Mini Biscuit Tray With Strawberry Jam Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Keep a small bowl of ice water nearby if your butter needs extra chilling.

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly distributed.

Cut in the butter

Cut 3/4 cup (6 tbsp) cold unsalted butter into small cubes. Using a pastry cutter, two forks, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overwork—visible cold butter pieces create flaky layers.

Add buttermilk

Pour 1 cup cold buttermilk into the flour-butter mixture. Using a wide spatula or wooden spoon, gently fold until the dough just comes together; it will be slightly shaggy and sticky. If dough seems too dry, add 1–2 tbsp more buttermilk.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 3/4 inch thick. Fold the dough in half over itself, press lightly, then pat out again to 3/4 inch thickness. Repeat one more time (2–3 folds total) to create layers—avoid heavy handling.

Cut mini biscuits

Using a 1.5-inch round cutter (or a floured rim of a glass), press straight down without twisting to cut biscuits. Gather scraps, gently press out again, and cut until you have about 24 mini biscuits. Arrange biscuits about 1/2 inch apart on prepared baking sheets.

Brush and bake

Brush biscuit tops lightly with 2 tbsp heavy cream for a golden finish. Bake in the preheated oven for 10–12 minutes, rotating pans halfway through, until tops are puffed and golden-brown. Bake times vary—watch for color rather than strictly time.

Cool

Transfer baked mini biscuits to a wire rack and let cool for 10 minutes before filling. Serve warm or at room temperature.

Prepare jam and strawberries

If using store-bought jam, stir it to a spreadable consistency. If homemade and very thick, warm slightly in a small saucepan over low heat until spreadable, stirring so it doesn't scorch. Hull and slice 1 cup fresh strawberries and toss lightly with 1–2 tsp jam if you want glazed slices.

Assemble jam topping

Option A (spread): Split each mini biscuit and spread about 1–2 tsp strawberry jam on the bottom half, top with a sliced strawberry and replace the top. Option B (jam dollop): Leave whole biscuits and place a 1–2 tsp dollop of jam on top of each biscuit, then garnish with a strawberry slice and a mint leaf. Ensure each biscuit gets consistent portioning for catering presentation.

Optional finishing touch

Lightly dust assembled biscuits with powdered sugar (about 2 tbsp divided across the tray) using a small fine-mesh sieve for an attractive finish.

Arrange on tray

Place mini paper liners or doilies on the catering tray. Arrange the assembled mini biscuits in neat rows or concentric circles, leaving a little space between items for easy picking. Place any extra jam in a small bowl with a spreader on the tray for guests who want more.

Provide accompaniments

Set a small dish of softened butter on the tray for guests who prefer butter with their biscuits. Garnish the tray with remaining fresh strawberry slices and mint leaves for color.

Serve

Keep the tray at room temperature and serve within 4 hours for best texture. If preparing ahead, store biscuits in an airtight container at room temperature for up to 1 day; add jam and fresh strawberries just before serving to avoid sogginess.