Top | Breakfast
(recipe, Carrie Floyd)
These biscuits get their sweetness from jam centers. Jammers taste best served warm, fresh from the oven.
- 2 cups all-purpose, unbleached white flour
- ½ tsp. salt
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ cup unsalted butter, cold
- ⅔ cup low-fat buttermilk
- ½ cup jam or fruit preserves: raspberry, strawberry, cherry, or apricot
- Preheat oven to 400 degrees.
- In a large bowl, mix together the dry ingredients. Cut butter into dry ingredients with a knife (or your fingers) until the mixture is crumbly like cornmeal, leaving some large pieces of butter as well. Pour buttermilk into bowl with dry ingredients and stir with a fork, just until the dough comes together. If necessary, add more buttermilk.
- On a floured surface, gather dough into a ball, then roll it out into a ½-inch-thick circle. With floured biscuit or cookie cutters, cut out biscuits. Press together any scraps, then roll out and cut remaining biscuits.
- With the back of a floured spoon or your thumb, make an indentation in the center of each biscuit. Spoon a teaspoon of jam into each indentation.
- Place jammers on a large baking sheet — with an extra baking sheet placed directly underneath to avoid burning the bottoms of the biscuits — and bake for 15 to 20 minutes, or until lofty and golden brown. Serve warm.
I often buy butter in bulk when it's on sale, then store it in the freezer. If you are starting this recipe with a stick of frozen butter, try this: Dredge the stick in flour and grate the frozen butter on a cheese grater dusted with flour directly into the dry ingredients. The size of the butter pieces from the large holes of the grater is just right.