- Strawberry Jam
- 12 oz fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 1/4 cup sugar
- 1 tblsp finely grated lime zest
- 2 tblsp fresh lime juice
- 3/4 cup sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 2 1/4 cups all-purpose flour
- 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1 tsp finely grated lime zest
- 3/4 cup buttermilk
- 1 large egg, beaten to blend
- 1 tblsp raw sugar
Hold the phone because I just found a super helpful tool that I think every kitchen needs. A strawberry huller. And I’m sure you’re probably saying the same thing my boyfriend said, ‘Why can’t you just cut the top off?’ Well because that wastes a good amount of perfectly good strawberry! You don’t even have to take the leaves off before you hull it. Amazing. And just because I think this tool is so amazing I’m giving one away today. Leave me a comment below on what you think of these little biscuits and I’ll randomly draw a winner on Friday morning!
So where were we…Strawberry Jam Biscuits. Not too sweet to where you can serve them for breakfast on a Saturday morning but just sweet enough to serve with a side of vanilla bean ice cream. Very versatile. So grab your strawberry huller and join me on this biscuit excursion.
Let’s start by making the jam. Place the strawberries and sugar into a medium saucepan turned to low. Slowly cool down the strawberries until they turn into a jam-like texture and then add in the lime zest and juice. Place the jam in a small shallow bowl to cool while you prepare the biscuits.
Preheat oven to 400°. Whisk the sugar, flour, baking powder and salt in a medium bowl. Add in the butter and with your fingers crumble the butter into the flour mixture until it becomes very crumbly. Add in the buttermilk and mix until it moistens the dough.
Pour the dough out onto a lightly floured surface and kneed 4-5 times to combine the dough. It should still be flaky and a bit crumbly. With a floured rolling pin, roll the dough out into a 1/2″ thick sheet. Using a biscuit cutter or the bottom of a glass, cut out your biscuits and place them onto a parchment lined baking sheet. Use your thumb to make a divot in the top of each biscuit. Brush the top of each biscuit with the egg, sprinkle with sugar and pour some of the jelly into each divot. Try to avoid putting too much of the juices onto the biscuit. Bake until golden brown, about 18-22 minutes.
Serve these beauties up with a cup of java or a side of ice cream for dessert. And don’t forget to comment below for your chance to win a fancy strawberry huller!
Recipe via Bon Appetit