Tag: Buttermilk Biscuits

From Farm to Toast: A Simple Fig Jam You’ll Love

Few things capture the essence of late summer quite like ripe, juicy figs. Their soft texture, honeyed sweetness, and subtle floral notes make them one of the season’s most beloved fruits in the South. This homemade fig jam recipe from Louisiana Cookin celebrates the beauty of fresh figs by preserving their flavor in a luscious, spiced spread. With just a handful of pantry staples and minimal effort, you can create a jam that’s both elegant and rustic—perfect for everything from your morning toast to an evening cheese board. The combination of figs, sugar, lemon, and cinnamon results in a preserve that tastes like it came straight from a jar at a Louisiana farmer’s market.

Whether you’re an experienced canner or just trying your hand at homemade preserves for the first time, this recipe is approachable and rewarding. It’s inspired by Southern kitchens where making jam from scratch is as much a tradition as it is a practical way to enjoy seasonal produce longer. You’ll love how easily it comes together—and how incredible your kitchen smells as it simmers.

Ingredients:

  • 2 pounds fresh figs, washed, stemmed, and chopped
  • 2 cups granulated sugar
  • 2 cinnamon sticks
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Directions:

  1. Begin by placing the chopped figs in a large bowl. Sprinkle the sugar evenly over the top and toss everything gently to coat the fruit. This process, known as maceration, draws out the figs’ natural juices and helps dissolve the sugar. Cover the bowl with plastic wrap and refrigerate for at least two hours—or even overnight, if you have the time. The longer the mixture sits, the more the flavors will meld and develop.
  2. Transfer the fig and sugar mixture to an enamel-coated cast-iron Dutch oven, which provides even heat and prevents the sugar from scorching. Add the cinnamon sticks and bring everything to a gentle simmer over medium heat. Stir occasionally and keep an eye on it—the jam will thicken and darken as it cooks, usually within 30 to 45 minutes. Be sure to skim off any foam that rises to the surface; this keeps your jam smooth and clear.
  3. Once the jam coats the back of a spoon (a classic sign of readiness), stir in the lemon zest and juice. These final touches brighten up the flavor and balance the sweetness. Let the mixture cook for one more minute, then remove it from the heat.
  4. Carefully spoon the jam into a clean glass jar, seal it tightly, and allow it to cool to room temperature. Once cooled, refrigerate the jam. It will keep beautifully for up to a month—if it lasts that long!
  5. To serve, know that this jam is as versatile as it is delicious. Slather it over a warm, buttery biscuit or thick slice of crusty sourdough bread. It pairs wonderfully with soft cheeses like brie, goat cheese, or even mascarpone. Add it to a charcuterie board alongside cured meats, nuts, and crackers for a sophisticated touch at your next gathering. You can even spoon it over yogurt or use it as a filling for thumbprint cookies.

Suggested Side Dishes:

To round out your fig jam experience, consider these complementary options:

This fig jam recipe captures the nostalgic charm of Southern home cooking while offering a touch of elegance. With just five ingredients and a bit of patience, you can create a preserve that’s rich, fragrant, and full of late-summer flavor. Whether you’re gifting it, savoring it slowly, or devouring it by the spoonful, this jam is bound to become a seasonal favorite in your home.

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A Cajun Twist on Buttermilk Biscuits

What do you get when you cross biscuits and gravy with a Louisiana twist? The answer is Buttermilk biscuits and andouille cream gravy.

This recipe takes the classic biscuits and gravy recipe and adds spice and flavor – a trademark of any Lousiana dish. This is a perfect Saturday morning breakfast, or even a Sunday evening recipe that will leave everyone who tries it asking what your secret ingredient is. (Hint: it’s the andouille sausage!)

Check out Louisiana Travel for more delicious Lousiana recipes.

Utensils:

For biscuits:

  • 10-inch cast-iron griddle or skillet
  • Sifter
  • Box grater

For gravy:

  • Large skillet
  • Whisk

Ingredients for Buttermilk Biscuits:

  • 2 cups all-purpose flour (add more as needed)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 1/3 cups cold buttermilk
  • 1 tablespoon butter
  • sliced green onions (optional – for garnish)

Method of Preparation:

First, preheat over to 475 degrees Fahrenheit. Take the ten-inch cast-iron griddle or skillet, and place inside the oven to heat.

(Sidenote: preheating and greasing the griddle will produce biscuits with crispy bottoms. If you want softer biscuits, skip this step.)

 Next, sift flour, baking powder, salt, and baking soda together. Using the box grater, quickly grate the cold butter over the flour mixture. Stir with a fork to combine. Add cold buttermilk and stir until combined. The dough will be sticky. Transfer the dough a floured work surface, sprinkle with flour, and knead three to four times. Shape into a long roll.

Now, remove griddle or skillet from over and add remaining butter. Swirl melted butter to coat the griddle or skillet.

Using about ½ cup of dough at a time, pinch off pieces of the dough and roll gently between your hands to shape. After that, arrange dough on the hot and greased skillet with sides barely touching. Transfer to oven and bake for about ten to twelve minutes or until golden brown.

Makes about eight biscuits.

Andouille Cream Gravy Ingredients:

  • 1/4 cup butter
  • 4 ounces andouille sausage (chopped coarsely)
  • 1 medium onion (chopped finely)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 2 cups of half & half
  • salt and pepper

Method of Preparation:

Take your large skillet and place it over medium heat. Add butter, and once butter is melted add sausage and onion. Saute until onion is softened, around eight to ten minutes.

Next, stir in the paprika, garlic powder, and cayenne (cayenne is optional). Sprinkle the flour over mixture and stir to combine. Stirring constantly, cook until roux begins to brown and flour smells toasty. Gradually whisk in half and half, then cook and stir until gravy is thickened and bubbly.

Add salt and pepper to taste. Makes about four cups of gravy.

Once the biscuits and gravy are done, split the biscuits in half and serve hot with Andouille Cream Gravy and top with green onions.

Biscuits can be split and toasted to warm up for latecomers (or save them for leftovers for a filling breakfast the next morning!) and the Andouille Cream Gravy can be kept warm in a slow cooker.

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