Recipe From: The Fire Hub

Buttermilk Biscuits


8 1/2 cups all purpose flour
1/3 cup baking powder
1 tbsp sea salt
2 1/4 cups cold butter
2 cups cold whole milk
2 cups cold buttermilk


  1. Pre-heat oven to 400°F.

  2. Stir together the flour, baking powder, and salt in a large bowl. Add the butter, tossing the pieces to coat them in the flour mixture. Squish the butter pieces between your finger to flatten and continue tossing to coat.

  3. Make a well in the center of the bowl and pour the milk and buttermilk in. Using a spatula, fold the flour mixture over the milk a few times until the mixture just comes together.

  4. Turn the dough out on a well floured work surface. Knead the dough a few times until firm, but not tough, and then gently pat the dough out until about 1 inch thick.

  5. Cut the dough into 8 equal parts. Transfer the dough to a prepared pan and bake for 18 minutes, rotating the pan 2/3 of the way through the bake time.

Cherries Jubilee


2 tbsp unsalted butter
1/2 cup light brown sugar
1 lb fresh cherries, pitted
1/8 tsp salt
1 tbsp brandy or bourbon
1 lemon, juiced


  1. Melt butter in a large heavy skillet over medium heat. Add sugar and stir until dissolved. Add cherries and salt, and stir to coat.

  2. Cook cherries, stirring occasionally until juices are released and begin to reduce slightly, about 10 minutes.

  3. Remove pan from heat and stir in bourbon.

  4. Return pan to heat and simmer until juices thicken, about 5 minutes. Season to taste with lemon juice.

  5. Let cool slightly before spooning warm cherry mixture over ice cream or biscuits.


Try using blueberries, peaches, or any other seasonal fruit you enjoy.