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By , from the Culinate Kitchen collection
Total Time 40 minutes
Yield 8 to 10 jammers


These biscuits get their sweetness from jam centers. Jammers taste best served warm, fresh from the oven.


2 cups all-purpose, unbleached white flour
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
½ cup unsalted butter, cold
cup low-fat buttermilk
½ cup jam or fruit preserves: raspberry, strawberry, cherry, or apricot


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together the dry ingredients. Cut butter into dry ingredients with a knife (or your fingers) until the mixture is crumbly like cornmeal, leaving some large pieces of butter as well. Pour buttermilk into bowl with dry ingredients and stir with a fork, just until the dough comes together. If necessary, add more buttermilk.
  3. On a floured surface, gather dough into a ball, then roll it out into a ½-inch-thick circle. With floured biscuit or cookie cutters, cut out biscuits. Press together any scraps, then roll out and cut remaining biscuits.
  4. With the back of a floured spoon or your thumb, make an indentation in the center of each biscuit. Spoon a teaspoon of jam into each indentation.
  5. Place jammers on a large baking sheet — with an extra baking sheet placed directly underneath to avoid burning the bottoms of the biscuits — and bake for 15 to 20 minutes, or until lofty and golden brown. Serve warm.


I often buy butter in bulk when it’s on sale, then store it in the freezer. If you are starting this recipe with a stick of frozen butter, try this: Dredge the stick in flour and grate the frozen butter on a cheese grater dusted with flour directly into the dry ingredients. The size of the butter pieces from the large holes of the grater is just right.

This content is from the Culinate Kitchen collection.

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