Biscuits & Jam Recipe

Prepare oven and dry mix

Preheat oven to 450°F (230°C). Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.

Cut in the butter

Add the very cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut/blend the butter into the flour until pieces are pea-sized and the mixture looks coarse and crumbly with some larger butter bits remaining. Work quickly to keep butter cold.

Add buttermilk and form dough

Make a well in the center and pour in cold buttermilk. Using a wooden spoon or rubber spatula, stir just until dough comes together and most of the dry flour is incorporated. The dough will be shaggy and slightly sticky. Do not overmix.

Fold and pat

Turn the dough out onto a lightly floured work surface. Gently fold the dough over itself 3–4 times to create layers (pressing down slightly each time), then pat to a 3/4- to 1-inch thick rectangle. Avoid heavy kneading.

Cut biscuits

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut rounds. Gather scraps, gently press once more to 3/4-inch thickness and cut additional biscuits. Arrange biscuits close together on the prepared baking sheet for higher rise.

Brush and bake

Brush the tops lightly with heavy cream. Bake in the preheated oven for 12–15 minutes, until tops are golden brown and the bottoms are cooked. Rotate the pan halfway through baking for even color.

Cool

Transfer biscuits to a wire rack and let cool 5–10 minutes before serving. Serve warm.

Combine and macerate

In a medium saucepan, combine berries, sugar, lemon juice, lemon zest, and water. Let sit 10 minutes to macerate and release juices.

Cook down

Place the saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low and simmer, stirring frequently and gently mashing a few berries with a wooden spoon, until the mixture thickens to a jammy consistency, about 12–18 minutes. Skim any foam from the surface if necessary.

Test and cool

To test, place a small spoonful on a chilled plate — it should hold together and not run. If it's still loose, simmer 1–3 more minutes. Remove from heat and let cool to room temperature; jam will thicken further as it cools. Transfer to a jar and refrigerate until ready to serve (keeps ~2 weeks refrigerated).

Mix

In a small bowl, combine room-temperature butter, white miso paste, honey, smoked paprika, and salt. Use a fork or small spatula to blend until smooth, evenly colored, and creamy.

Adjust and chill

Taste and adjust honey or salt as desired. Transfer butter to plastic wrap or a small ramekin. If making ahead, chill until firm; bring to room temperature briefly before serving so it's soft-spreadable.