fig jam: it's delicious.

My first foray into fig preserves turned out to be a success; last night, some impromptu biscuits (glorious in their own right) were topped with spoonfuls of golden fig preserves. 

The preserves are sweet and have a lovely texture. They're just the right consistency, if I do say so myself. I think the frozen plate test does the trick. (I learned it here--thanks, Kristina!)

The biscuits started out as two-ingredient biscuits, until I decided to consult Mark Bittman and found a similar....but different...recipe to follow. 

A Riff on Mark Bittman's Quick Drop Biscuits

2 cups AP flour

scant 1 tsp salt

3 tsp baking powder

1 tsp baking soda

4 tbls cold butter, cut into cubes

1 cup nonfat plain yogurt, plus two tbls 1% milk

Preheat the oven to 450 (or ready a toaster oven) and butter/flour/grease a 9" round cake pan. Mix the dry ingredients with a whisk and cut in butter with a pastry cutter. Blend until butter is incorporated in smaller-than-pea-sized bits. (How's that for accurate?) Add the yogurt and mix. If batter is still bone-dry in parts, add milk and stir. Batter should be very shaggy. Drop in large spoonfuls into the cake pan (these can be messy!). Bake for 10-15 minutes, or until biscuits are golden-brown and cooked through. 

Enjoy HOT, with a spoonful of fresh preserves on top!

Ryan was hesitant to try these--but one bite in, he was hooked too. These are buttery. And moist. And fluffy. And just downright delicious. We almost devoured the entire pan, but had the self-restraint to save a few for breakfast.