Ingredients

• • 2 bags Buttermilk Biscuit Mix
• • 14 tbsp butter, divided
• • ½ to ¾ cup buttermilk
• • 2 jars Blueberry Lemon Thyme Jam (10 oz), divided
• • ¾ cup powdered sugar
• • Zest of one lemon
• • A splash of vanilla extract
• • 1-3 tbsp whole milk

I don't know about you, but I have a soft spot for anything that combines biscuits and jam. This recipe takes me right back to those classic blueberry pastries we all grew up loving, but with a homemade twist using our Buttermilk Biscuit Mix and Blueberry Lemon Thyme Jam.

I love making this for summer weekends or even when the kids are gearing back up for school. It looks impressive, but it's simple to pull together and even tastes better than the originals. The hardest part is waiting for it to cool before adding the glaze.

Make it for the kids, but don't be surprised if you find yourself going back for another slice later in the day.

Instructions: 

1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper.

2. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wet, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.

3. Next, measure a piece of parchment paper to the size of your baking trays and sprinkle a dusting of flour over the piece. Split the dough in half, take one of the halves and place onto the parchment paper, and roll it to fit the size of the measured parchment paper. Use a knife or bench scraper to clean up the edges. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes. Repeat the same process with the remaining half of the dough.

4. Once the dough is chilled, remove from the fridge. On the dough sheet that will be the bottom crust, add the blueberry preserves, reserving about 3 tbsp to ¼ cup for the glaze. Spread the preserves into an even layer across the dough.

5. Once the preserves have been added and spread, cover the bottom crust with the other sheet of dough. Work around the edges and pinch them together with your fingers or by pressing the tines of a fork into the dough.

6. Brush the top of the “pop-tart” with your remaining melted butter. Poke a few holes on the top with a fork to help release steam while baking.

7. Bake for 15 to 20 minutes or until the crust is a rich golden brown.

8. While baking, prepare the glaze. Combine the powdered sugar, lemon zest, vanilla extract, and reserved blueberry preserves; mix to combine loosely. Next, slowly add the whole milk while whisking. Continue to add more milk until the glaze is your desired consistency.

9. Once the pop-tarts have been baked, allow to cool slightly before pouring glaze over the top and spreading to cover the tart. Enjoy!

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Callie's Hot Little Biscuit Buttermilk Biscuit Mix

Callie's Hot Little Biscuit Blueberry Lemon Thyme Jam