Jelly Jar Biscuits Recipes

BUTTERMILK BISCUITS WITH JALAPENO JAM

Steps:

• For the biscuits: Preheat the oven to 400 degrees.
• In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed.
• On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2 inch thickness. With a 3 inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot.
• For the relish: In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
• In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth.
• Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method.

JAM FILLED BUTTERMILK BISCUITS

Steps:

• 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.

JELLY JAR BISCUITS

Steps:

• Preheat the oven to 425* F.
• Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits.
• After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well.
• Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas.
• Add the cold milk and stir until it barely clings together.
• By hand, knead three or four times.
• Turn out onto a floured board and pat into a disk about 1/2 inch high.
• Cut with a floured jelly jar ( 2 1/2"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour.
• Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually.
• Put into the center of the oven.
• Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them.
• This recipe can easily double or even quadruple.