Best 4 Jellied Biscuits Recipes

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Jellied biscuits, also known as "spoon biscuits" or "drop biscuits," are a delectable Southern comfort food that combines biscuit dough with a sweet and tangy glaze. These light and fluffy biscuits are characterized by their unique texture, which is achieved by dropping the dough into a pot of simmering fruit preserves, jelly, or fruit pie filling. The result is a tender biscuit with a slightly crispy exterior and a soft, juicy interior. Jellied biscuits are a versatile treat that can be enjoyed for breakfast, brunch, or dessert. They are often served warm with additional preserves or whipped cream, and can be customized with a variety of flavors and fillings to suit any taste.

Check out the recipes below so you can choose the best recipe for yourself!

JELLIED BISCUITS



Jellied Biscuits image

These biscuits are a pleasure to serve because that look so lovely with the colorful jelly.-Marsha Ransom, South Haven, Michigan

Provided by Taste of Home

Time 25m

Yield about 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
3/4 cup milk
1/3 cup jelly

Steps:

  • In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk, stir quickly with a fork just until mixed. Drop by rounded tablespoonfuls onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned.

Nutrition Facts : Calories 184 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

JELLY BEAN COOKIES



Jelly Bean Cookies image

These are great at Easter time or for anyone who loves jelly beans.

Provided by Karen Eickhoff Brutger

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 11

½ cup butter
⅓ cup white sugar
⅓ cup brown sugar
1 egg
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup rolled oats
1 cup jelly beans, cut in half

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
  • Beat butter and sugars together using an electric mixer until creamy. Beat in egg, salt, baking soda, baking powder, and vanilla extract. Stir in flour and oats until just blended. Fold in jelly beans.
  • Drop rounded spoonfuls of the cookie dough about 2 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are golden, 9 to 10 minutes.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 80.6 mg, Sugar 8.3 g

JELLY JAR BISCUITS



Jelly Jar Biscuits image

These biscuits are our new favorite! They are very light and flaky! It's actually a delightful mistake I made on my everyday biscuits that was a serendipitous treat. Crunchy on the outside and tender in the middle. This makes six nice sized biscuits when cut with a jelly jar. Serve with biscuits and gravy, fried chicken, or beef stew. Make sure your oven is really heated for a longer length of time than usual. I use a pizza stone in my oven all the time to ensure even and constant heat. It really helps baked goods along the road to perfection. PLEASE NOTE - You can use a lot more milk in this recipe if needed. Just add until you get a soft biscuit consistency. I have used anywhere from 1/4 cup to 2/3 cup depending on the humidity and flour.

Provided by Secret Agent

Categories     Breads

Time 15m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon table salt
1/3 cup shortening, plus
1 tablespoon shortening
1/2 plus more cup whole milk (do not use low fat)

Steps:

  • Preheat the oven to 425* F.
  • Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits.
  • After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well.
  • Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas.
  • Add the cold milk and stir until it barely clings together.
  • By hand, knead three or four times.
  • Turn out onto a floured board and pat into a disk about 1/2 inch high.
  • Cut with a floured jelly jar ( 2 1/2"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour.
  • Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually.
  • Put into the center of the oven.
  • Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them.
  • This recipe can easily double or even quadruple.

JAM FILLED BUTTERMILK BISCUITS



Jam Filled Buttermilk Biscuits image

Categories     Milk/Cream     Breakfast     Bake     Jam or Jelly     Bon Appétit

Yield Makes 9 biscuits

Number Of Ingredients 8

4 cups unbleached all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 3/4 cups chilled buttermilk
9 tablespoons raspberry, cherry or apricot jam

Steps:

  • Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
  • Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.

Tips:

  • To make the best jellied biscuit, use high-quality ingredients. Look for fresh buttermilk and butter, and make sure your baking powder is fresh.
  • Do not overmix the dough. Overmixing will make the biscuits tough.
  • Cut the biscuits into uniform shapes so that they cook evenly.
  • Bake the biscuits in a preheated oven. This will help them to rise properly.
  • Do not overcook the biscuits. Overcooked biscuits will be dry and crumbly.
  • Serve the biscuits warm out of the oven with your favorite toppings, such as butter, honey, or jam.

Conclusion:

Jellied biscuits are a delicious and easy-to-make Southern treat. With a few simple ingredients and a little bit of time, you can enjoy these fluffy, buttery biscuits right at home. Whether you serve them for breakfast, lunch, or dinner, jellied biscuits are sure to be a hit with your family and friends.

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