Foodie Friday - Biscuits & Jam

Thanks to Michael of Designs by Gollum for hosting Foodie Friday. Check out her blog for a dose of humor, fun food, and beautiful home decor. Her FF post will also have a list of all the other Foodie Friday participants... You'll be amazed at the wonderful food ideas you'll find there!


This morning I decided to make biscuits. From scratch. Not one to make biscuits on a regular basis, I knew I was going to need a fool-proof recipe. And one of my favorite sources for fool-proof recipes is Thibeault's Table, and I was not disappointed. Her homemade country biscuits were so simple to put together and loved her tip of grating the butter into the flour mixture. They were tender and delicious. I'll be trying a savory version next time.

To go with my homemade biscuits, I broke out a jar of my homemade Raspberry-Plum Jam. It's my favorite. If you are into making jams & jellies, be sure to try this one. It makes enough for you and your friends and family. It gets more raves than any other jam or jelly I make.

Ann's Country Buttermilk Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (Ann's note: I use butter)
1 cup of milk (cream) or buttermilk - (if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over-handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

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Raspberry-Plum Jam

About 2-1/2 pounds Santa Rosa or other firm ripe plums
2 packages (about 10-ounces each) frozen raspberries in syrup (thawed) or 3 cups fresh raspberries
10 cups granulated sugar
1/2 cup lemon juice
2 pouches (3-ounces each) liquid pectin

Prepare 12 half-pint canning jars.

Rinse plums and remove pits. Finely chop or force plums through a food chopper, to make 4 cups. Place plums and raspberries in an 8-quart pot. Stir in sugar and lemon juice until well-blended.

Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; boil 1 minute; skim off foam. Fill jars to within 1/8-inch of rim.

Makes 12 half-pints.