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Biscuit: Jam Slam

by Codii Lopez


for 12 biscuits

  • 4 cups all purpose flour (500 g), plus more for dusting
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 tablespoons unsalted butter, cubed and chilled
  • 1 ¼ cups buttermilk (300 mL)
  • ½ cup Great Value® Finely Shredded Sharp Cheddar Cheese (50 g)
  • 9 oz TBJ® Classic Uncured Bacon Jam (245 g), for serving
  • 12 large eggs, soft-boiled

Nutrition Info

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    Calories 536
    Fat 30g
    Carbs 48g
    Fiber 1g
    Sugar 10g
    Protein 17g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
  4. Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
  5. Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
  6. Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Top each biscuit with cheddar cheese.
  7. Bake for 18-20 minutes, or until the tops are golden brown.
  8. Serve the biscuits with bacon jam and soft-boiled eggs.
  9. Enjoy!