Sweet Biscuits with Strawberry Jam

I love a fresh hot biscuit y’all!

I grew up making these Sweet Biscuits with Strawberry Jam with my mama.

My mama used to make fresh biscuits all of the time.

Not only are these sweet biscuits easy to make my Strawberry Jam is even easier.

All I did was take fresh strawberries and cooked them with a little lemon juice and sugar.

Bring everything to a boil and watch as the magic happens.

Oh, don’t forget to add a little vanilla to the jam.

I believe adding vanilla brightens the jam up.

It could all be in my mind but that’s what my mama would add so I am gonna keep following tradition.

Once the jam has cooled pour it into a pretty jar and place into the refrigerator to completely chill.

While the jam is chilling it’s biscuit time!

Buttermilk, flour, and slightly frozen butter!

Sift the dry ingredients together into a large bowl.

Grate the butter over the dry ingredients.

Mix well with a fork.

Pour in buttermilk and mix well.

The key is to not over mix the biscuits.

The dough should be slightly sticky.

Turn the dough onto a floured work surface.

Knead the dough about 7 times.

Now it’s cutting time!

You don’t need a fancy biscuit cutter to cut these babies out.

My mama used to use whatever she could find around the kitchen to cut her biscuits.

Her tool of choice was her hands.

My mama would pat the biscuit dough out to her desired thicken and cut the dough with a knife into how many pieces she wanted.

This dough will get you around 8 large biscuits. I used a small cutter and got more.

I prefer larger biscuits. Then form the dough into a biscuit shape and place into a buttered skillet.

Bake the biscuits at 475 for about 12-15 minutes.

Coat with butter and serve with the fresh jam.

Enjoy!

Sweet Biscuits with Strawberry Jam

2 cups flour, all-purpose, plus more for dusting

1 1/4 cups whole milk

6 tablespoons butter, unsalted, plus more to top biscuits with

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Strawberry Jam:

1 1/2 cups strawberries, fresh

1 cup white sugar, granulated

1 tablespoon lemon juice

1 teaspoon vanilla extract

Directions:

Preheat over to 475 degrees.

Butter a skillet are cookie sheet and set aside.

Place butter and cheese grater in the freezer for about 30 minutes.

Prepare the Jam by adding the rinsed strawberries into a sauce pot over high heat.

Chop the strawberries using a spoon, leave them slightly chunky.

Once the strawberries are mushy add the lemon juice.

Boil for a couple of minutes. Add the sugar and stir.

Cook about 5 minutes more over medium high heat.

Add the vanilla and remove from the heat. Allow mixture to cool around 30 minutes.

Place into a clear jar and refrigerate.

To Prepare the Biscuits:

Preheat oven to 475 degrees.

Sift together flour, salt, baking soda, baking powder, and baking soda into a large bowl, mix well.

Grate the butter over the flour mixture, mix well with a fork.

Add buttermilk, and mix well. Pour over flour mixture.

Mix the dough without over mixing it.

The dough should be slightly sticky.

Add about 1/4 cup of flour to a work board and place the dough on the board.

Knead about 7-10 times.

Flatten out dough and using a biscuit cutter cut dough out.

Dip the cutter in flour first then cut into dough to prevent sticking.

You can also use your hand to form the biscuits.

Place biscuits into a buttered skillet and bake about 15 minutes at 475 degrees.

Coat with melted butter and serve with fresh jam.