Jellied Biscuits

These thumbprint biscuits take a basic drop biscuit and add a spoonful of jelly right in the center before baking. The high oven heat puffs up the biscuit dough around the jelly, creating a warm, fruity pocket surrounded by flaky, golden bread. They’re somewhere between a biscuit and a jelly donut, and they come together in about 15 minutes flat.

The dough follows the classic biscuit method: cut cold shortening into the dry ingredients until you get coarse crumbs, then stir in milk with a fork just until combined. The key word is “just." Overworking biscuit dough develops gluten, and that turns fluffy biscuits into dense hockey pucks. A few dry streaks in the bowl are perfectly fine.

Drop rounded tablespoons onto the baking sheet, press a deep thumbprint into each one, and fill with your favorite jelly. The thumbprint needs to be deep enough to hold the jelly without it running over the sides as it melts in the oven.

Chef Tips

• Make the thumbprint deeper than you think it should be. The dough puffs up significantly at 450°F (230°C) and a shallow dip will push the jelly right out.
• Use a thick jelly or jam rather than a thin preserve. Runny preserves will overflow and burn on the baking sheet.
• Don’t twist the fork when mixing. Stir with quick, short strokes to keep the dough light and shaggy.
• These are best eaten warm from the oven when the jelly is still soft and the biscuit is at peak flakiness.

Variations

• Use strawberry, raspberry, or apricot jam depending on the season and your preference.
• Brush the tops with melted butter and sprinkle with cinnamon sugar right out of the oven for extra sweetness.
• Fill with cream cheese and pepper jelly for a savory-sweet appetizer version.