Strawberry Jam Biscuits
Ingredients
- 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups) ⓘ
- 1/4 cup sugar
- 1 teaspoon finely grated lime zest ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 3/4 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 3/4 teaspoons kosher salt ⓘ
- 2 1/4 cups all-purpose flour plus more ⓘ
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces ⓘ
- 1 teaspoon finely grated lime zest ⓘ
- 3/4 cup buttermilk ⓘ
Instructions
- 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.
- 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:
Nutrition & Diet Analysis (per serving)
534
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).