Post by Alison Hein.
Throughout the course of the year, you won’t find much jam in my pantry. Maybe a jar of strawberry in the fridge, perhaps a blueberry variety in the cabinet. But that all changes at Christmas time, when I purchase every flavor and color I can find: blackberry, raspberry, peach, orange….even lemon and lime… in order to satisfy everyone’s favorite cookie craving and my pursuit of a colorful holiday platter.
So just about now, I find myself with a refrigerator full of jam, each jar missing only a spoonful or two. What to do? Bake Jammer Biscuits – simple drop biscuits dressed up and shiny with pretty fruit filling. Lightly sweetened and quick to prepare, Jammers are tasty either hot or cold. Let your kids help you bake – they’ll love making little biscuit craters and filling them to the brim with gooey jam.
Then, in a mere 12 minutes, they’ll be feasting on the fruits (ha,ha) of their labor. Crispy outside, melt-in-your-mouth soft middle, just begging for a tall glass of ice cold milk or a mug of hot, hot coffee. Jammers are just right for a grab and go bite or a mid-morning snack; better yet for a jammy breakfast in bed.
2 cups unbleached white flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter
1 cup milk
1 tablespoon vinegar
¼ cup to ½ cup jam
Preheat oven to 450°. Lightly grease baking sheet and set aside. Combine flour, sugar, baking powder, and salt in large bowl. Cut butter into small pieces and mix with flour, using a pastry cutter if you like, until mixture resembles coarse sand. Stir vinegar into milk. (You can also use buttermilk in place of the milk and vinegar, if you like.) Pour all at once into flour mixture, and stir until just mixed.
Drop batter onto prepared baking sheet using a greased ¼-cup measure. Grease the back of a spoon, and use to make crater-like indentations in tops of biscuits. Fill each biscuit with approximately 2 teaspoons of jam. Bake until crispy and golden, 12 to 15 minutes.
Makes 8 biscuits.