently stir with a fork until just combined—do not overmix.
Step 2: Shape and Cut
1. Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle.
2. Fold the dough in half, then pat down again. Repeat this folding process 2–3 times to create layers.
3. Pat the dough to a ¾-inch thickness. Using a 2.5-inch round biscuit cutter (or a glass), cut out biscuits. Press straight down without twisting.
4. Place biscuits close together on the baking sheet for softer sides, or 2 inches apart for crispier edges.
Step 3: Bake
1. Brush the tops with buttermilk for a golden finish.
2. Bake for 12–15 minutes, until risen and golden brown.
3. Let cool slightly on a wire rack before serving.
—
Part 2: Making the Strawberry Jelly
Step 1: Cook the Fruit
1. In a heavy-bottomed saucepan, combine crushed strawberries, sugar, and lemon juice.
2. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves.
3. Stir in the liquid pectin and return to a rolling boil. Cook for 1 minute, then remove from heat. Skim off any foam.
Step 2: Jar and Set
1. Pour the hot jelly into sterilized jars, leaving ¼-inch headspace.
2. Seal and let cool at room temperature until set (about 4–6 hours). Refrigerate after opening.
—
Formation & Serving Suggestions
· Traditional: Split a warm biscuit, spread with butter, and top with a generous spoonful of jelly.
· Savory-Sweet: Add a slice of sharp cheddar cheese or a piece of fried chicken to the biscuit before adding jelly.
· Dessert Style: Top biscuits with whipped cream and jelly for a shortcake-like treat.
· With Beverages: Pair with sweet tea, coffee, or milk.
—
Nutrition Information (Per Serving: 1 biscuit + 1 tbsp jelly)
· Calories: ~220 kcal
· Carbohydrates: 32g
· Protein: 3g
· Fat: 9g (Saturated: 5g)
· Fiber: 1g
· Sugar: 12g
· Calcium: 8% DV
· Iron: 6% DV
Note: Nutritional values are approximate. Using whole wheat flour or reducing sugar can alter these numbers.
—
For the Biscuit Lovers: Tips & Tricks
· Keep Ingredients Cold: This ensures flaky layers. Some bakers even freeze the butter before grating it into the flour.
· Don’t Overwork the Dough: Overmixing leads to tough biscuits.
· No Buttermilk? Make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk. Let sit 5 minutes.
· Jelly Variations: Use raspberries, blackberries, peaches, or grapes for different flavors.
—
Conclusion
Buttermilk biscuits and jelly are a timeless duo that celebrate tradition, simplicity, and heartfelt cooking. From their humble beginnings to their place on modern tables, they remind us that the best foods are often the simplest. Whether you’re a seasoned baker or a beginner, this recipe offers a delicious way to connect with culinary heritage and share warmth with loved ones.
So, preheat your oven, grab your biscuit cutter, and create a batch of these golden, flaky delights. Serve them warm, let the jelly melt just a little, and savor a bite of pure comfort.
—
Enjoy your homemade Buttermilk Biscuits & Jelly—a small taste of Southern heaven!