These lovely little biscuits have a great crunch to them as well as a special added dose of sweetness with fresh jam baked right in. If you haven’t had your Christmas brunch yet, consider making a batch of these!
Grand Central Bakery Jammers
recipe from The Kitchn (this is a halved batch; visit the link for the full batch amounts)
2 cups flour
1 1/2 Tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick butter, chilled in the freezer until very cold
3/4 cup cold buttermilk
6-7 Tablespoons of fruit jam – I used peach vanilla jam
Heat the oven to 350. Line a baking sheet with parchment. Mix all of the dry ingredients together in a food processor and whiz until things are combined. Cut your cold butter into 1/2 inch dice. Add the butter in the food processor and whiz until the butter is well cut into dry ingredients (stuff will look kind of shaggy). Add your buttermilk and pulse until a dough has formed (don’t buzz the tar out of this – you don’t want tough biscuits due to overprocessing). Dump the dough out onto a floured surface. Using your hands, gently pat the dough together into an oblong shape about 1 to 1 1/2 inches thick. Use a large biscuit cutter and cut out biscuits, laying them on the baking sheet close together. Pat your scraps back together into the original shape and cut biscuits until you have no more dough left. I got 7 biscuits total out of my dough. The full recipe is supposed to make 10-12. Using your thumb, make a slight indentation in the biscuit being careful not to smoosh the entire thing. You just want a nice little well in the middle for your jam. Place about a tablespoons worth of jam into the wells. Place the sheet in the oven and bake until the biscuits are golden and cooked through.
p.s.: this is a short entry because I GOT AN IPAD FOR CHRISTMAS. And I’m going to play with it. All day.