What is the recipe for jamdrop biscuits the old fashioned ones with a drop of plum jam in the middle?

JAM FILLED BUTTERMILK BISCUITS

"There's a terrific place called Grand Central Cafe and Bakery in Portland, Oregon. I tried their Jammers, which are luscious buttermilk biscuits filled with jam," says Lori Stiffler of Butte, Montana.

These home-style biscuits look like giant thumbprint cookies. Freezing the dry ingredients contributes to the biscuits' flakiness.



4 cups unbleached all purpose flour

6 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

1 3/4 cups chilled buttermilk



9 tablespoons raspberry, cherry or apricot jam









Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.

Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.



Makes 9 biscuits.













CREAM DROP BISCUITS

If you’re in the mood for a real breakfast treat, hot cream biscuits slathered with butter and jam can be just the thing. Try them with the quick strawberry jam.







2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

2 cups chilled heavy cream







Preheat oven to 400°F.

Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.



Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.



Makes 12 biscuits

What is the recipe for jamdrop biscuits the old fashioned ones with a drop of plum jam in the middle?
2 cups self-raising flour

1 cup desiccated coconut

1 cup white sugar (caster sugar if available)

200 g butter, melted

1/4 cup milk

3/4 cup plum jam (US jelly) or any other dark coloured jam



Not the one? See other Jam Drops Recipes

%26lt; 60 mins Hand-formed Cookies

English Hand-formed Cookies

Coconut Hand-formed Cookies

Picnic Hand-formed Cookies

Vegetarian Hand-formed Cookies

Grease 3 oven or cookie trays.

Preheat oven to 180C (350F).

Combine sifted flour, coconut and sugar in a large mixing bowl.

Mix well.

Make a well in the flour mixture and stir in melted butter and milk.

Mix well.

(Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.

(Don't worry if the balls aren't perfectly round).

If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.

Place balls about 7cm (3") apart on oven trays.

(They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.

(If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.

(Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.

Cook in batches if necessary.

Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.

When plum drops are firm to touch, remove gently to cool on wire racks.

Store in an airtight container between layers of baking (silicone) paper.

They will keep well for up to a week- if they last that long!
Reply:4 oz. butter

4 oz. caster sugar

2 eggs

2 cups sifted flour

Jam (any flavor)





Step 1

In a large bowl, cream butter and sugar together.



Step 2

Add eggs and beat until absorbed. Fold in sifted flour.



Step 3

Place teaspoons of mixture on greased oven tray. Press center of biscuits with finger or end of wooden spoon. Fill hole with jam.



Step 4

Bake in a moderate oven for approximately 15 to 20 minutes.

Note: use powdered sugar if you can't find caster's sugar.