Makes 12
The biscuit dough here is rolled into a rectangle, spread with apricot preserves, shaped into a log, and cut into pieces. They are packed into a round baking pan, where they spread into each other and the sides stay soft. Separate them just before serving and eat warm.
| Butter (for the pan) | |
|---|---|
| 2 | cups flour |
| ⅓ | cup sugar |
| 2 | teaspoons baking powder |
| ¼ | teaspoon baking soda |
| ½ | teaspoon salt |
| 6 | tablespoons cold unsalted butter, cut up |
| ¾ | cup buttermilk |
| Extra flour (for sprinkling) | |
| ½ | cup apricot preserves |
| Extra sugar (for sprinkling) |
1. Set the oven at 375 degrees. Butter a 9-inch round baking pan. Line the bottom of the pan with a piece of parchment paper, cut to fit it. Butter the paper.
2. In a large bowl, whisk the flour, sugar, baking powder,
baking soda, and salt to blend them.
3. With a pastry blender or two blunt knives, cut the butter into the flour mixture until it resembles crumbs. Add the buttermilk and stir with a fork until the flour mixture is moistened and the mixture holds together.
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4. Turn the dough onto a lightly floured counter. Knead 12 times or until smooth. Roll the dough into a 14-by-12-inch rectangle. With the long side facing you, spread the preserves to within
1 inch of the other long side. Starting at the edge near you, roll the dough up jellyroll style into a log. Press the edges lightly to seal them. Dipping a long knife repeatedly in flour, cut the log into 12 pieces. Arrange the pieces, cut sides up, in the pan. Sprinkle with sugar.
5. Bake the biscuits for 30 minutes or until the tops are golden. Invert the pan onto a wire rack, lift off the pan and parchment, turn the biscuits right side up. Cool for 10 minutes before separating.
Jean Kressy