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Jam Biscuits

 Jam Biscuits
My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old," relates Mary Lindsay of Durango, Colorado. "We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese," she suggests.
30 ServingsPrep: 30 min. Bake: 20 min.


  • 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.

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Jam Biscuits (continued)

Editor's Note: Warmed buttermilk will appear curdled.
Nutritional Facts: 1 serving (1 each) equals 147 calories, 7 g fat (2 g saturated fat), trace cholesterol, 156 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.