Best Jam Biscuits Recipes

FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM

Steps:

• For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
• For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
• Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
• Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
• For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
• For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
• For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
• To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
• For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.

JAM-FILLED BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a shallow dish. Dip each biscuit in the melted butter and roll into the cinnamon sugar. Place the coated biscuits on a parchment-lined baking sheet. Use your thumb or the bottom of a small tumbler to make an impression into each biscuit. Fill each indentation with about 2 teaspoons of jam. Bake until golden brown, 13 to 16 minutes. Serve warm.

RUSSIAN JAM BISCUITS FOR TEA TIME

Steps:

• 1. Sift all your dry ingredients into a large bowl.
• 2. Now in the center of the dry ingredients make a hole and the remaining dough ingredients. Knead this all together until combined well.
• 3. Cover lightly with plastic wrap and refrigerate the dough for 2 to 3 hours.
• 4. Remove dough from frig and cut into four equal pieces.
• 5. To assemble: start by rolling out one piece of dough onto a floured work surface, into a nice circle or triangular shape. Now spread bluberry jam or preserves over entire circle, follow with blackberry jam or preserves layer. (you can use your own combination of jams or use just one kind). Sprinkle over the jam with raisins and then repeat using the nuts.
• 6. In jelly roll fashion roll the dough up nicely. Using a pastry brush brush the top and sides of the roll with egg white and then sprinkle with cinnamon and sugar
• 7. Cut the roll into 1 to 1 1/2 inch slices (about 10 to 12 slices per roll)and place on lightly greased cookie sheet about 2 inches apart. (Making sure the sugared side is up)
• 8. Bake in preheated 350 degree oven for about 20 to 25 minutes. Remove and allow to cool. (You can sprinkle while hot with additional sugar or drizzle them lightly with a glaze of powdered sugar, milk and vanilla)
• 9. FOR OPTIONAL NUT FILLING:BRING WATER AND SUGAR TO A BOIL ON THE STOVE IN A SMALL SAUCEPAN. nOW ADD THE ORANGE ZEST AND ALLOW TO SIMMER FOR ABOUT 5 MINUTES.REMOVE FROM HEAT AND ALLOW TO COOL.ADD NUTS TO THIS COOLED SYRUP AND MIX TO COMBINE THOROUGHLY. SPREAD THIS OVER THE DOUGH INSTEAD OF THE JAM OR PRESERVES.

JAM FILLED BUTTERMILK BISCUITS

Steps:

• Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
• Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.

JAM BISCUITS

Steps:

• 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.

JAM FILLED BISCUITS

Steps:

• Preheat oven to 425F.
• Grease a cookie sheet.
• Mix and sift once, then sift into a bowl: Flour, Baking powder, Salt, 2 Tbsp Sugar.
• Cut in the butter (margarine) finely.
• Combine well beaten egg with milk.
• Make a well in the flour mixture: Add liquids, mix lightly with a fork to make a soft dough. Add a little more milk, if necessary, to make a soft dough.
• Knead for 10 seconds on a lightly floured board.
• Roll out to ½ inch (about 1 cm) thickness.
• Cut out with floured 2 ½ inch (about 5 cm) cookie cutter.
• Arrange (well apart) on a greased cookie sheet.
• Make a deep impression in the centre of each round of dough.
• Brush dough with a little milk.
• Sprinkle with 1 Tbsp sugar and cinnamon.
• Drop a small amount of jam into each impression.
• Bake in preheated oven about 12 minutes.
• Serve immediately with butter (margarine).

BISCUITS WITH APPLE CRISP JAM

Steps:

• Preheat the oven to 375 degrees F.
• Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend.
• Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter.
• Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool.
• Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another.
• Preheat oven to 350 degrees F.
• Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
• Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut.
• Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.

CAT'S HEAD BISCUITS WITH TOMATO JAM

Steps:

• For the tomato jam:.
• Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours.
• For the biscuits:.
• Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency.
• Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes.
• Serve the biscuits with the tomato jam.

MYRA'S JAM FILLED BISCUITS

Steps:

• Cream butter and sugar.
• Add eggs, then flour and baking powder.
• Roll into small balls, put onto a baking tray and pat out flat.
• Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
• Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".

SCONES (BISCUITS IN USA) WITH VANILLA BEAN AND MANGO JAM

Steps:

• Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling).
• For scones - preheat oven to 230C fan forced.
• Line a baking tray with baking paper.
• Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together.
• Knead lightly on floured surface until dough comes together and is smooth.
• Gently press out to a 3cm thick round.
• Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier).
• Bake 10 to 12 minutes or until golden and cooked through.
• Serve hot with butter and jam.

BUTTERMILK BISCUITS WITH JALAPENO JAM

Steps:

• For the biscuits: Preheat the oven to 400 degrees.
• In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.
• On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2 inch thickness. With a 3 inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot.
• For the relish: In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
• In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth.
• Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method.

JAM DROP BISCUITS

Steps:

• Preheat the oven to 180 degrees Celsius. Line 2 baking trays with non stick baking paper.
• Beat butter, sugar and vanilla essence until pale and creamy. Add egg and beat until well combined. Add the flour gradually and stir until it is all mixed together properly.
• Flour hands. Roll teaspoonfuls of mixture into balls. Place on tray about 5 cm apart. With a lightly floured finger, create a small indention in the centre of each ball. Spoon half a teaspoon into the centre of each biscuit.
• Bake for 15 minutes or until golden brown. Wait 30 minutes for biscuits to harden.

DRUMSTICKS WITH BISCUITS AND TOMATO JAM

Steps:

• Preheat the oven to 400 degrees F. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes. Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl. Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted into the center registers 155 degrees F, about 15 minutes. Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.

STRAWBERRY JAM BISCUITS

Steps:

• Cook strawberries and sugar in a medium saucepan over mediumhigh heat, stirring occasionally, until jamlike in consistency, 12-15 minutes. Remove from heat; stir in lime zest and juice. Pour into a shallow bowl and let cool.
• Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.
• Roll out dough about 1/2" thick. Using a 2 1/2" biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.
• Place biscuits on a parchment-lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot.
• Bake biscuits until golden brown, 18-22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.
• DO AHEAD: Jam can be made 3 days ahead. Cover and chill.