Biscuits With Local Jam Recipe
Make Biscuits With Local Jam Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Finish & Serve
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a rack in the middle of the oven.
- 2
Combine dry ingredients
In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar until evenly combined.
- 3
Cut in butter
Cut the cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flaky layers). Keep the butter cold.
- 4
Add wet ingredients
In a small bowl whisk together the sour cream, buttermilk, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix; a slightly shaggy, sticky dough is correct. If the dough seems too dry, add 1–2 tablespoons additional buttermilk.
- 5
Turn out and shape
Turn the dough out onto a lightly floured surface. Gently fold the dough over on itself 3–4 times to build layers, pressing it into a roughly 1-inch thick rectangle. Pat or roll very lightly to about 3/4–1 inch thickness. Using a 2.5–3 inch round biscuit cutter (do not twist), press straight down and lift to cut. Re-combine scraps gently and repeat to cut remaining biscuits. You should get about 8–10 biscuits depending on cutter size.
- 6
Bake
Arrange biscuits on the prepared baking sheet about 1 inch apart for slightly crisper sides or touching for taller, softer sides. If using, brush the tops lightly with melted butter and sprinkle coarse sugar. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven bakes unevenly.
- 7
Cool slightly
Remove biscuits from the oven and transfer to a wire rack. Let cool 5–10 minutes so they set but are still warm — this is ideal for spreading jam.
Finish & Serve
- 8
Warm the jam (optional)
If your local jam is very firm from refrigeration, warm about 3/4 cup of jam in a small saucepan over low heat or microwave briefly (10–15 seconds) until spreadable. Stir to smooth. Do not boil.
- 9
Assemble
Split each warm biscuit horizontally with a serrated knife or by hand. Spread 1–2 tablespoons of local jam on the bottom half of each biscuit (adjust to taste). If desired, add a small pat of softened butter under the jam for extra richness.
- 10
Serve
Replace the top biscuit half and serve immediately while warm. Leftover biscuits keep in an airtight container at room temperature for 1–2 days or refrigerated up to 3 days. Reheat in a 325°F (160°C) oven for 8–10 minutes or microwave briefly before serving.