Citrus Marmalade and Buttermilk Biscuits

Citrusy Delight and Buttery Biscuits

Serves 12

Winter Citrus Marmalade

• 2 pounds mixed winter citrus fruits (910g), preferably Meyer lemons, oranges, and grapefruits
• 5 cups granulated sugar (1000g)
• 1 lemon, zest and juice
• 1 vanilla bean, split and seeds scraped
• 4 cups water (960g) or as needed
• 2 tablespoons cognac

Buttery Biscuit Dough

• 4 cups self-rising flour (500g) + more for dusting
• 1 teaspoon kosher salt
• 2 sticks unsalted butter, cold, cut into ½-inch pieces
• 2 cups buttermilk (480ml)
• Flaky sea salt for sprinkling

Nutritional Information

• Calories 478 (per serving)
• Fat 3g
• Carbohydrates 107g
• Fiber 3g
• Sugars 67g
• Protein 6g

Preparation

Citrus Marmalade

1. Wash and scrub the citrus fruits thoroughly, removing any residue or wax.
2. Cut off the peels, then finely chop the peels and flesh. Remove the seeds.
3. Combine sugar, citrus peels, lemon zest and juice, vanilla bean and seeds in a large pot. Add enough water to cover the fruit.
4. Bring to a boil; reduce heat, simmer, and cook for 45 minutes, stirring occasionally, until fruit is tender.
5. Increase heat to medium-high and boil for 30 minutes, or until the mixture reaches approximately 105°C (220°F), being sure to stir frequently to prevent burning.
6. Remove from heat and stir in the cognac. Allow the mixture to cool completely before transferring to an airtight container and storing in the refrigerator for up to 1 month.

Buttery Biscuits

1. Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish with butter or line it with parchment paper.
2. In a large bowl, whisk together the flour and salt.
3. Add cold unsalted butter cubes to the dry ingredients, using your hands or a pastry cutter, to work the butter until it resembles small pebbles.
4. Make a well in the center of the flour and butter mixture. Pour in the buttermilk, then use your hands to gently mix the dough until just combined, being careful not to overwork the dough.
5. Turn the dough out onto a lightly floured surface and roll or press it into a 6x6-inch square. Fold the dough in half and give it a quarter turn; repeat gently. Repeat this process 3-4 times, until the dough is smooth and elastic.
6. Roll the dough out to a thickness of about ½-inch. Use a biscuit cutter to cut out circles and arrange them on the prepared baking dish, spacing them evenly.
7. Brush the biscuits with melted unsalted butter and sprinkle with flaky sea salt. Bake until light golden brown, about 20-22 minutes. Let them cool slightly before serving, spreading the Winter Citrus Marmalade on top for an extra special treat!

Enrichment Guidelines:

Citrus Marmalade:

Soak the chopped citrus fruit in a combination of water and sugar for 2 hours to soften the peels, making it easier to blend. This will also boost the overall sweetness of the marmalade.

Buttery Biscuits:

For a more robust flavor, substitute the buttermilk with plain whole milk. Adding a touch of baking powder and baking soda will ensure the biscuit remains tender.

Would you like a recipe for strawberries, Thanksgiving Monte Cristo, chicken wings, or fajitas to accompany this dish? Don't forget to add your own personal touch to make this a memorable meal!