Breakfast for a Legend: Buttermilk Biscuits & Strawberry Jam

André Leon Talley Photographed by Jonathan Becker

Words cannot begin to express the adoration I have for Mr. André Leon Talley. He inspired my belief that I too could one day become a fashion editor. Although my life has taken an unexpected turn, I still owe a great deal of my eye for beauty and love of fashion to his exemplary career as editor-at-large for American Vogue. A fellow black Southerner like myself made it into that world, working under Diana Vreeland before becoming an iconic figure himself, no easy feat. His passing last year marked an end to the original fashion era and the noteworthy journalists, designers, and tastemakers that it comprised. This post is my humble tribute to him and the magnitude of hope he's given to fashion hopefuls in the black community and beyond.

Some weeks ago Christie's held an auction for his estate and granted an exclusive preview hosted by the Black in Fashion Council. A little birdie who attended informed me that it was a breakfast event yet there were only sad little croissants and juice...what a missed opportunity!! Knowing that André loved a Southern buttermilk biscuit, I can't imagine why that wasn't an option. I believe any event held in honor of someone who has passed on should include something they enjoyed eating in their lifetime.

Someone's favorite food is so indicative of what brings them pleasure in life, what gives them comfort, and a window into nostalgic memories they may cherish. When I learned that this great Vogue journalist still adored a buttermilk biscuit, I wasn't surprised that he still appreciated his Southern roots and would forever find comfort in the simple joys it gave. The humble biscuit, if done right can be a luxury to eat. Though most Southern food is considered "low brow," it is so rich in history and so sinfully delicious that I believe with a little dressing up, it deserves a place in any fine setting. So I decided to make buttermilk biscuits "a little dressed up" in Mr. Talley's honor.

For these simple buttermilk biscuits, I used an old recipe that my mother taught me growing up. This recipe was handed down to my mother by her mother. Not only do I enjoy making these because of the connection I feel with my family, but I also love how incredibly simple they are. If you don't bake often you'll be able to pull these off. These don't require any extra folding, a rolling pin, or a dough cutter if you don't have those handy. To make these ideal for entertaining, I used a small espresso cup to cut the dough into smaller rounds and served them on an elegant porcelain serving plate.

As a nod to André's iconic red Norma Kamali blanket coat, I developed a strawberry jam recipe made with champagne that is bright in color and bright in flavor. I think the champagne adds a little decadence befitting the celebration of André's life and legacy. If you don't have champagne on hand, a prosecco or another dry sparkling wine will do. Franciacorta will work beautifully if you have it!

Down to earth and a little decadent, make this for your weekend brunch or tea time with friends. Don't forget to pour a glass of bubbles and have a toast to this legend. I would love to hear what you think of this recipe and if you have any questions, feel free to DM me! See my buttermilk biscuit and strawberry-champagne jam recipe below:

Buttermilk Biscuits & Strawberry-Champagne Jam

Serves about 12 mini biscuits and 2 1/2 cups of jam

Ingredients

Buttermilk Biscuits

• 2 cups fine self-rising flour

• 1 1/2 tsp salt

• 1 tsp of sugar (optional)

• 7 tbsp chilled unsalted butter,

• ¾ cup cold buttermilk

• 3 tbsp buttermilk for brushing

Strawberry-Champagne Jam

• 2 cups of sliced strawberries

• 1 Splash of Champagne, Prosecco, or Franciacorta Brut (About 5-6 Tbsp)

• 1 cup of sugar

• Juice of 1/2 lemon or 1/2 orange

• 1 tsp of fruit pectin

Directions

1. Preheat oven to 220 degrees C (425 F). Line a baking sheet with a silpat or parchment paper.

2. Whisk flour, salt, and sugar together in a large bowl. Add cold butter slices and cut into the flour with a fork or food processor until the mixture resembles coarse crumbs.

3. Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently with a spoon until just combined.

4. Turn dough onto a floured work surface and pat it together into a rectangular mound.

5. Fold and knead the rectangle slightly, 1-2 times. *The more you touch the dough with your hands, the less tender they will be*

6. Using your hands or rolling pin, flatten the dough out on the floured surface to about 1/2-1inch inch thick. Use a 1 1/2-inch round biscuit or cookie cutter to cut biscuits. You could also use a small espresso cup if you have it. Re-roll any leftover dough to cut more biscuits; you should get about 12 mini biscuits.

7. Transfer the biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.

8. Bake until the biscuits are flaky and golden brown, about 8 minutes.

Optional: Brush with a little extra butter while warm.

Strawberry-Champagne Jam

1. Place a saucepan on low heat, and add in strawberries and champagne.

2. As the strawberries begin to soften about 8-10 minutes, add in sugar.

3. Once the sugar has dissolved, add lemon or orange juice and lightly mash strawberries.

4. Reduce for about 8 minutes, stirring occasionally.

5. Stir in pectin and let cook for about 2-3 minutes. Take off the heat and let it cool.

6. Store in an airtight jar or serve immediately

Extras:

* If you want to make full-sized biscuits, use a 2 1/2-inch cookie cutter and bake for about 15 minutes.

* Use the extra jam for toast, butter cookies, or stir into greek yogurt!