Buttermilk Biscuits with Butter and Jam
Flaky, tender buttermilk biscuits served warm with softened butter and strawberry jam for a classic American breakfast or light meal.
- American breakfast
- baked good
- baking
- Buttermilk biscuits
- classic
- flaky
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
unsalted butter · 0.75 Cup
Land O Lakes Unsalted Butter in Half Sticks
38%
Details
all-purpose flour · 2.5 Cup
Kroger® All Purpose Bleached Enriched Flour
34%
Details
strawberry jam · 0.5 Cup
Smucker’s Strawberry Jam
17%
Details
cultured buttermilk · 1 Cup
Mayfield Cultured Whole Buttermilk
13%
Details
baking powder · 1 Tablespoon
Kroger® Baking Powder
5%
Details
kosher salt · 1 Teaspoon
David's Kosher Salt
1%
Details
granulated sugar · 1 Tablespoon
Domino Pure Cane Granulated Sugar, 4 lb. Bag
1%
Details
baking soda · 0.25 Teaspoon
ARM & HAMMER Pure Baking Soda
Sale
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-2 1/2 cups
- cultured buttermilk-1 cup
- unsalted butter-3/4 cup
- strawberry jam-1/2 cup
- granulated sugar-1 tablespoon
- baking powder-1 tablespoon
- kosher salt-1 teaspoon
- baking soda-1/4 teaspoon
Preheat the oven to 450°F and line a baking sheet with parchment paper. Cut 1/2 cup of the butter into small cubes and keep it cold; set the remaining 1/4 cup aside to soften for serving.
Reserve 2 tablespoons of the flour for shaping. In the mixing bowl, whisk together the remaining flour, sugar, baking powder, baking soda, and salt until evenly combined.
Add the cold cubed butter. Press the butter into the flour with your fingertips until the mixture contains pea-size pieces and a few thin flakes; work quickly so the butter stays cold.
Pour in the buttermilk and stir just until a shaggy dough forms. Do not mix until smooth; a few dry patches help prevent tough, overworked biscuits.
Do not taste the raw dough because uncooked flour can contain harmful bacteria.
Dust the work surface with some reserved flour and turn out the dough. Gently press it into a rectangle, fold it into thirds, and rotate it a quarter turn. Repeat the pressing and folding twice more to build flaky layers.
Pat the dough into an 8-by-6-inch rectangle about 3/4 inch thick, using the remaining reserved flour as needed. With a floured knife, cut straight down into 8 biscuits measuring about 2 by 3 inches; avoid sawing or twisting the knife.
Cut the dough on a stable, dry surface and keep fingers away from the knife blade.
Arrange the biscuits on the prepared baking sheet with about 1 inch between them. Bake for 14 to 16 minutes, until they are well risen and golden brown on top.
Use oven mitts when handling the hot baking sheet, and keep its handle and edges clear of the work area.
Let the biscuits cool on the pan for 3 minutes, then transfer them to a rack. Split and serve warm with the softened butter and strawberry jam.
How did it turn out?
Rating and review tools are unavailable right now.