Buttermilk Biscuits with Strawberry Jam!

Ina’s savory version of Cheddar Chive biscuits is delicious! But with jar of Strawberry Jam hanging out in the refrigerator, I decided to make biscuits without the savory ingredients as cheddar and chives!

Ingredients

2 cups all-purpose flour, plus more as needed 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup cold buttermilk, shaken 1 cold extra-large egg 1 egg, beaten with 1 tablespoon water or milk

Directions

1. Preheat the oven to 425 degrees F.

2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.

4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. Dip biscuit cutter into some flour and cut out biscuit. Dip in flour each time when making a cut. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm with strawberry jam.
   

Recipe based on Ina Garten‘s Cheddar Chive Biscuits via Food Network.