Jam-Filled Buttermilk Biscuits

Sandy Hiyoto

  • 4 c flour
  • 6 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Freeze 1 hour.

  • 1 cup (2 sticks) chilled unsalted butter
  • 1-3/4 c. chilled buttermilk
  • Raspberry, cherry, apricot or poha jam

Position rack in center of oven and preheat to 375 degrees.

Cut butter into flour mixture until it resembles coarse meal. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form.

Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2-3/4 inch diameter biscuit cutter, cut out biscuits and transfer to ungreased baking sheet, spacing 1-1/2 inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out more. Insert thumb into center of biscuits. Spoon 1 Tbsp. jam into each hole.

Bake until golden brown, about 25 minutes. Serve warm.

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