Taken directly from the source: the Tupelo Honey Cafe blog.
Cathead Buttermilk Biscuits
via Tupelo Honey Cafe
Ingredients
Tupelo Honey Cathead Biscuits
- 6 tbsp butter (unsalted) melted
- 1.5 cups buttermilk cold
- 1.25 pounds self-rising flour (about 4.5 cups)
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- ¾ tsp lawry's seasoning salt
- cooking spray
- 1 tsp salt
- ½ tsp pepper
Instructions
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Combine the flour, sugar, Lawry’s and kosher salt in a large mixing bowl. Mix well to incorporate. Add the buttermilk and butter mixture to the flour mixture. Stir just enough so it clumps together and is no longer crumbly. Do not over mix.
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Using a large spoon, scoop heaping spoonful of biscuit mix and place on a sheet pan. Leave space between for them to rise during baking. Mix remaining salt and pepper together and sprinkle a pinch over the top of each biscuit.
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Cook on the top rack of the oven for 20-22 minutes or until light brown.
Blueberry Preserves
via Tupelo Honey Cafe
Ingredients
- 1 cup sugar
- 4 cups fresh blueberries (about 1.5 pounds)
- 1 tbsp freshly-squeezed lemon juice
- 2 tbsp cold water
- 3 tbsp cornstarch
Instructions
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Combine the blueberries and sugar in a medium saucepan and stir with a spoon to incorporate. Bring to a boil, reduce the heat to medium, and simmer for about 5 minutes.
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Whisk together water, lemon juice and cornstarch in a small bowl to create a slurry. Turn the heat back up on blueberry mixture until it comes to a boil, add the slurry mixture and stir until jam has thickened about 2 – 3 minutes. The jam should coat the back of a spoon.
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Allow to cool to room temperature before serving. Store in an airtight container for up to 10 days.