Biscuit With Spread Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Position rack in the center. Line a baking sheet with parchment paper or lightly dust with flour.

Mix dry ingredients

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt until evenly combined.

Cut in butter

Using a box grater or pastry cutter, grate or cut 3/4 cup very cold unsalted butter into the flour mixture until the butter pieces are pea-sized and some smaller crumbs remain. Work quickly to keep butter cold.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy — do not overmix. If dough seems dry, add up to 1-2 tbs additional cold buttermilk.

Fold and pat

Turn the dough onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers, then pat or roll to a 3/4- to 1-inch thick rectangle. Keep hands light to preserve flakiness.

Cut biscuits

Using a 2 1/2- to 3-inch round cutter (do not twist), press straight down to cut biscuits. Re-shape scraps gently and repeat; aim for 8-10 biscuits total.

Chill briefly

Place biscuits on the prepared sheet so sides are touching slightly for taller rise, or spaced for crisper sides. Refrigerate 10 minutes if butter warmed during handling — this helps ensure flakiness.

Brush and bake

Brush the tops with 2 tbs cold heavy cream. Bake in the preheated 425°F oven for 12-16 minutes, rotating the pan halfway, until tops are golden brown and the centers are cooked. An instant-read thermometer in the center should read about 205°F (optional).

Cool slightly

Remove from oven and let biscuits cool on the sheet 5 minutes so they set but are still warm for spreading.

Portioning: Place small ramekins or spoons of each spread (apple butter, marionberry jam, strawberry jam, whipped butter, local honey, house pimento cheese) on a serving board so guests can choose. Quantities provided are approximate for serving 8–10 biscuits; adjust by demand.

Serving warm biscuits: Split each warm biscuit in half with a fork or knife. Offer one half per biscuit to be topped with the chosen spread. For sweet options (apple butter, marionberry, strawberry jam, honey), spread to taste. For savory, smear house pimento cheese or whipped butter generously.

Recommended pairings: Apple butter, marionberry jam, or strawberry jam pair well with whipped butter or a drizzle of honey. House pimento cheese is best served warm or at room temperature and pairs well with a dash of cracked black pepper (optional).

Storage: Keep any unused spreads refrigerated in airtight containers. Store baked biscuits in a covered container at room temperature for up to 2 days or freeze cooled biscuits up to 2 months; reheat in a 350°F oven for 8–10 minutes.