Buckwheat Poppy Seed Jam Bicuits

Buckwheat Poppy Seed Jam Biscuits
Buckwheat Poppy Seed Jam Biscuits

At any given time it's safe to assume that there are more than a few jars of open jam in my fridge, but recently things have gotten a bit out of control. It all came to a head when my boyfriend, unable to find room for a six pack, declared that we had a "condiment situation." Obviously, this needed to be immediately remedied so I took a deep breath, took inventory and found no less than seven open jars in there, waiting for their fates. I decided to tackle the situation head on and make a recipe I've had book marked for ages that I knew would be great way to use up the bits and bobs and half full jars floating around. These jammy biscuits are adapted from the well known and loved Jammers from Grand Central Bakery, all I did was swap in a bit of nutty buckwheat flour and some poppy seeds for crunch. Then I filled half with Bourbon Peach Jam care of my Jam Exchange pal Karen (hi Karen!) and the other half with my Mixed Berry Jam. I absolutely loved the sweetness of the peaches with the slight bitterness of the buckwheat, and my boyfriend really liked the berries so I say just go for it when it comes to flavors. Are you like me too? Should we start a support group, jam hoarders anonymous? I say we all just make biscuits instead.

Buckwheat Poppy Seed Jam Biscuits

adapted from the Grand Central Baking Book

yield 10-12 biscuits

12oz all purpose flour

8oz buckwheat flour

4T sugar

2t baking powder

1t baking soda

1 1/2t salt

1T poppy seeds

8oz cold butter, cut into cubes

1 1/4-1 1/2c buttermilk

About 6oz jam

Preheat oven to 350º and line a baking sheet with parchment paper

1. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, salt and poppy seeds.

2. Add the butter and cut it in with a pastry cutter or your fingers. Keep mixing until the mixture looks mealy with a few pea and lima bean sized hunks of butter remaining.

3. Make a well in the center of the mixture and add in 1 1/4c of the buttermilk. Gently mix the dough together, making sure that all of the flour mixture gets moistened. If the dough is dry or crumbly continue to add the additional buttermilk 1T at a time until the mixture mostly comes together.

4. Turn the dough out onto a floured surface, it's okay if the dough comes out of the bowl in a few pieces, and pat it out into a circle 1 1/2''-2'' tall. Cut the biscuits with a floured 2 1/2'' biscuit cutter or drinking glass. Gently pat the scraps together and cut one more round of biscuits. Place the cut biscuits on a lined baking sheet.

5. Use your thumb to gently make a tablespoon sized indent in the middle of each biscuit, then very gently, while supporting the sides of the biscuit, use your thumb to push down and make the hole deeper. Aim to make the hole a little wider at the bottom than the top and push down almost to the bottom of the biscuit. Fill each indentation with a tablespoon of jam.

6. Bake for 35-40min or until the biscuits are golden and crisp on the outside.


- Feel free to make these with all purpose flour, just use 20oz total.