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The very best Flaky Southern Butter Biscuits with Strawberry Bourbon Jam. Because weโre all in need of a soft, and oh so flaky, buttery biscuit. These biscuits are extra special, made with salted butter and buttermilk, then layered with cream cheese. Beyond delicious. Bonus? Theyโre super easy to make! Eat them warm, right out of the oven, with a smear of salted honey butter and extra jammy, strawberry bourbon jamโฆthe perfect biscuit!
Switching up the average Tuesday with these biscuits! They are so good. It seems every spring I am reminded of biscuits. Last year I created a spicy, savory biscuit, but this year I really wanted something a bit more classic. Something that could be served morning or night and in a sweet or savory way.
Enter these oh-so-flakey biscuits. Theyโre pretty close to perfect, and while the jam is totally optional, it really does โseal the deal. Yes, theyโre that GOOD.
Why are these biscuits so special?
Well, for a couple of reasons.
One, the addition of salted butter. Yes, this is the obvious reason, but if youโve yet to bake with salted butter, Iโm here to encourage you. Something about the tiny addition of extra salt is just delicious and creates baked goods that are just a touch more special.
Reason two, stacking the biscuits, one on top of another, to physically create layers. Itโs a game-changer and creates the perfect flaky, buttery biscuit. I tried to capture as many process photos as I could, to give you all visuals, but itโs easier than youโd think. Essentially youโre just cutting the biscuits, stacking them, and then rolling them out a second time. Itโs kind of a simpler version of laminating the biscuit dough (the process of folding butter into dough several times to create very thin layers โ butter then dough, butter then dough).
And then, lastly, cream cheese in-between the layers. Yes. Cream cheese in-between the layers of buttery biscuit dough. The cream cheese adds a really nice โcreamโ flavor with every bite. Which I particularly love. You donโt know itโs there, but it creates an even richer, flakier biscuit.
Here are the steps
Mix the dry ingredients, then add in the butter until itโs in a small pea-size. Once youโve added in the butter, roll the dough out.
Now this is key, cut the dough in four and stack the four pieces of dough one on top of the other. Then smooth the stacks down together to create even more layers. I know itโs an extra step, but I promise you itโs worth it.
Now freeze the biscuits for a few minutes before they go into the oven. This helps to re-chill the butter and in turn gives your biscuits added flakiness. Just before baking, brush the tops with butter to keep the biscuits from drying out while baking.
Now bake.
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While they bake, make the strawberry jam!
Iโd say this is optional, but really, it completes your biscuit experience. You just have to smear this all over your warm biscuit with butter underneath. Itโs the most indulgent addition, and itโs absolutely what your biscuits need.
You can never have too much butter on a biscuit and the jam just sweetens the deal.
And with that, letโs all agree to put biscuits on the menu for tonight. These make for a great breakfast, afternoon snack, or side to dinner (minus the berries). You canโt go wrong. The perfect biscuit for all the upcoming spring and summer days ahead!
Looking for other bread recipes? Here are some of my favorites:
Salted Rosemary Popovers with Honey Butter
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Flaky Southern Butter Biscuits with Strawberry Bourbon Jam, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Flaky Southern Butter Biscuits with Strawberry Bourbon Jam
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter, for brushing
- 1 cup cold buttermilk
- 2 ounces cold cream cheese, sliced into 3 slices , (optional)
- flaky sea salt
Strawberry Bourbon Jam
- 3 1/2 cups fresh or frozen strawberries, chopped
- 1/4 cup honey
- 2 teaspoons lemon juice
- 2 tablespoons strawberry jam
- 1 tablespoon bourbon
Instructions
- 1. Preheat the oven to 400ยฐ F.2. In a food processor, combine the flour, baking powder, salt, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes, to chill.4. Remove the biscuits from the freezer and brush with melted butter. Transfer to the oven and bake for 20-25 minutes, until golden on top.5. Meanwhile, make the jam. Add the strawberries, honey, and lemon juice to a medium size pot over high heat. Bring to a boil, to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the jam and bourbon, cook 1-2 minutes, remove from the heat. 6. Serve the biscuits warm with butter and jam. I like sea salt on top too!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can I bake these in a cast iron skillet? I’m making them for my family, but I’m currently out of town and couldn’t find your honey buttermilk cast iron biscuits from your book, which is usually my go-to. So, I thought I’d try this recipe instead.
Hey Jaclyn,
Totally, that would work nicely for you! Let me know if you have any other questions, I hope you love this recipe!
Happy New Year!
Another awesome recipe. Texture is so flaky and moist – donโt skip on the cream cheese! Thanks for another successful recipe, Tieghan!
Hey Nicole,
Love to hear this! Thanks so much for trying this recipe and your feedback! Have the best weekend! xT
Mine turned out pretty dense, and not as flakey. Any recommendations? I think I went a little light on the buttermilk.
Hi Luke,
So sorry to hear this! Any chance the dough was over mixed? That will definitely create a dense biscuit. xx
should you defrost the frozen strawberries before you make the jam???
Nope, no need to defrost them! xT
How long does the jam stay good for?
Hi Cinda,
The jam is good for 2 weeks in the fridge:) I hope you love this recipe, please let me know if you give it a try! xT
Can I freeze it? I presume it would stay good for a while that way.
You bet, that will work nicely for you!
I woke up craving biscuits and knew I had to find a recipe on HBH,
Teighans recipes have never let me down. I’m so happy with how these turned out, craving has been satisfied ๐ 10/10
Hi there! Thank you so so much! So glad you enjoyed this recipe! Have a great weekend ๐ xT
Incredible! I donโt have a food processor so I took frozen butter and ran is thru a cheese grater right into the mix. Made the square shapes but without the rolling! Love your creativity and motivating this old gal to try new things! Thank you Tieghan!!!
Hey Carol,
Happy Sunday!! ๐๐๐ซ I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
These came out delicious! I was puzzled at first about stacking the pieces but once i did what the recipe said, it all came out fine. A new fave!
Hey Kelley,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Great taste, but I think I overprocessed the dough. What do you mean by cubed butter (like how many cubes in a 8 T stick)? And an idea of how many pulses or time (โtry 15 secs maxโ). I know Iโm being a pain but I prob pulsed for a total minute and no pea-sized lumps appeared. Or is it that there are pea-sized lumps of butter within the flour. I really want to get these right. Living in the south, itโs a standard for bakers and I just canโt do it, even after years.
Hi Jeanne,
Thanks for giving this recipe a try. Honestly I didn’t count the cubes, I just did a rough cubing, it doesn’t have to be perfect. I would say 1 minute is too long for the pulsing, I would start with just quick pulsing and the second you see the pea sized lumps then stop. I hope this helps! xx
I actually donโt have a food processor so I froze the butter for like 15 mins before grating it with a cheese grater into the flour and then mixing with my hands! It worked great!
Great idea!! Thanks for sharing Stephanie!!