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.
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Yield
12 servings
Ingredients
Winter Citrus Marmalade
2 lb mixed winter citrus (910 g), (my favorites are Meyer lemons, tangerines, and pomelos)
5 cups granulated sugar (1000 g)
1 lemon, zested
1 lemon, juiced
1 vanilla bean, split lengthwise and seeds scraped
4 cups water (960 g), or as needed
2 tablespoons cognac
Buttermilk Biscuits
4 cups self-rising flour (500 g), plus more for dusting
1 teaspoon kosher salt
2 sticks unsalted butter, chilled
2 cups buttermilk (480 mL)
2 tablespoons unsalted butter, melted
coarse sea salt, for sprinkling
Nutrition Info
Calories 478
Fat 3g
Carbs 107g
Fiber 3g
Sugar 67g
Protein 6g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Make the biscuits: Preheat the oven to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
5. Step
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.
6. Step
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.
7. Step
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.
8. Step
Serve the biscuits warm with the marmalade alongside for spreading.
