Can I make these biscuits ahead of time?

Yes! You can cut and fill the biscuits, then refrigerate them for a few hours before baking. For longer storage, freeze the shaped, jam-filled biscuits solid on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.

Why does my dough look shaggy and uneven? Is that right?

That’s exactly right. A shaggy dough means you haven’t overmixed, which is key to tender, flaky biscuits. Smooth dough = tough biscuits. We’re embracing a little mess for a much better result.

Can I use milk instead of buttermilk?

Buttermilk is best for flavor and tenderness, but in a pinch you can make a quick substitute by adding a splash of lemon juice or vinegar to milk and letting it sit for a few minutes. It won’t be quite as rich, but it will still work.

What kind of jam works best in these biscuits?

Thicker preserves or jam work best—think strawberry, apricot, raspberry, or mixed berry. Avoid anything too thin or syrupy, as it can run off the biscuit rather than settling into that jammy center.

Why shouldn’t I twist the biscuit cutter?

Twisting seals the edges of the dough, which can prevent the biscuits from rising tall and creating those flaky layers. Press straight down and lift straight up for the best height and texture.

The Bakehouse Texas Big Buttermilk Biscuits Jammers

Description

Big, flaky, golden buttermilk biscuits with a jammy center that bubbles and caramelizes in the oven. The secret is cold butter, a light touch, and trusting that messy dough makes the flakiest biscuits.

Ingredients

Scale

4 cups (500 grams) all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 teaspoon baking soda
2 sticks (226 grams) cold unsalted butter, cut into ½-inch cubes
1 ¼ to 1 ½ cups (295–355 ml) buttermilk, cold (low-fat or full-fat)
¾ cup preserves or jam (strawberry, apricot, mixed berry — your call)

Cook Mode Prevent your screen from going dark

Instructions

Place a rack in the upper third of the oven and preheat to 350°F. Line it with parchment paper and set aside.
In a large bowl (or the bowl of a stand mixer fitted with the paddle), whisk together the flour, sugar, baking powder, salt, and baking soda.
Add the cold butter cubes. Using your fingertips or the paddl e on low speed, blend the butter into the flour until the mixture looks mealy and crumbly. You should still see visible pieces of butter the size of small coins. If at any point the butter feels soft, pop the bowl into the fridge for 10 minutes. We want to keep things cold!
Make a well in the center of the flour mixture and pour in 1 cup of the buttermilk all at once. Using a fork or the mixer on low speed, gently bring the dough together. It will look shaggy and rough with some dough pockets very wet with buttermilk and other more dry bits of flour. That means we’re not overworking it.
Add another ¼ cup buttermilk and mix just enough to gather the loose flour at the bottom. The dough should form large, messy clumps. If it’s still dry and crumbly, add additional buttermilk 1 tablespoon at a time, mixing minimally after each addition. Stop mixing while there are still streaks and visible butter pieces. We are not chasing smoothness.
Turn the dough onto a lightly floured surface. Use the heels of your hands to gently gather it into an oblong slab about 1 ½ to 2 inches thick. It won’t be pretty and that’s fine.
Use a 2.5-inch biscuit cutter to cut straight down — no twisting. Twisting seals the edges and we want lift. Gather scraps gently, stack them, pat back to thickness, and cut again.
Using your thumb, press a deep indentation into the center of each biscuit. Almost to the bottom, but not quite through. Think pinch pot, not crater. Be gentle with the outer edges. The sides are where the flaky layers build.
Spoon about 1 tablespoon of jam into each center. Don’t overfill. It will bubble and settle beautifully in the oven. Arrange biscuits on the prepared sheet about 1 ½ inches apart.
Bake for 35 to 40 minutes, rotating the pan halfway through. You’re looking for deep golden tops, crisp edges, and jam that’s thickened and glossy. The bottoms should feel set and lightly browned.
Let the biscuits cool on the pan for 10–15 minutes before serving. The jam is molten lava at first and we are not trying to injure ourselves. Serve warm with coffee. Maybe with a little extra butter on the side if you’re feeling bold.

Notes

Unbaked (and jam-filled) biscuits can also be baked after resting overnight in the fridge (no longer than overnight in the fridge or the biscuit dough will start to grey.

Unbaked (and jam-filled) biscuits can also be baked from frozen, adding an additional 5 minutes to the baking time though just keep an eye on them at 35 minutes or so.