Cheddar Cream Biscuits and Tomato Jam
Prep time
Cook time
Total time
These cheddar cream biscuits are light and fluffy and studded with pockets of cheddar cheese. The tomato jam is spicy, savory, and a great way to use summer tomatoes.
Serves: 10 biscuits
For the biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup shredded sharp cheddar cheese
  • 1 ¼ cups heavy cream
For the tomato jam:
  • 2 lbs large tomatoes, cored and roughly chopped
  • ½ cup sugar
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • Black pepper
  • 1 teaspoon lemon juice
For the biscuits:
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, stir together the flour, baking powder, salt, and sugar. Stir in the grated cheese.
  3. Slowly pour in the heavy cream and stir it into the dough. As you get to the last ¼ cup or so, stop and incorporate everything you’ve poured in. If the dough isn’t completely moistened yet, add more cream until it is. You may not use all the cream.
  4. Turn the dough out onto the counter and knead it a few times to bring it all together. Roll it out to ¾“ high, and use a 2 ½“ biscuit cutter to cut out 10 biscuits, recombining the dough as needed to get all 10.
  5. Place biscuits on the baking sheet and bake for 12 minutes, until golden brown.
For the tomato jam:
  1. Combine the chopped tomatoes, sugar, salt, and red pepper in a large saucepan. Add a few turns of freshly cracked pepper (or a pinch if you don’t have a grinder). Cook over medium heat, stirring occasionally, until nearly all of the tomato liquid has evaporated.
  2. Strain the mixture through a fine mesh strainer. Press the tomatoes against the strainer with a spatula or wooden spoon to get as much of the jam out as possible. Discard the tomato skins.
  3. Stir in the lemon juice, then let the jam cool and refrigerate it until ready to use.
Recipe by Today We Bake at