February 21, 2021

Buttermilk Biscuit Jammers

Every now and then I'll see a bake posted on Instagram and think to myself, "Now why didn't I think of that?"  This exact thing happened recently when I saw SF Cooking School post a picture on their Instagram stories of their take on Grand Central Bakery's famous buttermilk biscuits filled with jam.   These Buttermilk Biscuit Jammers are a genius combination of flaky, buttery biscuit filled and sweet, fruity jam.  I had to make some for myself.   
If you search google you can find Grand Central's recipe for their jammers pretty easily, like this one, but since I still had plenty of White Lily self-raising flour leftover from a past trip to Charleston I made my version of the buttermilk biscuit jammers with that instead.  The recipe was one I found on White Lily's Instagram account and only requires four ingredients: self-rising flour, butter, buttermilk and jam.     

The key to getting super flaky biscuits is to make sure all of your ingredients are COLD!  It also doesn't hurt that this particular recipe has a lamination technique that produces multiple layers.  Once I combined the flour and grated butter in a bowl I left it in the freezer overnight to ensure it was at the ideal temperature.  The next day I mixed in the cold buttermilk and shaped, folded, cut and filled the dough.  Use your favorite jam to fill the biscuits.  I used some store bought as well as homemade jams so I had a nice variety. 

As I write this post I literally just polished off my third biscuit.  They are THAT good and everything you'd want in a buttermilk biscuit.  Next time I make them I'll adjust for the following: cut the biscuits with slightly smaller cutter (using a 2" round cutter) and make the jam indentation a bit wider (so you get more jam!).  
Buttermilk Biscuit Jammers
Makes about 9 biscuits
2 1/2 cup White Lily self-rising flour
1/2 cup (1 stick) butter, frozen
1 cup buttermilk, chilled 
1/2 cup your favorite jam

Preheat oven to 475F.

Put flour in a medium sized bowl.  Grate frozen butter into the flour and toss to quickly distribute.  Chill in the freezer for 10 minutes. [I left it in the freezer overnight.]

Make a well in the flour/butter mixture and add buttermilk straight from the fridge.  Stir 15 times or until the flour is moistened.

Turn dough out onto a lightly floured surface and shape into a rectangle. Fold dough in thirds, turn, and press into a rectangle again.  Repeat 4 times.

Flour your rolling pin and roll dough to a 1/2-inch thickness.  Cut biscuits with a 2 1/2-inch round cutter.  [Next time I'm going to use a 2-inch cutter because I like my biscuits a little smaller.]  

Line a baking sheet with parchment and place dough rounds on it, spacing them an inch apart.  Using your thumb make a wide thumbprint in the center of each dough round, making sure not to go too deep.  Fill with jam.

Bake for about 15 minutes or until golden brown.

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