Chef Maxwell's recipe for Fresh Berries with Biscuits and Lemon Curd

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Fresh Berries with Biscuits and Lemon Curd

Lemon Curd ingredients:

1 tablespoon lemon zest
½ cup lemon juice
1 cup butter, softened
1 cup granulated sugar
4 eggs

Combine the zest, lemon juice, butter, and sugar in the top of a double boiler, and heat slowly, until butter is melted and sugar is dissolved. Stir occasionally. Whisk the eggs until blended well. Temper the hot juice mixture into the eggs, and return the curd to the double boiler. Heat slowly, and stir almost constantly until the mixture is thick, about 20 minutes.

Remove from heat and cool for service.

Southern Buttermilk Biscuits ingredients:

 2 cups all-purpose flour
1 teaspoon sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
8 tablespoons butter (1 stick), frozen
¾ cup buttermilk
assorted fresh seasonal berries, washed

Preheat oven to 450°.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Use the large grating surface of  a well-chilled box grater to grate the butter into the flour mixture. Gently blend the butter into the flour with a fork or other tool. Do not use your hands, as that will warm the butter too much. The flour mixture should be grainy and dry.

Make a well in the center of the flour mixture, and slowly add buttermilk into the middle. Mix the dough lightly with your fingers, and add buttermilk when necessary to make a soft dough. Do not overwork the dough.

On a lightly floured surface, pat out dough  to desired thickness. Cut with a biscuit cutter.

Place the biscuits on a baking sheet, and place baking sheet in the middle of the oven for about 12 minutes or until biscuits are golden brown.

Split finished biscuits, and top each with fresh berries. Spoon lemon curd over berries and around edges of plates.

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