Strawberry Jam Biscuits
This delightful recipe combines sweet, juicy strawberries with a hint of tangy lime zest to create a burst of flavor in every bite. The tender biscuits, filled with homemade strawberry jam, are the perfect pairing for a scoop of creamy vanilla ice cream. Enjoy these warm, freshly baked treats for a deliciously satisfying dessert experience.
— Constant Cookbook
Ingredients
- 12 fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 1/4 sugar
- 1 finely grated lime zest
- 2 fresh lime juice
- 3/4 sugar
- 2 baking powder
- 3/4 kosher salt
- 2 1/4 all-purpose flour plus more
- 1/2 (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 finely grated lime zest
- 3/4 buttermilk
- 1 large egg, beaten to blend
- 1 raw sugar
- Vanilla ice cream (for serving)
Instructions
- Cook strawberries and sugar in a medium saucepan over medium-high heat, stirring occasionally, until jamlike in consistency, 12â15 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-inch thick. Using a 2 1/2-inch 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, 18â22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.
- DO AHEAD: Jam can be made 3 days ahead. Cover and chill.
Comments
No comments found.