What’s better than a buttermilk biscuit? One that’s already topped with your favorite jam! These simple buttermilk jam biscuits are so easy, really delicious, and full of amazing fruit flavor in every bite! I’ve heard of Grand Central Bakery’s Biscuit Jammers, which these are inspired by. I’ve never had them, but if they’re as good as this recipe, I would love them!
To start, this recipe is a simple buttermilk biscuit. You can omit the jam if you want to keep it savory for a nice side to any meal. But if you want a yummy treat, I suggest adding your favorite jam, mine tends to be the raspberry Bonne Maman preserves, on top of your biscuits before baking. The oven will help dry out the preserves even more, so you get chewier, jammy filling on top.
Helpful buttermilk biscuits recipe tips
To troubleshoot some problems you may have as you make these buttermilk biscuits, here are a few tips that helped me out:
- Make sure everything is cold or frozen. I use frozen butter to help make sure that the dough will flake after baking. The colder the dough, the better.
- If you don’t have buttermilk, add a tablespoon and a half of lemon juice or white vinegar to a 1 1/2 cup of milk to create your own. The buttermilk will add a great richness and more fat to the biscuit.
- When putting an indent into the biscuit, push with your thumb through the center and make a little well in it. This allows the jam to sit in the middle of the biscuit as it cooks
You can enjoy this recipe for breakfast, as a snack, or with your coffee or tea. If you really love this recipe, please try my other Blueberry Lemon Scones recipes that uses a lot of the same techniques as this one. Enjoy!
Buttermilk Jam Biscuits
- 1 cup 2 sticks unsalted butter, frozen
- 4 cups all-purpose flour mixed
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 1/2 cups buttermilk
- 1 tsp vanilla extract
- 3/4 cup fruit jam raspberry, cherry, or your choice
- Preheat your oven to 350°F. Lightly grease a baking sheet or line with parchment and set aside.
- Grate frozen butter into a bowl.
- Combine flour, baking soda, baking powder, sugar, and salt. Add in the grated butter and mix together with your hands lightly to cover each piece of butter with the dry ingredients. You want the dough to have pieces of butter throughout.
- Mix in the buttermilk until the dough comes together, making sure all the dry ingredients are incorporated. Do not over mix the dough. You’ll still want to see butter pieces throughout it.
- Turn the dough out on a floured surface. Using your hands, press the dough into a rectangle that is about 2 inches high. Use a 2 1/2” biscuit cutter to create biscuit rounds. Please each round on the prepared baking sheet, leaving about an 1 to 2” of space in between each biscuit. Combine the leftover scraps with your hands and repeat the process of cutting out more biscuits.
- Use your thumb to make a small imprint in the center of each biscuit. Put 1 tbsp of your favorite jam in each of the imprints.
- Place in the oven for 30 to 40 minutes or until the side of the biscuits are golden brown. Take them out of the oven, let the biscuits cool on a wire rack for 15 minutes, and enjoy!