Simple Jammy Biscuits Recipes

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

PAUL HOLLYWOOD'S JAMMY BISCUITS

Steps:

• Make the jam. Place the raspberries in a small, deep-sided pan and crush them with a potato masher. Add the sugar and bring the liquid to the boil over a low heat until the sugar dissolves. Then, increase the heat and boil for 4 minutes. Remove the pan from the heat and pass the jam through a sieve into a heatproof bowl. Discard the seeds in the sieve. Leave the jam to cool, then chill it to set.
• Heat the oven to 170°C/150°C fan/325°F/Gas 3.
• Make the biscuits. Place the butter and caster sugar in a mixing bowl and beat well for 3-5 minutes, until pale and fluffy. Add the egg and vanilla and beat again until thoroughly combined.
• Sift in the flour and cornflour and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork.
• Halve the dough and shape each half into a flat disc. Wrap the discs and chill them for 20 minutes.
• Unwrap one of the dough discs on a lightly floured work surface and roll it out to about 3mm thick. Using the fluted round cutter, cut out 12 rounds, re-rolling the trimmings as necessary.
• Lightly flour a biscuit stamp, if you have one, then stamp each round to create a pattern. Re-cut the rounds with the fluted round cutter, then place the 12 discs on one of the lined baking sheets. Chill them while you roll out the remaining dough.
• Repeat steps 6 and 7 with the remaining dough disc, then, using the heart-shaped cutter, stamp out the centre of 12 of the rounds. Place these on the other baking sheet and chill them for 20 minutes.
• Bake the biscuits for 10-12 minutes, until the edges start to turn a pale golden colour. Leave them to cool on the baking sheets for 5 minutes, then transfer the biscuits to a wire rack to cool completely.
• Make the filling. Put the butter into a bowl and sift the icing sugar on top. Add the vanilla and, using a wooden spoon or an electric hand whisk, beat until very light and smooth.
• Dollop a spoonful of the filling onto the smooth side of each of the 12 plain biscuits, spreading it to the edges with a palette knife. Spoon a little jam over the buttercream, then sandwich, smooth side downwards, with the 12 cut-out heart biscuits. Dust with icing sugar to serve.

JAMMY HEART DROPS

Steps:

• Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters - each quarter then makes 9 balls).
• Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 'round' edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped 'dent' for the jam - thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
• Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
• Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.

JAM BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture to buttermilk; stir into dry ingredients until combined., Turn dough onto a lightly floured surface. Knead 5-6 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Cut a 1-in. slit at an angle halfway through center of each biscuit. Separate dough at cut; fill with 1/4 to 1/2 teaspoon of jelly or jam. Place on ungreased baking sheets (do not let rise). Bake at 400° for 16-20 minutes or until golden brown.