You’ll love these buttermilk biscuits with honey bourbon strawberry jam, they’re flaky, buttery, and simply irresistible. The sweetness of the freshly made jam with a touch of bourbon takes these biscuits to a delightful place.
This recipe addresses the issues of dense texture and flavorlessness commonly found in biscuits and offers a simple way to make flavorful jam.
In the hustle of busy mornings or unexpected guests, I often find myself scrambling for a quick yet satisfying dish. Sometimes, my biscuits don’t rise as much as I’d like, but this recipe solved that issue, producing tall and fluffy biscuits every time.
This recipe is a winner because it doesn’t just promise great flavor; it delivers in about an hour! You’ll have golden, warm biscuits ready in about 30 minutes after your prep time, making it a perfect choice for brunch or just a cozy afternoon snack.
If you want to pair these biscuits with a different sweet treat, try my strawberry biscuits for a delicious variation!
Table of contents
Why You Will Love This Recipe
- Flaky Texture , The use of cold, grated butter in the biscuits is essential for achieving that irresistible flakiness. As the biscuits bake, the butter creates pockets of steam, resulting in layers that practically melt in your mouth.
- Irresistible Flavor , Combining fresh strawberries with bourbon and honey crafts a jam that has a unique depth. The sweetness of honey complements the tartness of the strawberries, while the bourbon adds a warm complexity that’s hard to resist.
- Make-Ahead Convenience , You can whip up the honey bourbon strawberry jam ahead of time, making it easy to serve guests at a moment’s notice. It stores well in the fridge, ready for any day you crave that perfect biscuit topping.
- Perfect Pairing , These biscuits and jam are an ideal duo for brunch or an afternoon tea. The lightness of the biscuits contrasts beautifully with the rich, fruity jam, making every bite a delightful experience.
Buttermilk Biscuits with Honey Bourbon Jam
- Prep Time: 20 minutes
- Cool Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 biscuits 1x
- Category: breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Flaky buttermilk biscuits served with homemade honey bourbon strawberry jam. Perfect for breakfast or brunch!
Ingredients
- 2 sticks (8 oz / 227 g) unsalted butter, cold and grated
- 2 tbsp (28 g) baking powder
- 1 tsp (6 g) kosher salt
- 4 cups (480 g) all-purpose flour, unbleached, sifted
- 1 3/4 to 2 cups (414 to 480 ml) buttermilk, cold
- 2 tbsp (30 ml) heavy cream (for brushing)
- 4 cups (600 g) strawberries, chopped
- 1/2 cup (170 g) honey
- 2 to 3 tbsp (30 to 45 ml) bourbon
- 1 tbsp (15 ml) lemon juice
- 1/2 tbsp (4 g) corn starch mixed with 1/2 tbsp (7.5 ml) water (optional, for thicker jam)
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Line a large baking sheet with parchment paper or lightly grease it with oil or butter.
- Step 2: In a large skillet or saucepan over medium heat, combine chopped strawberries, honey, bourbon, and lemon juice. Stir occasionally until the mixture comes to a simmer. Mash the berries gently with a wooden spoon as it cooks to release juices and aid thickening.
- Step 3: Continue simmering for 12 to 15 minutes until the strawberries have broken down and the mixture looks saucy and glossy, coating the back of a spoon.
- Step 4: If a thicker jam is preferred, stir in the cornstarch slurry (1/2 tbsp corn starch mixed with 1/2 tbsp water) and simmer for a few more minutes. Remove the jam from heat and let it cool completely before serving or storing.
- Step 5: In a large bowl, sift together all-purpose flour, baking powder, and kosher salt.
- Step 6: Using two forks, a pastry cutter, or clean fingers, cut the grated cold butter into the dry ingredients until the butter pieces are no larger than peas.
- Step 7: Stir in 1 3/4 cups cold buttermilk with a wooden spoon until a shaggy but cohesive dough forms. If the dough feels dry, add additional buttermilk 1 tablespoon at a time until the desired moist texture is reached.
- Step 8: Turn the dough onto a clean, floured surface. With floured hands, pat or roll the dough into a roughly 1-inch (2.5 cm) thick rectangle. Fold one short side of the rectangle toward the center, then fold the opposite short side overtop, creating layers.
- Step 9: Using a 3-inch biscuit cutter, cut rounds out of the dough without twisting the cutter to ensure rise. Place biscuits onto the prepared baking sheet. If biscuits are uneven in shape, lightly press down on each to even thickness.
- Step 10: Brush the tops of the biscuits with the heavy cream before baking. Bake for 12 to 15 minutes or until the biscuits are golden brown and tall in height.
- Step 11: Serve warm biscuits with honey bourbon strawberry jam and extra butter if desired.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days. Keep honey bourbon strawberry jam separate in a sealed jar.
- Refrigeration: Biscuits can be refrigerated in an airtight container for up to 5 days. Store jam refrigerated in a sealed jar.
- Freezing: Wrap biscuits tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw biscuits overnight in the refrigerator before reheating.
- Use cold, grated butter for flaky biscuit layers; cold butter creates steam pockets that result in flakiness.
- If biscuits do not rise, verify your baking powder is fresh by dropping 1 tsp into warm water; it should bubble actively.
- To avoid uneven biscuit thickness, press biscuits lightly before baking for uniform cooking.
- If jam does not thicken sufficiently, add a slurry of cornstarch and water and simmer 3-5 minutes more.
- Brush biscuit tops with heavy cream for a golden, crispy finish if browning is insufficient.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 20g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Ingredient Notes
- All-purpose flour: Choose unbleached all-purpose flour for better texture and flavor. It gives a light crumb and helps the biscuits rise properly.
- Buttermilk: This adds tenderness and a slight tang to the biscuits. If you’re out, you can mix regular milk with a bit of vinegar for a quick substitute.
- Baking powder: Use a fresh, double-acting baking powder for the best rise. This ingredient is key to achieving those fluffy biscuits you’ll love.
- Butter: Stick to cold unsalted butter for optimal flakiness. Cutting it into the flour creates those lovely, airy layers. Avoid letting it soften too much before mixing.
- Honey: A good quality honey adds sweetness to your biscuits. It pairs beautifully with the jam, balancing flavors. You can swap it with maple syrup if necessary.
- Bourbon: For that unique depth and warmth in the jam, use a smooth bourbon. If you prefer not to use alcohol, a splash of vanilla extract can work in a pinch.
- All-purpose flour: Choose unbleached all-purpose flour for better texture and flavor. It gives a light crumb and helps the biscuits rise properly.
- Buttermilk: This adds tenderness and a slight tang to the biscuits. If you’re out, you can mix regular milk with a bit of vinegar for a quick substitute.
- Baking powder: Use a fresh, double-acting baking powder for the best rise. This ingredient is key to achieving those fluffy biscuits you’ll love.
- Butter: Stick to cold unsalted butter for optimal flakiness. Cutting it into the flour creates those lovely, airy layers. Avoid letting it soften too much before mixing.
- Honey: A good quality honey adds sweetness to your biscuits. It pairs beautifully with the jam, balancing flavors. You can swap it with maple syrup if necessary.
- Bourbon: For that unique depth and warmth in the jam, use a smooth bourbon. If you prefer not to use alcohol, a splash of vanilla extract can work in a pinch.
Recipe Tips
- If biscuits are too dry, add 1 tablespoon of buttermilk at a time until a moist dough forms, checking after mixing in 1 3/4 cups initially.
- For unevenly shaped biscuits, lightly press down on each biscuit before baking to achieve uniform thickness and ensure even cooking throughout the batch.
- If jam isn’t thickening, stir in a slurry of 1/2 tablespoon cornstarch and 1/2 tablespoon water, then simmer for 3-5 minutes until desired consistency is reached.
- When tops aren’t browning, brush with a mixture of 2 tablespoons heavy cream 10 minutes before finishing baking for a golden, crispy exterior.
- If biscuits don’t rise as expected, verify your baking powder is fresh by testing 1 teaspoon in warm water; it should bubble if active.
Serving Suggestions
Serve with a side of fresh fruit salad or Greek yogurt for a refreshing complement. I also enjoy them with scrambled eggs or a light arugula salad.
Use to make open-faced biscuit sandwiches with fried chicken or as a base for breakfast biscuits and gravy. Add to a brunch spread featuring smoked salmon or crispy bacon.
Top with whipped cream or drizzle with an extra layer of honey bourbon strawberry jam for sweetness. You can also add a sprinkle of powdered sugar for a finishing touch.
Recipe variations
- You can use self-rising flour instead of all-purpose to speed up preparation, adjusting baking powder to 1 tsp for 10 biscuits to maintain the right rise and tenderness.
- Add 2 teaspoons of fresh thyme or rosemary to the dough for a subtle herb aroma that complements the honey bourbon strawberry jam’s sweetness and depth.
- Either fresh or frozen strawberries work for the jam. If using frozen, thaw thoroughly and drain excess liquid before cooking to get the ideal jam consistency.
- If making for a larger group, double the biscuit dough and jam quantities. Bake biscuits in batches using a 3-inch cutter for consistent thickness and height.
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How to Store?
To keep your buttermilk biscuits with honey bourbon jam fresh and delicious, follow these storage tips:
Room Temperature: Place biscuits in an airtight container at room temperature. Store up to 2 days. Keep jam separate in a sealed jar.
Refrigeration: Store biscuits in an airtight container in the refrigerator for up to 5 days. Keep honey bourbon strawberry jam refrigerated in a sealed jar.
Freezing: Wrap biscuits in plastic wrap. Place in a freezer-safe container. Freeze up to 3 months. Thaw biscuits overnight in the refrigerator.
Other Recipes You’ll Love
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