Blueberry Jam & Biscuits
Blueberry Jam & Biscuits
Ingredients
For the Blueberry Jam
- 1 quart fresh blueberries
- 1 tablespoon granulated sugar
- 3 tablespoons water, or up to 4 tablespoons, as needed
For the Easy Biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, 1/2 stick, frozen
- 1 cup cold buttermilk
- as needed unsalted butter, for serving
Instructions
- 1
To make the blueberry jam, combine the fresh blueberries, granulated sugar, and 3 to 4 tablespoons of water in a medium saucepan. Cook over low heat, stirring occasionally, until the berries burst and the liquid thickens into a syrup. This will take approximately 10-15 minutes. Remove from heat and set aside to cool.
⏱️ 15 min
- 2
Preheat your oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 450
- 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
⏱️ 2 min
- 4
Using a box grater, grate the frozen butter directly into the dry ingredients. Use your hands to quickly work the grated butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the butter, as this can lead to tough biscuits.
⏱️ 3 min
- 5
Pour the cold buttermilk into the flour and butter mixture. Mix by hand until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
⏱️ 2 min
- 6
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself several times (about 4-5 times) to create layers. This helps achieve a flaky texture.
⏱️ 3 min
- 7
Press the dough down with your hands to a thickness of approximately 1 inch. Using a round biscuit cutter (about 2-2.5 inches in diameter), cut out the biscuits. Try to cut them as close together as possible to minimize scraps. Gather any scraps, gently press them together, and cut out additional biscuits.
⏱️ 5 min
- 8
Place the cut biscuits on the prepared baking sheet, ensuring they are not touching if you prefer crispier sides, or slightly touching if you prefer softer sides.
⏱️ 1 min
- 9
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top and cooked through.
⏱️ 20 min•🌡️ 450
- 10
Serve the biscuits hot, split open, with a generous dollop of the homemade blueberry jam and extra butter, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Jam & Biscuits
For the Blueberry Jam
- 1 quart fresh blueberries
- 1 tablespoon granulated sugar
- 3 tablespoons water, or up to 4 tablespoons, as needed
For the Easy Biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, 1/2 stick, frozen
- 1 cup cold buttermilk
- as needed unsalted butter, for serving
Instructions
- 1
To make the blueberry jam, combine the fresh blueberries, granulated sugar, and 3 to 4 tablespoons of water in a medium saucepan. Cook over low heat, stirring occasionally, until the berries burst and the liquid thickens into a syrup. This will take approximately 10-15 minutes. Remove from heat and set aside to cool.
⏱️ 15 min - 2
Preheat your oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 450 - 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
⏱️ 2 min - 4
Using a box grater, grate the frozen butter directly into the dry ingredients. Use your hands to quickly work the grated butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the butter, as this can lead to tough biscuits.
⏱️ 3 min - 5
Pour the cold buttermilk into the flour and butter mixture. Mix by hand until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
⏱️ 2 min - 6
Turn the dough out onto a lightly floured surface. Gently fold the dough over itself several times (about 4-5 times) to create layers. This helps achieve a flaky texture.
⏱️ 3 min - 7
Press the dough down with your hands to a thickness of approximately 1 inch. Using a round biscuit cutter (about 2-2.5 inches in diameter), cut out the biscuits. Try to cut them as close together as possible to minimize scraps. Gather any scraps, gently press them together, and cut out additional biscuits.
⏱️ 5 min - 8
Place the cut biscuits on the prepared baking sheet, ensuring they are not touching if you prefer crispier sides, or slightly touching if you prefer softer sides.
⏱️ 1 min - 9
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top and cooked through.
⏱️ 20 min•🌡️ 450 - 10
Serve the biscuits hot, split open, with a generous dollop of the homemade blueberry jam and extra butter, as desired.
⏱️ 1 min