- 4 teaspoons active dry yeast
- 5 tablespoons warm water (110° to 115°)
- 5 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup shortening
- 1-1/2 cups warm buttermilk (110° to 115°)
- Raspberry or plum jelly or jam
- In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture to buttermilk; stir into dry ingredients until combined.
- Turn dough onto a lightly floured surface. Knead 5-6 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Cut a 1-in. slit at an angle halfway through center of each biscuit. Separate dough at cut; fill with 1/4 to 1/2 teaspoon of jelly or jam. Place on ungreased baking sheets (do not let rise). Bake at 400° for 16-20 minutes or until golden brown. Yield: about 2-1/2 dozen.
Originally published as Jam Biscuits in Quick Cooking September/October 2002, p8
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