Strawberry Jam Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 cup sugar
- 2 tablespoons fresh lime juice
- 3/4 cup buttermilk
- 1 tablespoon raw sugar
- 3/4 teaspoons kosher salt
- 2 1/4 cups all-purpose flour plus more
- 1 teaspoon finely grated lime zest
- vanilla ice cream (for serving)
- 1 large egg, beaten to blend
- 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
- Carbohydrate 23 g(8%)
- Cholesterol 22 mg(7%)
- Fat 5 g(8%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(15%)
- Sodium 129 mg(5%)
- Calories 146
PreparationFor strawberry jam: 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. For biscuits: 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.
PreparationFor strawberry jam: 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. For biscuits: 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.
