• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscuits

    Rhubarb, Dandelion, and Cheddar Thumbprint Biscuits

    1 April 2021 by Becky at Fikabröd Leave a Comment

    Rhubarb, Dandelion, and Cheddar Thumbprint Biscuits
    Yield: 6 biscuits

    Ingredients

    • 2 cups (240g) all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 tsp salt
    • ½ cup (113g) unsalted butter, cold and cubed
    • 1 cup (113g) shredded extra-sharp cheddar, cold
    • ⅝ to ¾ cup (142–170g) buttermilk, cold*
    • 5–6 Tbsp Blake Hill Preserves Rhubarb & Dandelion Jam

    *If you don’t have buttermilk, mix ½ cup + 3 ½ Tbsp (163g) whole milk with ½ Tbsp white vinegar and let sit for 15 minutes.

    Directions

    1. Line baking sheet with parchment paper.
    2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
    3. Add cold, cubed butter to flour mixture, tossing around gently to coat. Using a pastry blender or fork, quickly cut in butter until mixture resembles coarse crumbs.
    4. Add shredded cheddar to flour/butter mixture, tossing around gently to also coat with flour.
    5. In the centre, make a well, then pour in ½ cup (114g) buttermilk. Mix just until dough comes together; it’ll be looking rough at this point. Add another 2 tablespoons (28g) buttermilk, mixing to incorporate any remaining bits of flour.
      NOTE: If the dough is still visibly dry or crumbly, you may add 1–2 more tablespoons of buttermilk.
    6. Turn dough out onto a lightly floured surface. Gently pat and form the dough into an oblong shape that is 1.5–2 inches thick. Using a biscuit cutter, cut dough into circles. (We used a 2.5" biscuit cutter.)
    7. Take leftover dough scraps and layer them on top of each other, then pat dough into another oblong shape that is 1.5–2 inches thick. Cut remaining biscuits.
    8. Next, you’ll need to create the jam craters. While gently supporting the outside of the biscuit, use your thumb to make an indentation in the centre of the biscuit that’s an inch or so in diameter. Make it deep enough to hold a tablespoon of jam.
      NOTE: Work quickly so that your butter doesn’t warm up, but make sure you don’t smash the lovely layers of your biscuits.
    9. Place biscuit on baking sheet, then repeat cratering process with remaining biscuits.
    10. Fill craters with 1 tablespoon of rhubarb & dandelion jam each.
    11. Place baking sheet in fridge to chill for at least 30 minutes.
    12. When you’re nearing the end of the chill time, heat oven to 350°F.
    13. Bake for 35–40 minutes, rotating the pan halfway through your bake time. The biscuits are done when they’re golden brown.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Grand Central Bakery
    « Upcycled Rocky Road Brownies (Vegan & Gluten-Free)
    Honey Cupcakes with Chamomile Honey Buttercream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved