Like any good pastry, jammers—biscuits with a jam bursting from their centers—are irresistible warm from the oven. Remember, the better the quality of jam, the better the jammer. I recommend preparing the ingredients the night before. When you bite into one of these warm jam-filled biscuits first thing the next morning, you’ll consider the time well spent.–Piper Davis
LC Playing Favorites Note
Far be it from us to get caught playing favorites in terms of which jam to dollop in the center of these biscuits. But you can certainly tell us your favorite jam to partake with biscuits. Let us know in a comment below.
Grand Central Bakery Jammers
- Quick Glance
- 35 M
- 1 H, 15 M
- Makes 10 to 12
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a phenomenal recipe! The jam-filled biscuits have a crunchy crust and a soft interior. I've often tried to make biscuits at home without achieving this balance, but I had no problems whatsoever with this well-written recipe. I love not only the flavor of the jams (I used apricot and blueberry) but the gorgeous jewel tones of the finished product. I plan to make these on a regular basis for breakfast and will also make an assortment of them when I have people over for brunch.
In the past, biscuits and I have had a troubled relationship. I want them to rise, they spread into flat pucks. I want them to be tender and flaky, they end up gummy and dense. But these jammers—wow! Mine turned out more craggy then flaky, but they were tender and rose upward, not outward. The ingredients came together very easily using my stand mixer, and the directions were very clear and easy to understand. I used homemade huckleberry jam to fill the biscuits. The only change I’d make would be to make the holes for the jam wider and shallower, so you get a more even mix of jam and biscuit in each bite.