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These homemade Thimble Biscuits feature scratch made Southern buttermilk biscuits that are filled with your favorite flavor of jam or preserves. It’s a fun take on our beloved house bread of the South that you can serve for breakfast, brunch or tea time.
Easy Thimble Biscuits Recipe
What is a Thimble Biscuit? Thimble biscuits are homemade biscuits filled with your favorite preserves or jam. I just can’t think Martha White and Smucker’s without thinking of biscuits and jam. This simple biscuit recipe takes so few ingredients to prepare and results in a soft and fluffy biscuit that’s sure to become a family favorite. They’re baked to perfection and served fresh and hot straight from the oven. It doesn’t get any better than that!
How to Make the Best Jelly Filled Thimble Biscuits
- Ingredients you’ll need to make homemade Thimble Biscuits: Self rising flour, vegetable shortening buttermilk or whole milk, strawberry jelly or your favorite flavor of jam or preserves.
- Kitchen tools you’ll need: Large bowl, measuring cups and spoons, rubber spatula, rolling pin, biscuit cutters, baking pans and bread knife.
- I often use strawberry jam or preserves in these thimble biscuits but the sky’s the limit with variations and flavors. Fill these biscuits with your favorite flavor. Peach, pineapple, orange, grape or apple preserves are all delicious.
- You can make these biscuits any size that you like. A 2 inch biscuit cutter is used in this recipe but you can make them smaller or larger. Either way, the yield will change.
- Biscuit dough isn’t like a yeast dough in that it needs lots of kneading. In fact, it’s quite the opposite. Turn the dough out onto a lightly floured surface and turn just until it’s no longer sticky.
- Also, when cutting biscuit dough into rounds use an up and down motion and don’t twist the cutter. When twisting the cutter, it can effect how the biscuit will rise.
- Biscuits are best made and eaten fresh and hot from the oven. Should you have any leftover, store in an airtight container in the refrigerator for up to 2 days. Reheat in single servings in the microwave. Please note, when reheating the jelly will melt if heated too long.
More Southern Biscuit Recipes to Make
Biscuits are the house bread of the South and they’re often found at any meal of the day, not jut breakfast. More homemade biscuit recipes you may also like to make:
- Skillet Apple Pie Biscuits can be enjoyed for breakfast, brunch or dessert.
- Fluffy Southern Buttermilk Biscuits are a fan favorite!
- Mayonnaise Biscuits are flavorful and fun to make.
- Cheddar Ranch Drop Biscuits don’t require any rolling and cutting at all.
- Sweet Honey Butter Biscuits are delicious stuffed with ham.
- Sweet Potato Biscuits are a fall must make.
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Disclosure: This is a sponsored post on behalf of Martha White and J.M. Smucker. The opinions and text are all mine. Thank you for being supportive and allowing me to share brands with you that I enjoy!
- no-stick cooking spray
- 2 cups self-rising flour
- 1/4 cup solid vegetable shortening
- 3/4 cup buttermilk or whole milk
- 1/4 cup strawberry jam or preserves or your favorite flavor jam or preserves
- HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl, adding additional milk 1 tablespoon at a time if necessary.
- KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/8 to 1/4-inch thickness. Cut with 2-inch floured round cutter. Place half of rounds on prepared cookie sheet.
- CUT a small hole with thimble or other small (about 3/4 inch) cutter in center of remaining rounds. Stack rounds with holes on top of rounds on cookie sheet. Fill each hole with about 1/2 teaspoon preserves.
- BAKE 10 to 12 minutes or until golden brown. Serve warm or cool.