Mini Biscuits with Jam


  • 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
  • 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