by Megan on September 5, 2011

What have you been doing this weekend? I hope you’re having fun and that you maybe danced to Hey Ya and shook it like a polaroid picture.

Jake and I went to a wedding and there was a point where I had cat ears on and Jake was wearing a sombrero – photobooth-style.

(It’s pictured below!)

I also made these biscuits with a tasty jam center and ate three in a row, and was full until 4pm. I’m actually still full right now. Jeez, what happened to me? I thought I was a carb champ.

But mostly, these biscuits are super light and the jam in the center makes these look festive and jewel-like. You might want to paint your nails to match their middles. I might not blame you. These are for those who think putting jam on a biscuit is a hassle. It’s already done!

This breakfast is a breeze!

Jammers {makes 8}
Recipe adapted from The Grand Central Bakery via the kitchn


  • 2 cups all-purpose flour
  • 1 T + 1 1/2 t granulated sugar
  • 1 t baking powder
  • 3/4 t kosher salt
  • 1/2 t baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
  • 3/4 cup buttermilk
  • 1/2 cup good quality jam; 1 T per jammer


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Place the flour, sugar, baking powder, salt, and soda in a large bowl, or the bowl of your stand mixer. Add the butter and and mix on low using the paddle attachment until the incorporated into the flour, while still maintaining some pea-sized butter pieces. (If you don’t use your stand mixer, simply rub the butter into the dry ingredients until incorporated, but not overworked.)
  3. With the mixer on low, or with a wooden spoon, stir 1/2 cup of buttermilk into the flour mixture. Scrape the bowl and add buttermilk 2 tablespoons at a time until the dough comes together. Pour out onto a clean surface and knead a couple times, or until mostly combined. If it’s too wet liberally sprinkle it with flour, if it’s too dry add a teaspoon of buttermilk.
  4. Path the dough into a 1 1/2-2 inch high round. Using a 2 1/2 inch round biscuit cutter or glass cut out biscuits until all of the dough is used. While holding onto the sides of each dough round, press your thumb into the center and press almost to the bottom. Place a tablespoon of jam into each indention.
  5. Bake for 20 minutes or until the tops are lightly golden.
Wedding photobooth dating.

{ 9 comments… read them below or add one }

Sarah September 5, 2011 at 10:50 am

Yum! These look delish!

Love that photobooth photo. : ) Cute!




Megan (megabite) September 5, 2011 at 10:57 am

Thanks Sarah!



laura September 5, 2011 at 1:42 pm

yeah! i just read this recipe on the kitchn a couple days ago and can’t wait to try it. these are all over coffeeshops here but they call them crammers!


Megan (megabite) September 5, 2011 at 1:48 pm

Oh, you’re going to totally love these. And crammer is a good name too! I’m glad it rhymes with jammers.


beckie September 5, 2011 at 2:10 pm

Yum, yum, yum! I adore biscuits and have been craving them lately. Hope you are having a great Labor Day Weekend, too! I have yet to dance to “Hey Ya’ but I think I’ll get on that right now.


Megan (megabite) September 6, 2011 at 9:33 am

Yes! Biscuit cravings happen to me often, too.

I’m glad you’re currently dancing!


NicoleD September 7, 2011 at 12:38 pm

I am a huge sucker for a jam cookie and these look majorly delicious. Love the photo with the bite taken out and the photo booth one!

I love me some Outkast. My very first ring tone (before they got fancy) was So Fresh, So Clean. I think I need to bring back that ring tone.


Megan (megabite) September 7, 2011 at 1:41 pm

Thanks, man!

And yes! These are the biscuit remix to jelly belly cookies. You’d love these.

And I love that you had an Outkast ringtone. That’s amazing!


cindy September 19, 2011 at 11:41 am

I shake it like a polaroid picture every weekend. It’s like my job! I want these jammer biscuits for real, they look amazing!

PS, I can’t believe it, you’re a cat lady…for serious!


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