Special Brunch Recipes: Egg Roulade, Biscuits with Spicy Jam | Full Episode | Julia at Home (S5 E2)

Preheat the oven to 475 degrees.

In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 1 teaspoon of sugar, and 0.75 teaspoons of table salt. Whisk together.

Add 0.25 cups of chopped kalamata olives to the dry ingredients.

Add 1.5 teaspoons of fresh minced rosemary to the bowl.

In a separate container, melt 1 stick of butter and keep it warm on the stove. Retrieve 1 cup of chilled buttermilk from the fridge.

Pour the melted butter into the bowl with the dry ingredients, followed by the chilled buttermilk. Mix until just combined, ensuring no dry flour remains.

Using a quarter cup measure, scoop the biscuit dough onto a baking sheet, aiming for 11 biscuits. Spray the measuring cup and spatula with vegetable oil spray to prevent sticking.

Bake the biscuits in the preheated oven for 12 to 14 minutes, rotating halfway through, until they are nice and browned.

Once baked, brush the tops of the biscuits with about 2 tablespoons of melted butter and transfer them to a wire rack to cool slightly.

In the same pan used for the biscuits, add 1 finely chopped onion and sauté until softened, about 5 minutes.

Prepare 2 pounds of small red potatoes by cutting them in half through the thin side to ensure even cooking.

Equipment Needed

Spice Level:

Dietary

Allergens