Buttermilk Biscuits With Strawberry-Lemon Jam

Let's Cook

1. Step 1.

   Place a small plate in the freezer to chill for testing the jam later.

2. Step 2.

   In a medium heavy saucepan over medium-high heat, stir together 1 pound hulled and chopped ripe strawberries, ⅔ cup sugar, and 3 tablespoons freshly squeezed lemon juice. Bring to a full boil, then reduce the heat to medium and boil gently, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 20 minutes. Watch the jam and reduce the heat as needed so it doesn't boil over or burn.

3. Step 3.

   Test the jam by spooning a small amount onto the chilled plate; it is ready when it firms up slightly. Use a potato masher to mash the berries if desired, then set aside to cool completely. To store, transfer the jam to clean airtight containers (such as 2 half-pint jars) and refrigerate for up to 1 month or freeze for up to 3 months.

4. Step 4.

   While the jam cools, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

5. Step 5.

   In a food processor, pulse 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and ½ teaspoon baking soda to combine. Add 6 tablespoons cold unsalted butter cut into small pieces and pulse until the mixture resembles coarse bread crumbs. Add 1 cup plus 2 tablespoons well-shaken buttermilk and pulse until the mixture just comes together.

6. Step 6.

   Turn the dough out onto a lightly floured work surface. Gently press the dough together, then fold it over itself a couple of times. Press the dough into a ¾-inch-thick disk.

7. Step 7.

   Use a 3¼-inch biscuit cutter to cut out as many rounds as possible, pressing straight down without twisting the cutter. Transfer the biscuits to the prepared baking sheet, spacing them 1 inch apart. Press together the dough scraps and cut out the rest of the biscuits; discard the remaining trimmings. You should have 6 biscuits.

8. Step 8.

   Bake the biscuits until golden brown, about 15 minutes. Serve warm with plenty of butter and jam.