Skillet Biscuits with Watermelon, Strawberry and Coconut Jam and Whipped Buttermilk Cream
Skillet biscuits
Ingredients:
130g self-raising flour
30g butter
¼ teaspoon baking soda
Pinch salt
1 teaspoon sugar
100ml buttermilk
Method:
Rub the flour and butter together to resemble fine crumbs, mix in the salt, soda and sugar.
Mix in the buttermilk to form a soft dough and roll out to about 1cm thick.
Cut out 4 rounds and place on a griddle or heavy based frying pan over medium heat.
Cook for about 4 minutes each side or until hollow sounding when tapped.
Watermelon, strawberry, sumac and coconut jam
Ingredients:
1 tin coconut milk
300g diced watermelon, seeds removed
75g castor sugar
300g strawberries
1 teaspoon sumac
Method:
Place the coconut milk, water melon, sugar and 100g of roughly chopped strawberries in a pan.
Boil for about 15 minutes and then blend.
Chop remaining strawberries into small dice and add to the coconut mixture with the sumac.
Cook for 2 minutes and cool.
Whipped buttermilk cream
Ingredients:
125ml double cream
50ml buttermilk
½ teaspoon vanilla extract
2 teaspoons icing sugar plus extra for dusting
Method:
Whip the cream to stiff peaks and fold in the buttermilk, vanilla and sugar.
Split open a biscuit and spread liberally with jam. Dollop some cream on top.
Add the lid, dust with icing sugar and serve.
