Hi! I'm popping in today to share a recipe from Melissa's new cookbook The Minimalist Kitchen. Most of you probably know Melissa through her blog The Faux Martha. Melissa was one of the first food bloggers I ever followed because I was drawn to her simplistic approach to cooking and her warm personality. Since the early days of blogging, Melissa and her family have now moved to Minneapolis, built a gorgeous house (referred to as the faux-house), where she documents her minimalist lifestyle. I am constantly inspired by her minimalist approach to decorating, organizing, and cooking. I'm always learning new tips and tricks from her, and I will admit that she was the one who inspired me to tear apart my kitchen and organize with containers and tubs and a label maker.
I received a copy of Melissa's book and immediately I was bookmarking every recipe. Each recipe, not only looks insanely delicious but is very approachable. With most cookbooks, I am usually drawn to a handful of recipes, enough recipes to make me want to try others, but with Melissa's book, I was immediately drawn to all the recipes. I've already made the blueberry-orange breakfast rolls, the banana-coconut baked oatmeal, crispy pizza with caramelized onions, and the almond joy macaroons. And I am so excited to get through the rest. In her book, she also goes into detail on how to become a minimalist and offers so many great suggestions.
I wanted to share this biscuit recipe with you because they are so versatile and easy to make. You can enjoy them for breakfast with this delicious blueberry jam, or with an egg and some cheese, depending on whether you prefer sweet or savory. I love a good warm biscuit, and these ones I will definitely be making again and again.
Biscuits with Bourbon-Blueberry Quick Jam
recipe was reprinted with permission from
prep time: 15 minutes
cooking time: 15 minutes
Blueberry Bourbon Jam
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tbsp bourbon
1 tsp lemon juice
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup cold unsalted butter, chopped
2/3 cup cold whole milk
1/3 cup cold heavy cream
To make the jam, combine all of the jam ingredients in a small saucepan and bring to a simmer. Stirring often, cook the mixture until thick, roughly 10 minutes. Remove from the heat and let cool. Store in a covered jar, in the fridge, for up to a month.
To make the biscuits, preheat the oven to 425ºF.
Line a baking sheet with parchment paper.
In a large bowl, add the dry ingredients. Combine.
Add the cold chopped butter, and with your hands, break apart the butter into pea-sized pieces.
Pour in the cold milk and cream and combine until a shaggy mess forms.
Turn the dough out onto a well-floured counter. Shape into a 5 x 8" rectangle. Cut the dough in half and stack the two. Repeat 5 more times.
Shape the dough into a 5 x 8" rectangle. Cut the dough into 6 squares. Place on the baking sheet and brush the tops with heavy cream.
Bake for 13 - 15 minutes until golden brown. Remove from oven and serve warm with blueberry jam, butter, and whipped cream.