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The very best Flaky Southern Butter Biscuits with Strawberry Bourbon Jam. Because we’re 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? They’re super easy to make! Eat them warm, right out of the oven, with a smear of salted honey butter and extra jammy, strawberry bourbon jam…the 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. They’re pretty close to perfect, and while the jam is totally optional, it really does “seal the deal. Yes, they’re 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 you’ve yet to bake with salted butter, I’m 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. It’s 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 it’s easier than you’d think. Essentially you’re just cutting the biscuits, stacking them, and then rolling them out a second time. It’s kind of a simpler version of laminating the biscuit dough (the process of folding butter into dough several times to create very thin layers – 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 “cream” flavor with every bite. Which I particularly love. You don’t know it’s there, but it creates an even richer, flakier biscuit.
Here are the steps
Mix the dry ingredients, then add in the butter until it’s in a small pea-size. Once you’ve 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 it’s an extra step, but I promise you it’s 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.
While they bake, make the strawberry jam!
I’d 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. It’s the most indulgent addition, and it’s 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, let’s 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 can’t 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, don’t 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
Servings: 12 biscuits
Calories Per Serving: 362 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 400° 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
Buttermilk Substitute: while using buttermilk is best, you can also just use milk or heavy cream.
To make Homemade Buttermilk: Combine 1 scant cup of milk and 1 tablespoon of either lemon juice or vinegar. Let the mix sit 5 to 10 minutes until slightly thickened and small curdled bits start to form. Use as directed above.
These biscuits are absolute perfection. I followed the recipe and still thought I would mess it up, but they’re incredible. I did not make the jam, but I paired this with a cup of HBH Zuppa Toscana. Yum!
Hi Amanda,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
I can’t wait to try this. Could I use mascarpone cheese instead of cream cheese?
Hey Ann,
My concern with the mascarpone is it will not hold up to the biscuits, I would stick with the cream cheese:) Let me know if you give the recipe a try, I hope you love it! xx
Oh my goodness! I made these this morning and they are amazing! Almost tastes like a croissant! Definitely a keeper. One of the best biscuits I’ve ever made. ? Not a fan of whiskey but that jam was fantastic! Maybe just a teaspoon of bourbon next time. ❤️
Hi Carla,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Can I make the dough and keep in the freezer or fridge overnight? We are going to pick strawberries tomorrow and my girls are pretty hungry when they way up!
Love all your recipes!
Hey Molly,
Totally, just keep it in the fridge! I hope the recipe turns out amazing for you, let me know if you have any other questions! xTieghan
They are delicious! Fridge worked! They didn’t rise like yours but I don’t think anyone is too bothered!! Thank you!!
Hey Molly,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Absolutely delish!!! All your recipes are game changers for the gluten free world!!!
Hey there,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Is it possible to make these with out the cream cheese ? I saw your note that said optional but just want to make sure. Before I make a batch with out it. 🙂 thanks!
Hi Danielle,
Yes, you can skip the cream cheese:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I don’t have a food processor. Can I use my kitchen aid mixer? If so what attachment should I use?
Hey Marie,
I would use a pastry cutter or a fork for this recipe, the mixer will not give the correct texture you are looking for with the biscuits. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made these last week as a test run and they are delicious! Can I make this a day ahead? Trying to save some time for thanksgiving brunch that I’m putting together.
Hi Nancy,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Yes, you can make a day in advance. Happy Thanksgiving! xTieghan
Did you make just the dough ahead? Or did you bake the biscuits & reheat? Trying to decide if I should make these ahead of Christmas morning.
We made these last night and it was SO good– thanks for sharing the recipe! Our jam did come out a little runnier then we would expect of a jam, though. It wasn’t really possible to spread it and it felt more like a sauce. We cooked it for a good 15 minutes and didn’t have any ingredient substitutions/changes from the original recipe. It is supposed to be a little sauce-y or do you have any suggestions for thickening it up a bit?
Hey Jessica,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! To thicken up the jam you can allow it to cook longer or add some cornstarch. Have a great Tuesday. xxTieghan
Is there a substitute for the bourbon or is it okay to just omit?
Thanks!
Hey Deann,
You can omit the bourbon. I hope you love the recipe, please let me know if you give it a try! xTieghan
Substitute for honey?
Hey Marcela,
You could use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello,
Thank you so much for the recipe!
I have a question, I’d like to know what kind of cream that you add in the photo presentation, before adding the strawberry (it’s like custard cream ?)
I love your recipe, actually I live in france and I use usually grams units to make recipe not cups sometimes it’s difficult to get the same weight after conversion.
I really wish to see recipes in grams please ??
Thank you again for sharing!
Hey Sonia,
Are you referring to the butter in the photo? You can also simply click “metric” below the list of ingredients for the measurements in grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hands down the flakiest biscuits I’ve ever made! The family couldn’t stop raving! This was a fabulous recipe.
Hey Katy,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
I made these today while my girls were having lunch. And this will definitely be my go-to scone recipe from now on. I can’t believe I’d never tried making scones with my food processor before. Super easy. Very quick. And SO good. Didn’t have space in my freezer to chill them before I baked but they turned out great anyways! Absolutely would recommend these!
Hey Carly,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
I made both the biscuits and the jam. They were both great! The biscuits did not get nearly as high as yours are. But they were very good. The jam was amazing. Brushed the biscuits with milk, instead of butter, and sprinkled coarse sugar on top. Used them for strawberry shortcake!
Hey Janet,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan
oh my, this is my Saturday morning dish, stacked, cream cheese filled, strawberry bourbon jam, way to much in common for me to ignore, so I have to make it!
Please let me know how it turns out! xTieghan