'Tis Jammin' Season

Jake and I finally got around to strawberry picking before the season ends. Strawberry picking usually kicks off our summer of fruit picking and jamming, road trips, laying by the pool, hiking, and camping. Luckily we were able to pick 10 pounds of strawberries at Boyd Orchards  in Versailles, Kentucky.

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That's right, one, zero, ten pounds. I already have a list of food with strawberry I want to make:
Strawberry Granita
Roasted Strawberry Butter Milk Cake
Strawberry Shortcake
Strawberry Jam

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I started the jammin' session with strawberry jam. However, it seems like lately I keep running out of ingredients when I want to make something. I did not have enough pectin. The jammin session only produced three pints of strawberry jam.

On the flip side, I convinced Jake to make his grandmother's biscuits for strawberry shortcake. This was one of the very rare occassions Jake makes something for me. Wheee!

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Grandma Krasch's Biscuit

2.5 cups sifted flour
4 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 stick cold butter, cut in small pieces
2/3 buttermilk (approx. see #2)
1 egg

1. Preheat oven to 450F. Mix flour, baking powder, salt, and sugar together in a mixing bowl.
2. Beat egg in a one-cup measuring cup. Fill the rest of the cup with buttermilk. Set aside.
3. Add butter into dry ingredients, use a dough blender to mix butter in until pea size.
4. Add egg-milk mixture to dry ingredients. Mix with a few strokes.
5. Roll out dough in a lightly floured surface until 1/4-inch thick. Use a biscuit cutter/ circular cookie cutter.
6. Bake for 10-12 minutes.

Serve with fresh strawberries/ strawberry jam and whipped cream.

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For the next jammin' session, I am thinking blueberries or blackberries.
Till then, I got 8 more cups of crushed strawberries waiting for me to jam 'em.

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