CITRUS MARMALADE AND BUTTERMILK BISCUITS RECIPE BY TASTY

Citrus Marmalade And Buttermilk Biscuits Recipe by Tasty image

Use your favorite sweet winter citrus fruits to make the best condiment for a fresh-out-of-the-oven buttermilk biscuit. Enjoy with a mug of tea for the ultimate winter breakfast.

Provided by Codii Lopez

Categories Appetizers

Time 1h30m

Yield 12 servings

Number Of Ingredients 13

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Ingredients

2 lb mixed winter citrus, (my favorites are Meyer lemons, tangerines, and pomelos)
5 cups granulated sugar
1 lemon, zested
1 lemon, juiced
1 vanilla bean, split lengthwise and seeds scraped
4 cups water, or as needed
2 tablespoons cognac
4 cups self-rising flour, plus more for dusting
1 teaspoon kosher salt
2 sticks unsalted butter, chilled
2 cups buttermilk
2 tablespoons unsalted butter, melted
coarse sea salt, for sprinkling

Steps:

Make the marmalade: Wash the citrus thoroughly with warm water and scrub to remove any dirt or wax. Cut the stem ends off the fruits and then dice, discarding the seeds. Transfer the fruit to a large saucepan.
Add the sugar, lemon zest and juice, and vanilla bean pod and seeds to the saucepan with the citrus. Pour in enough water to cover the fruit. Bring to a boil over high heat. Reduce the heat to medium-low to maintain a strong simmer and cook, stirring occasionally, until the fruit is very soft, about 45 minutes.
Increase the heat to medium-high and bring the mixture back to a boil. Cook until the temperature reaches 220°F (105°C), about 30 minutes. Remove the marmalade from the heat and stir in the cognac. Let cool completely before transferring to an airtight container. The marmalade will keep in the refrigerator for up to 1 month.
Make the biscuits: Preheat the oven to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour and kosher salt. Place a box grater in the center of the bowl and grate the chilled butter directly into the flour. Remove the box grater and pour the buttermilk into the bowl. Toss with your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and flatten into a small square. Use a bench scraper to cut the dough in half and stack one half on top of the other, then press down again. Continue cutting and stacking until all of the flour is hydrated, about 4 times total. Once the dough comes together, roll out to about 2 inches thick. Using a 3-inch round cutter, cut out 12 rounds and place on the prepared baking sheet.
Bake the biscuits until the tops are golden brown, about 20 minutes. Remove from the oven and brush the tops with the melted butter, then sprinkle with coarse sea salt.
Serve the biscuits warm with the marmalade alongside for spreading.
Enjoy!

Nutrition Facts : Calories 478 calories, Carbohydrate 107 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, Sugar 67 grams