Jam Up Your Biscuit

Jam Rosemary Biscuit

Jam Rosemary Biscuit-baked version

It didn’t take long for Chris and I to morph into carb-loading addicts during our 3 months stay in Montpellier, France. Baguettes were cheap they were abundant and they were delicious. Their squishy insides and crispy crusts complemented every meal perfectly; especially our morning omelet. Then we drove 20 hours to Montenegro…

Below is a visual of the typical pekara in Montenegro. It looks good in theory but the large, airy loaves, are made with such refined flour that they make Wonder Bread seem like a treat. And maybe it was psychological, but I felt lethargic after eating them.

Pekara

Montenegro Bakery Items

Being that we would be in Montenegro for a full month I realized that I needed to find a work-around ASAP. I took on perfecting the biscuit. This recipe has evolved over the last two months to a point that even though it is JUST a biscuit it is probably one of the best I’ve had.

It started with me throwing the basics (sugar, milk, salt, etc) together and playing around with the measurements. Then the fun began when I started trying different fillings as I didn’t like tearing it apart afterward to insert my condiments. I tried to get honey to work but it ended up melting and caramelizing the bottom. Strawberry jam was my preferred filler.

Then I wanted to add a little extra to the flavor profile as you don’t get the strawberry jam in every bite.  I added fresh rosemary which grows like a weed in Croatia. The fragrance of the rosemary heightens the strawberry taste; bringing it together. Bruising the rosemary  (squishing it with the side of your knife) slightly before chopping it will allow it to release the oils into the batter.

Brick Oven

When we hit the islands of Croatia we were face with one more challenge- no oven! My first instinct was to bee line it to the beautiful brick oven in our back yard but quickly realized that it was a lot of work for our two morning biscuits. The next morning I tried them out on the stove. I wasn’t going to post this method but Chris confessed this morning that he prefers them this way.

Pan Biscuit

        Pros and cons on pan vs oven:

  • Pan takes more supervision than the baked to ensure that the heat is not too hot but hot enough to cook
  • Pan takes about 4-5 minutes longer
  • Pan doesn’t rise like the oven biscuits
  • The insides of the pan version are melty and the texture is caky (less flaky) which I agree with my husband is nice

 

Caky inside of pan version

Caky inside of pan version

Both recipes are included below with a video on how to mix the dough and insert the jam.


Jam Biscuit - Baked

Prep time: 

Cook time: 

Total time: 

Serves: 6

Jam-filled rosemary biscuits are a wonderful treat in the morning. Quick and easy!
Ingredients
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh rosemary chopped
  • 6 tablespoons unsalted butter (cold and cut into small pieces)
  • ⅔ cup of milk
  • 2 tablespoons strawberry jam (or flavor of your choice)
  • Pinch of raw sugar to sprinkle (optional)
Instructions
  1. Preheat oven to 375 F (190 C ).
  2. In mixing bowl combine: flour, baking powder, salt, sugar and rosemary.
  3. Add the butter to the flour mixture squishing between fingers so that it resembles a mealy texture.
  4. Slowly combine the milk; mixing it in with the other hand into the flour/butter mixture. The dough should be wet enough that it sticks together but not more than that. You may need slightly more or less.
  5. Once the dough is sticking together, roll it into one big ball. From that ball take off pieces to roll into your baking portion.
  6. To insert the jam, take one of the doughy balls and make a hole with your finger that is deep enough to insert the jam but not so deep that it breaks through the other side of the dough.
  7. Insert teaspoon of jam then close the the dough around it gently. Make sure the dough closes around it completely.
  8. Place the jam-filled balls on a greased baking sheet. Sprinkle a little sugar on top of the balls. Bake for 12-13 minutes.

Jam Rosemary Biscuit- Pan Fried

Prep time: 

Cook time: 

Total time: 

Serves: 6

Jam-filled rosemary biscuits stovetop-style are a wonderful treat. Quick and easy!
Ingredients
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon fresh rosemary chopped (leave out if you don't have it fresh)
  • 6 tablespoons unsalted butter (cold and cut into small pieces)
  • ⅔ cup of milk
  • 2 tablespoons strawberry jam (or flavor of your choice)
  • Pinch of raw sugar to sprinkle (optional)
Instructions
  1. Heat pan on stovetop to medium low (stainless steel or cast iron is preferred).
  2. In mixing bowl combine: flour, baking powder, salt, sugar and rosemary.
  3. Add the butter to the flour mixture squishing between fingers so that it resembles a mealy texture.
  4. Slowly combine the milk; mixing it in with the other hand into the flour/butter mixture. The dough should be wet enough that it sticks together but not more than that. You may need slightly more or less.
  5. Once the dough is sticking together, roll it into one big ball. From that ball take off a pieces to roll into your cooking portion. To insert the jam, take one of the doughy balls and make a hole with your finger that is deep enough to insert the jam but not so deep that it breaks through the other side of the dough.
  6. Insert a teaspoon of jam then close the the dough around it gently.
  7. Melt butter in pan then gently pan fry covered for approximately 8 minutes on each side at medium low/medium heat. You will probably have to do 3-4 at a time depending on the size of your pan. If moisture gets on the lid make sure to wipe it off and return it. Each side should be golden brown before turning.

 

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