Rhubarb, Dandelion, and Cheddar Thumbprint Biscuits

Adapted from: Grand Central Bakery

Yield: 6 biscuits


  • 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
  • 5/8 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.


  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.

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