Strawberry Jam Biscuits

By LRay

Strawberry Jam Biscuits
The key to a tender biscuit is to handle the dough as little as possible.

Makes20

Recipe by Yvette van Boven

Photograph by Oof Verschuren

June 2013

Ingredients

• 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
• 1/4 cup sugar
• 1 tablespoon finely grated lime zest
• 2 tablespoons fresh lime juice

Preparation

Step 1

Cook strawberries and sugar in a medium saucepan over medium-high 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-inch thick. Using a 2 1/2-inch 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: Jam can be made 3 days ahead. Cover and chill.