Grand Central Bakery Jammers

If you have about 1 hour and 15 minutes to spend in the kitchen, Grand Central Bakery Jammers might be an awesome lacto ovo vegetarian recipe to try. This recipe makes 10 servings with 449 calories, 6g of protein, and 20g of fat each. For 56 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. 117 people were impressed by this recipe. This recipe from Leites Culinaria requires granulated sugar, baking soda, unsalted butter, and preserves. It is a very reasonably priced recipe for fans of Southern food. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so amazing. Similar recipes include Irish Soda Bread From Grand Central Bakery, Cook the Book: Grand Central Bakery Scones, and Grand Central Oyster Bar Beer Battered Shrimp.

Servings: 10

Preparation duration: 35 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 to 1 1/2 cups (10 to 12 fluid ounces) buttermilk

4 cups (1 pound, 4 ounces) all-purpose flour

3 tablespoons granulated sugar

About 3/4 cup good quality preserves or jam

1 1/2 teaspoons salt

1 cup (8 ounces) cold unsalted butter

Equipment:

baking paper

baking sheet

oven

stand mixer

whisk

bowl

plastic wrap

pot

frying pan

Cooking instruction summary:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.2. Measure the flour, sugar, baking powder, salt, and baking soda into a bowl with high sides or the bowl of a stand mixer and whisk to combine.3. Dice the butter into 1/2-inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the texture of the flour changes from silky to mealy. There should still be dime- to quarter-size pieces of butter remaining. If you’re preparing the dough the night before, cover the bowl with plastic wrap and chill overnight; otherwise proceed with the recipe.4. Make a well in the flour mixture and pour in 1 cup of the buttermilk in one addition. Gently mix the dough just until it comes together; it will look rough. Scrape the dough from the sides and bottom of the bowl, then add another 1/4 cup buttermilk and mix again to incorporate any floury scraps. The majority of the dough will come together, on the paddle if you are using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in 2 to 3 large, messy clumps, leaving only some small scraps and flour around the sides of the bowl. If the dough is visibly dry and crumbly, add up to 1/4 cup more buttermilk, 1 tablespoon at a time, mixing no more than one rotation after each addition.5. Turn the dough out onto a lightly floured surface. Use the heels and sides of your palms to gather the dough and gently pat it into an oblong shape 1 1/2 to 2 inches thick. It won’t look smooth or particularly cohesive; that’s okay. Use a biscuit cutter to cut the jammers into circles at least 21/2 inches in diameter. Layer the leftover scraps on top of one another and gently pat them out to a thickness of 1 1/2 to 2 inches and again cut into circles.6. Use your thumb to make an indentation the size of a fifty-cent piece in the middle of each biscuit. While gently supporting the outside edge of the biscuit with your fingers, use your thumb to create a bulb-shaped hole that’s a bit wider at the bottom and that goes almost to the bottom of the biscuit (think pinch pot). Try to apply as little pressure as possible to the outside of the biscuit, to avoid smashing the layers, which are the key to flaky jammers. Fill each indentation with 1 tablespoon of jam and put the jammers on the prepared baking sheet with 1 1/2 inches between them.7. Bake for 35 to 40 minutes, rotating the pan halfway through the baking time. The jammers should be a deep golden brown.

 

Step by step:


1. Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.

2. Measure the flour, sugar, baking powder, salt, and baking soda into a bowl with high sides or the bowl of a stand mixer and whisk to combine.

3. Dice the butter into 1/2-inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the texture of the flour changes from silky to mealy. There should still be dime- to quarter-size pieces of butter remaining. If you’re preparing the dough the night before, cover the bowl with plastic wrap and chill overnight; otherwise proceed with the recipe.

4. Make a well in the flour mixture and pour in 1 cup of the buttermilk in one addition. Gently mix the dough just until it comes together; it will look rough. Scrape the dough from the sides and bottom of the bowl, then add another 1/4 cup buttermilk and mix again to incorporate any floury scraps. The majority of the dough will come together, on the paddle if you are using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in 2 to 3 large, messy clumps, leaving only some small scraps and flour around the sides of the bowl. If the dough is visibly dry and crumbly, add up to 1/4 cup more buttermilk, 1 tablespoon at a time, mixing no more than one rotation after each addition.

5. Turn the dough out onto a lightly floured surface. Use the heels and sides of your palms to gather the dough and gently pat it into an oblong shape 1 1/2 to 2 inches thick. It won’t look smooth or particularly cohesive; that’s okay. Use a biscuit cutter to cut the jammers into circles at least 21/2 inches in diameter. Layer the leftover scraps on top of one another and gently pat them out to a thickness of 1 1/2 to 2 inches and again cut into circles.

6. Use your thumb to make an indentation the size of a fifty-cent piece in the middle of each biscuit. While gently supporting the outside edge of the biscuit with your fingers, use your thumb to create a bulb-shaped hole that’s a bit wider at the bottom and that goes almost to the bottom of the biscuit (think pinch pot). Try to apply as little pressure as possible to the outside of the biscuit, to avoid smashing the layers, which are the key to flaky jammers. Fill each indentation with 1 tablespoon of jam and put the jammers on the prepared baking sheet with 1 1/2 inches between them.

7. Bake for 35 to 40 minutes, rotating the pan halfway through the baking time. The jammers should be a deep golden brown.


Nutrition Information:

Quickview
448k Calories
6g Protein
19g Total Fat
61g Carbs
3% Health Score
Limit These
Calories
448k
22%

Fat
19g
31%

  Saturated Fat
12g
77%

Carbohydrates
61g
20%

  Sugar
17g
20%

Cholesterol
52mg
17%

Sodium
501mg
22%

Get Enough Of These
Protein
6g
13%

Vitamin B1
0.41mg
27%

Selenium
18µg
27%

Folate
96µg
24%

Vitamin B2
0.33mg
19%

Manganese
0.36mg
18%

Vitamin B3
3mg
15%

Phosphorus
144mg
14%

Iron
2mg
14%

Vitamin A
615IU
12%

Calcium
86mg
9%

Fiber
1g
7%

Potassium
199mg
6%

Copper
0.11mg
5%

Vitamin D
0.72µg
5%

Vitamin E
0.61mg
4%

Magnesium
15mg
4%

Vitamin B5
0.36mg
4%

Zinc
0.51mg
3%

Vitamin B12
0.17µg
3%

Vitamin C
2mg
3%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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