Mini Biscuits with Jam

By: Ana Rodriguez

Mini Biscuits with Jam
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
15 servings, 30 minutes, all-purpose flour, baking, baking powder, baking soda, breakfast, butter melted, chocolates and candies, cold butter, corn starch, cubed, cup water, instant vortex, juice and zest, lemon, pinch of salt, raspberries, sweetener to taste, tbsp white vinegar allowed to rest for 10 minutes

serving icon Servings
15 Servings
Ingredients
  • 3⅓ cups all-purpose flour
  • 3⅓ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ⅞ cup (190 g) cold butter, cubed
  • ¾ cup (200 ml) buttermilk, whole milk + tbsp white vinegar allowed to rest for 10 minutes
  • ¼ cup Butter melted
  • 1 cup raspberries
  • 1 lemon, juice and zest
  • ½ cup water
  • 1 tsp corn starch
  • sweetener to taste
Instructions
  • Mix the flour, baking soda, baking powder, and salt in a bowl. Cut in the butter with your hands until a sandy texture is achieved. Add the buttermilk and knead until it no longer sticks to your fingers.
  • On a flour-dusted surface, roll out the dough to a thickness of ¾” (2 cm). Cut out circles using a glass or cookie cutter. Brush with butter.
  • On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 355˚F (180˚C). Press Start.
  • Bake in batches of 4-5 without crowding the machine.
  • Meanwhile, add the ingredients for the jam to a hot pot. Once it comes to a boil, crush the raspberries and let reduce. Turn off heat and let cool.
  • Serve the biscuits hot with jam.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.