25 min
Buttery Southern Biscuits with Fig Preserves
Recipe GLPR98061f31029537
These flaky, layered Southern biscuits combine all-purpose flour, cornmeal, and cornstarch for a tender crumb and delicate texture. Laminated with cold butter using a folding technique, they emerge golden and crispy from the oven. Serve them warm with homemade fig preserves made by gently simmering fresh figs with sugar until thick and jammy. The perfect accompaniment to any breakfast or tea service.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3¼ cups All-purpose flour
½ cup Fine yellow cornmeal
¼ cup Cornstarch
2 tablespoons Granulated sugar
4 teaspoons Baking powder
1 tablespoon Kosher salt
1 cup Unsalted butter, cut into cubes and frozen
1⅓ cups Cold whole milk
1 Large egg
1 tablespoon Unsalted butter, melted
to taste Flaky sea salt
12 ounces Fresh figs, halved
1½ cups Granulated sugar for preserves
Directions
Make the fig preserves: Combine the halved figs and 1.5 cups sugar in a large heavy-bottomed pot. Add 3/4 cup water and bring to a gentle simmer over medium-low heat. Reduce heat to low and simmer gently, stirring occasionally to prevent sticking on the bottom, for about 45 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and cool completely. Transfer to a jar and let set at room temperature for about 2 hours. Store refrigerated for up to 2 weeks.
Prepare the biscuit dry ingredients: In a large bowl, whisk together the flour, cornmeal, cornstarch, 2 tablespoons sugar, baking powder, and kosher salt until well combined.
Cut in the cold butter: Using a pastry cutter or two butter knives, work the frozen butter cubes into the flour mixture until it resembles coarse crumbs of varying sizes. This requires effort, but the varying sizes create flakiness. Pour the cold milk into the mixture and knead gently for about 2 minutes until the flour is nearly incorporated and the dough just comes together.
Develop the dough: Lightly flour your work surface and turn the dough out onto it. Fold the dough over itself 4 times to develop texture and structure.
First lamination: Using a floured rolling pin, roll the dough into a roughly 12-by-18-inch rectangle. Fold the dough into thirds like a letter, then fold the two short ends toward the center. Wrap in plastic wrap and refrigerate for 40 minutes.
Final lamination: Remove dough from plastic and lightly flour your work surface and rolling pin. Roll the dough to a 1-inch-thick rectangle about 7-by-9 inches and cut crosswise into three equal rectangles. Stack them on top of one another, then roll together into a 1-inch-thick rectangle about 5 by 10 inches. Turn a quarter turn and repeat this process 3 more times, rolling to a final height of 1 to 1.5 inches. Chill for 30 minutes.
Preheat the oven: Position an oven rack in the middle and preheat to 475°F. Line a large rimmed baking sheet with parchment paper.
Cut and shape: Lightly flour your work surface and place the chilled dough on it. Cut into approximately 10 round or square biscuits and arrange on the prepared baking sheet.
Prepare egg wash: Whisk together the egg and 1 teaspoon water in a small bowl until combined. Brush the tops of each biscuit with the egg wash.
Bake: Bake for 10 minutes, then rotate the pan and bake for 5 to 7 minutes more until the biscuits are golden brown with crisp outer edges. Immediately brush with melted butter and sprinkle with flaky sea salt. Serve warm with the fig preserves.
