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1
Using a vegetable peeler remove the zest of the oranges and lemons.
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2
Cut the zest pieces into thin slices, then finely chop or grind and set aside.
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3
Peel and discard remaining white part of the peel from fruit.
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4
Chop fruit pulp, reserving any juice and set aside.
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5
Place the peels, water and baking soda in a saucepan.
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6
Bring to a boil over high heat.
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7
Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
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8
Add the reserved fruit and juice and cover.
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9
Simmer an additional 10 minutes.
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10
Stir the 6 cups sugar into the prepared fruit in the saucepan.
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11
Add the butter to reduce foaming.
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12
Bring mixture to a full rolling boil on high heat stirring constantly.
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13
Stir in pectin.
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14
Return to a boil and boil exactly 1 minute, stirring constantly.
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15
Stir in pectin.
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16
Remove from heat and skim off any foam with metal spoon.
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17
Toss the blueberries with honey.
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18
Place into a small saucepan and cook over medium heat for 1 minute.
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19
Scoop out blueberries and add to marmalade.
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20
Reduce liquid to a syrup and stir into the finished marmalade.
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21
Serve at room temperature.
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22
For the biscuits:
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23
Preheat oven to 450 degrees F.
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24
Combine flour, baking powder, baking soda and salt in a large bowl.
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25
Using a dough cutter, combine until ingredients are incorporated.
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26
Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
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27
Add the buttermilk and pulse until the mixture just begins to come together.
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28
Scrape the dough onto a lightly flour counter.
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29
Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
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30
Use a 3-inch round cutter to cut out biscuits.
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31
Press together the scraps of dough, and repeat process.
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32
Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper.
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33
Bake the biscuits for 12 to 15 minutes or until lightly golden brown.
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34
Remove from the oven and brush the tops with melted butter.
