Biscuits with Bourbon-Blueberry Quick Jam

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp bourbon
• 1 tsp lemon juice

Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup cold unsalted butter, chopped
• 2/3 cup cold whole milk
• 1/3 cup cold heavy cream

To make the jam, combine all of the jam ingredients in a small saucepan and bring to a simmer. Stirring often, cook the mixture until thick, roughly 10 minutes. Remove from the heat and let cool. Store in a covered jar, in the fridge, for up to a month.

To make the biscuits, preheat the oven to 425ºF.

Line a baking sheet with parchment paper.

In a large bowl, add the dry ingredients. Combine.

Add the cold chopped butter, and with your hands, break apart the butter into pea-sized pieces.

Pour in the cold milk and cream and combine until a shaggy mess forms.

Turn the dough out onto a well-floured counter. Shape into a 5 x 8" rectangle. Cut the dough in half and stack the two. Repeat 5 more times.

Shape the dough into a 5 x 8" rectangle. Cut the dough into 6 squares. Place on the baking sheet and brush the tops with heavy cream.

Bake for 13 - 15 minutes until golden brown. Remove from oven and serve warm with blueberry jam, butter, and whipped cream.