Heart-Shaped Biscuits with Jam
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag Buttermilk Biscuit Mix
- • 6 oz salted butter, divided
- • ¾ to 1 cup buttermilk
- • Raspberry Red Pepper Preserves, or jam of choice
- • Sprinkles, or topping of choice
There’s just something about Valentine’s Day morning that begs for a little extra love baked right in! I don’t always miss my days of wrangling tiny sous-chefs (my girls are now much more focused assistants when I do need another hand in the kitchen) but I will miss planning a sweet surprise for them on these fun holidays. These Heart-Shaped Biscuits are the kind of cozy, feel-good recipe that turns an ordinary morning into a celebration. They’re soft, buttery, filled with jammy goodness, and—best of all—made from our biscuit mix, so you get all the charm without the stress.
This is an especially fun activity to do with kids: shaping the hearts, brushing on butter, and adding sprinkles feels more like a craft project than baking (and yes, licking fingers may happen – and there’s no eggs in this dough, so the kids can eat away). But they’re just as perfect if you’re quietly sneaking into the kitchen early to surprise your loved ones with a warm, homemade Valentine’s Day breakfast. A little raspberry filling, a golden biscuit, and a handmade, heart-shaped treat say “I love you” louder than a card ever could.
So grab your sprinkles, cue the love songs, and let’s make a batch of biscuits that are equal parts festive, delicious, and full of heart.
Instructions:
Special equipment needed: Cupcake liners, aluminum foil, cupcake/muffin tin, piping tip, piping bag or Ziploc bag
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Preheat the oven to 350ºF. Line the cupcake tray with liners. To create the heart shape with the liners, fold a long, thin piece of aluminum foil into the smaller, straight piece, about 1” x 1”. Make another one of those. Insert those pieces at the sides of the liner in between the paper and the cupcake tin. Place them angled towards the bottom of the cupcake slot to create a point with the liner. Next, to create the center of the top of the heart, roll or fold another long, thin piece of aluminum foil into about a ¼” cylinder shape. Insert this into the space between the liner and the tin at the top center of the cup cake slot, folding in the liner if necessary.
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Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
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Flour your surface and tip the dough out. Pinch off a piece of dough, about 2-3 oz in size. Repeat this until all dough is used, or you have enough pieces to fill your cupcake tin.
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Then, take each piece of dough and gently press it into each liner. You may need to guide the dough into the heart shape. After all liners have been filled, take remaining butter and melt it, then brush the tops of each biscuit.
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Bake for 16 - 20 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes.
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To fill the biscuits, place the piping tip into a Ziploc bag or piping bag. Fill the bag with preserves, or your choice of filling. Pierce the side of the biscuit and squeeze to fill. Brush the top of each biscuit with additional butter and decorate with sprinkles or your choice of topping. Enjoy, and Happy Valentine’s Day!
