Bread Basket Recipe

Prepare oven and dry ingredients

Preheat oven to 425°F (220°C). In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbs baking powder, 0.5 tsp baking soda, 1 tsp salt and 1 tbs granulated sugar until evenly combined.

Cut in butter

Add 0.5 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 rotations). Keep mixture cold.

Add liquid and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or spatula just until the dough comes together and no large streaks of dry flour remain. Do not overmix — the dough should be shaggy and slightly sticky.

Fold and shape

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3–4 times to build layers (press lightly; do not knead). Pat dough to about 1-inch thickness. Using a 2.5-inch round biscuit cutter, cut biscuits straight down (do not twist) to preserve rise. Gather scraps and press once to cut remaining biscuits — you should have about 8 biscuits.

Bake

Place biscuits on a baking sheet lined with parchment, touching slightly for softer sides or spaced for crustier edges. Brush tops with 2 tbs heavy cream. Bake in the center of the preheated oven for 12–15 minutes, until golden brown on top and cooked through. Remove to a wire rack.

Preheat and prepare skillet

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof skillet in the oven to heat for 5–8 minutes. Alternatively, heat skillet on stovetop over medium for 2–3 minutes and then transfer to oven.

Combine dry ingredients

In a medium bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbs baking powder, 0.75 tsp salt and 2 tbs granulated sugar until uniform.

Mix wet ingredients

In a separate bowl lightly beat 1 large egg. Add 1 cup room-temperature buttermilk and 2 tbs melted unsalted butter; whisk until combined.

Combine and pour

Pour the wet mixture into the dry ingredients and stir gently until just combined — a few small lumps are fine. Remove the hot skillet from the oven, add 1 tsp vegetable oil or a small knob of butter to coat the bottom, and swirl to coat. Quickly pour the batter into the hot skillet and smooth the top with a spatula.

Bake

Return skillet to the oven and bake for 18–22 minutes until the top is golden and a toothpick inserted into the center comes out clean. Let cool 5–10 minutes before cutting into wedges.

Make the butter

In a small bowl, combine 0.5 cup softened unsalted butter, 1 tbs honey, 1 tsp finely minced fresh chives and 0.25 tsp sea salt. Mash together with a fork until smooth and evenly mixed. Taste and adjust honey or salt as desired.

Chill and serve

Transfer the butter to plastic wrap or a small serving dish. Chill briefly to firm if making ahead, or serve at room temperature so it spreads easily on warm biscuits and cornbread.

Cook the fruit

In a small saucepan combine 2 cups chopped fresh strawberries, 0.5 cup granulated sugar, 2 tbs fresh lemon juice and 1 tsp lemon zest. Bring to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce heat to low and continue to cook, stirring frequently, until the mixture thickens slightly and fruit breaks down, about 10–12 minutes.

Finish and cool

If you prefer a smoother preserve, mash with a fork or use an immersion blender briefly. Remove from heat and let cool to room temperature; the preserve will thicken as it cools. Transfer to a small jar and refrigerate if making ahead. Serve at room temperature alongside the warm breads.

Arrange warm biscuits and cornbread wedges in a bread basket or on a serving platter. Place a small dish of the herbed honey butter and a spoonful of the strawberry-lemon preserve alongside. Provide butter knives or spreaders so guests can serve themselves.