Strawberry Banana Jam Corn Biscuit

While I was sitting in the dentist office today waiting for Michael to finish up with his appointment, I was flipping through  one of their magazines, this month's issue of Bon Appetit. and came across a recipe they had for strawberry jam biscuits. The jam is baked right into the biscuits it is suggested to pair them with vanilla ice cream! How Yummy!!! I actually had just put up several jars of strawberry banana jam last week to give away to bus drivers and teachers as end of the school year gifts, so I thought why not try out this recipe with my homemade jam! I asked the receptionist at the office if she could copy the recipe for me but she told me to just go ahead and take the entire magazine!

Then on the drive home I had another idea, I love corn bread so I decided to make the biscuit a corn biscuit instead of a plain biscuit! And of course I did pair them with good old vanilla ice cream!

To make the jam click here...this will take you to the link for my jam recipe over at my other blog 21 Rosemary Lane. Or you could just omit the banana and use jarred jam from the supermarket. (But it is better with the banana)

For the biscuits...

• 1 1/2 cups all-purpose flour, plus more for rolling out dough
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup sugar
• 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
• 3/4 cup plus 1 tablespoon buttermilk
  
  
  
  
  
  
  Mix all the dry ingredients together first and then cut the butter into the dry mixture with a pastry blender until the butter disappears. Add the buttermilk and mix well with your hands.
  
  
  On a piece of parchment paper, roll out your dough until it is 1/2 inch in thickness. Cut dough with cookie cutter or the rim of a glass. Place each biscuit on a jelly roll sheet lined with more parchment paper. Make a small divit with a spoon or your thumb and spoon 1.2 tsp or a bit more into the divit. Bake in an oven preheated to 400 degree F. and bake for 15-18 minutes.
  
  
  Serve warm with vanilla ice cream and enjoy!
  This recipe yielded 10 muffins.
  
  
  
  
  
  XO
  
  
  
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