Description
This recipe features fluffy, tender biscuits with sweet, vibrant strawberry jam swirled through them, offering a bakery-level treat for any family meal. It transforms basic ingredients into something truly special for any household.
Ingredients
Scale
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 1 cup cold buttermilk (or combine 1 cup regular milk with 1 tablespoon lemon juice, let sit 5 minutes)
- 0.5 cup good quality strawberry jam
Instructions
- Prep Oven & Dry Mix: Preheat oven to 425F (220C). Line a standard baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and airy.
- Cut in Butter: Add the cold, cubed butter to your dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces visible.
- Add Buttermilk: Pour in the cold buttermilk. Mix gently with a fork or spatula just until combined; the dough should look shaggy and moist. If it looks too dry, splash in 1-2 tablespoons of cold buttermilk until it barely comes together.
- Shape & Swirl: Turn the shaggy dough onto a lightly floured surface. Gently pat or roll the dough into a 1-inch thick rectangle, about 8×10 inches. Evenly spread the strawberry jam over the dough, leaving a small border along one long edge. Carefully roll the dough from the opposite long side into a snug log. Use a sharp knife to cut the log into 12 equal rounds, each about 1.5 inches thick.
- Bake to Golden: Place the biscuit rounds on the prepared baking sheet, leaving a little space between them. Bake for 15-18 minutes, or until the tops are golden brown, the edges are lightly crisp, and a gentle press on the center feels firm yet tender.
Notes
For super flaky biscuits, always use cold butter and buttermilk to prevent premature melting. Avoid overmixing the dough, as this can lead to tough biscuits; mix until just combined. Use minimal flour during shaping to prevent drying out the dough. Consider raspberry jam or a lower-sugar jam for variations. Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (about 80 g)
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: joanna gaines, biscuit, strawberry jam, swirl, easy, family-friendly, homemade, baking, sweet, fluffy