Oh no, you have leftover biscuits = blueberry tarragon jam.
>> Scene <<
You wake up far too early on Sunday morning, your hair is on point even though you slept kinda weird on it, you’re pouring coffee + cream into a 70s boho-chic stoneware mug, and you’re ready to dive into a) the next episode of Murder, She Wrote while you b) browse the IKEA catalog for all the cubbies and gadgets that will revolutionize your life, and you think, “Oh, right, breakfast.”
You open the refrigerator and spot the leftover Bestcuits next to the Costco-sized clamshell of blueberries and that bunch of fresh tarragon. Jackpot.
As you pull the delicacies from the fridge, you say
Come with me if you want to live because come on, that’s hilarious.
>> Fin <<
While buttermilk biscuits can get tough and chewy if refrigerated overnight, Bestcuits don't. Sure, they aren’t as airy and light on day 2, but they are still fluffy, crumbly, and packed with buttery flavor even though they contain ZERO BUTTER. In short, they are the Platonic ideal of the biscuit.
And what’s better with leftover Bestcuits on a lazy Sunday morning than jam? In just 30 minutes, you too can make jam. You can do it! I love this blueberry tarragon rough jam — because it uses honey to break down the berries instead of granulated sugar, it’s not overly sweet, and the tarragon adds an herbal, almost licorice-y note. It’s a killer counterpoint to the buttery shorbreadiness of the biscuits.
Plus, it’s kind of a Renaissance Jam. If you have leftovers, stir them into plain yogurt or cottage cheese, or add them to a cheese plate — this jam pairs well with chevre and other tangy, ripe fromages, like brie.
yours,
aa
Blueberry Tarragon Rough Jam + Leftover Bestcuits
Prep time: 10 minutes
Cook time: 20 minutes
Makes approx. 6 oz.
Recommended pairing: At breakfast, coffee with mild acidity. If serving the jam with your pre-prandial cheese plate: an herbal amaro, like Zucca, would be intriguing. Post-prandial: a round fortified wine, like Madeira.
What you’ll need
1 c. fresh blueberries
Zest from 1 small lemon
Juice from ½ small lemon (about ½ tbsp)
1 ½ tbsp honey (I prefer floral honey for this jam, e.g., clover or orange blossom)
1 heaping tbsp tarragon, minced
Some leftover Bestcuits
How to make it
Combine blueberries and honey in a small saucepan. Let sit at room temp for 10 minutes. Zest lemon and add tarragon. Add lemon juice and give it a good stir to combine. Stirring often, simmer over med-lo heat until thickened, about 20 minutes. (You can help things along by crushing the blueberries with your spoon as you stir.)
Once jam has thickened and most berries have popped, remove from heat. Stir in pinch of salt. Let cool 5 minutes. Serve warm on cold or room temp Bestcuits. Refrigerate leftovers up to 2 weeks.
ps. Sprinkle with big salt for added savoriness. Grind fresh black pepper or add a few pink peppercorns for extra spice. Top with a slice of crispy bacon to impress someone.
