PREP TIME: 20 minutes
COOK TIME: 18 minutes
SERVES: 6 to 8 biscuits
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted butter, cold
- 2 eggs
- 3 tablespoons whole or 2% milk
- 6 teaspoons Oregon Growers Strawberry Rhubarb Jam
Preparation:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Use a cheese grater to grate the cold butter into the flour mixture. Mix with your hands or a fork until the butter is incorporated and the mixture is crumbly.
- Use a wooden spoon or your hands to mix in one egg and the milk. On a well-floured surface, knead and fold the dough with your hands to bring it together.
- Use a rolling pin to roll the dough out into a small rectangle. Fold it in half, roll it out, and fold it in half again. Repeat this process two times, finally rolling out the dough into a rectangle, 3/4-inch thick.
- Use a round biscuit cutter or the top of a jar to cut 6 to 8 circles out of the dough. Transfer the biscuits onto a baking sheet lined with parchment paper.
- Using your thumb, make an indentation in the center of each biscuit, using the rest of your fingers to move the dough in a circle, pressing up the sides and forming a tall circle. In a small bowl, beat the remaining egg with a splash of water. Brush the egg wash lightly over the biscuits. Fill the indentation with 1 to 2 teaspoons of strawberry rhubarb jam.
- Preheat the oven to 400 degrees. While the oven is preheating, place the baking sheet in the fridge to chill the dough, 15 minutes.
- Once the oven is preheated, bake the biscuits for 18 to 20 minutes until lightly golden brown.
