Jam Biscuits Recipe
Jam Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Jam Biscuits in Quick Cooking September/October 2002, p8

Nutritional Facts

1 each: 147 calories, 7g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Jam Biscuits in Quick Cooking September/October 2002, p8

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