Buttery Jam Biscuits are much like angel biscuits in they way they use both yeast and chemical leavening agents. Anyone can make them since this recipe is practically no-fail! The result is a supremely buttery, light biscuit with a pocket of jam nestled inside. Use your favorite flavor jam or choose one that fits the current season!
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12
Ingredients
2 ½cups(325g)all-purpose flour
2tablespoonsgranulated sugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
2 ¼teaspoonsinstant yeast, 1 envelope
½cup(113g)unsalted butter, cut into pieces, room temperature
1cup(240ml)buttermilk, warmed to 120°F
¼cup(85g)jam, any flavor
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and yeast. (Put salt and yeast on opposite sides of the bowl.) Stir with a whisk to combine.
Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs. Make a well in the center and pour in half of the buttermilk. Stir with a wooden spoon to combine. Gradually stir in enough of the remaining buttermilk to form a damp, shaggy dough. You may not need the entire cup of buttermilk.
Transfer dough to a well-floured surface and with well-floured hands, knead the dough until it is tender. Roll the dough out to a 1/2 inch thickness, fold it in half, and roll it out to a 2/3 inch thickness. Dip a 2-inch biscuit cutter in flour and cut out biscuits by pressing the cutter all the way through the dough without twisting it.
Place biscuits 1 inch apart on a parchment-lined baking sheet. Cut a 1-inch slit at an angle halfway through the center of each biscuit. Using a piping bag, pipe about 1 teaspoon of jam into the slit. Cover and let rise in a warm place for 10 to 15 minutes.
Preheat the oven to 400°F. Bake biscuits for 12-15 minutes or until golden brown. Serve warm.