Jam-filled Buttermilk Biscuits


I thought these yummy jam-filled buttermilk biscuits might be a lovely Valentine’s Day treat for your loved ones! I made them over the holidays for my family and the recipe is from a Seattle and Portland-based bakery that I grew up going to, Grand Central Bakery. They’re one of my favorite things to order and are technically called “Jammers”, but that name drives me crazy for some reason. The mistake I made with the recipe is that I mixed the dough too smooth, so really listen to the instructions and leave it more rough/chunky. Make sure to keep big and little pieces of butter in the dough. Find the recipe HERE.

One of my goals for 2013 is to get better at documenting cooking, baking and my recipes. I’ve had a lot of requests, so I’m really going to work on it! Like, maybe I could have an after picture for these biscuits that I worked so hard on? Yeah.


Photo: by me, Jen McCabe. Find me on Instagram!

14 Responses to “Jam-filled Buttermilk Biscuits”
  1. I have a buttermilk cake in the oven as I type :D I must be drawn to all things buttermilk at the moment and these look delicious especially with the bright red jam <3 Pinning them now!

  2. Yum. That is all. Just yum.

  3. Heather says:

    Ok I wasn’t hungry until I visited this blog. Now I’m drooling. Oh, and I have always loved Grand Central Bakery jammers- until I tried the ones at Bakery Bar. In my opinion they’re even better. Worth a try. :)

  4. Kat says:

    Yum! I love the bacon egg bolo from Grand Central – one of my favorite ways to do breakfast on the go. These look delicious!

  5. Laurel says:

    YUM! Those look so good! I love to bake but my husband has taken the biscuit making prize. I’m SO gonna request he make these for me A.S.A.P.

  6. Jade Sheldon says:

    Oh my, these look scrumptious! And more food related blogging is on my list too…

  7. They’re so pretty! I tried biscuits for the first time when I went to America in October and now want to master them, because I love them so much. Might try plain before moving up to jam-filled, though…looking forward to seeing more of your cooking exploits!