Uploaded May 2024 | Updated September 2026, 1 week ago
Today, we’re making biscuits! And jam! Biscuits and jam. Biscuits are pretty integral to the Alison Roman you see before you, but you’ll have to watch (or read Dining In) to find out why. The biscuits are light, flaky, fluffy, and you don’t need any special equipment (only your hands). For the jam, it’s my classic stovetop recipe, made to work with nearly any fruit (you’ll have to read Sweet enough for the slow roasted oven version).
Fresh, frozen, in-season, out-of-season—simmered with sugar and lemon juice, anything goes. If you’re wanting jam but nothing is quite ripe at the markets yet, I think raspberries are the best “cheat” to get you through. Even out-of-season and out of a clamshell, they’re still acidic, punchy, and shockingly good in a way other out of season fruit tends to not be. But, of course, any jam you make will be extra wonderful using ripe, in-season fruit if you can wait for it.
#homemadebiscuits #biscuitsandjam #raspberryjam
RECIPES
alisoneroman.com/recipes/luckiest-biscuits-in-america
alisoneroman.com/recipes/stovetop-jam
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_enough
Subscribe to A Newsletter: anewsletter.alisoneroman.com
To see Alison on tour: alisoneroman.com/tour
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
VIDEO CHAPTERS
0:36 Welcome to Home Movies
1:30 Weighing the dry ingredients (story time!)
4:13 Biscuit vs Scone vs Savory Scone
4:37 Combining the butter
5:38 Buttermilk: The Chosen Liquid
7:00 Mixing the dough
8:30 Shaping and chilling the dough
9:56 Time for Jam
10:35 Use a wide pot for jam
11:05 Raspberries and sugar into pot
12:09 Getting the biscuits ready to bake
12:50 Stirring the jam
13:20 Trimming and cutting the biscuits
14:29 Brushing the biscuits with buttermilk
15:11 Biscuits in the oven
16:13 Adding lemon to the jam
16:40 Storing the jam
17:46 Biscuits out the oven
18:50 Breakfast for one
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Eric Schleicher @e_schleicher
Audio: Yves Albaret @yvesarmand
Camera Operator: Alex Bliss @albertblimp
Camera Operator: Will Colacito @revpooch
Editor: Maya Tippett @maya.tippett
TO SHOP
All-Clad pot: go.shopmy.us/p-4444804
Pastry brush: nordicware.com/products/natural-bristle-pastry-brush
Alison’s Sézane shirt: https://seza.ne/QWECAyFdVW
Today, we’re making biscuits! And jam! Biscuits and jam. Biscuits are pretty integral to the Alison Roman you see before you, but you’ll have to watch (or read Dining In) to find out why. The biscuits are light, flaky, fluffy, and you don’t need any special equipment (only your hands). For the jam, it’s my classic stovetop recipe, made to work with nearly any fruit (you’ll have to read Sweet enough for the slow roasted oven version).
Fresh, frozen, in-season, out-of-season—simmered with sugar and lemon juice, anything goes. If you’re wanting jam but nothing is quite ripe at the markets yet, I think raspberries are the best “cheat” to get you through. Even out-of-season and out of a clamshell, they’re still acidic, punchy, and shockingly good in a way other out of season fruit tends to not be. But, of course, any jam you make will be extra wonderful using ripe, in-season fruit if you can wait for it.
#homemadebiscuits #biscuitsandjam #raspberryjam
RECIPES
alisoneroman.com/recipes/luckiest-biscuits-in-america
alisoneroman.com/recipes/stovetop-jam
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_enough
Subscribe to A Newsletter: anewsletter.alisoneroman.com
To see Alison on tour: alisoneroman.com/tour
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
VIDEO CHAPTERS
0:36 Welcome to Home Movies
1:30 Weighing the dry ingredients (story time!)
4:13 Biscuit vs Scone vs Savory Scone
4:37 Combining the butter
5:38 Buttermilk: The Chosen Liquid
7:00 Mixing the dough
8:30 Shaping and chilling the dough
9:56 Time for Jam
10:35 Use a wide pot for jam
11:05 Raspberries and sugar into pot
12:09 Getting the biscuits ready to bake
12:50 Stirring the jam
13:20 Trimming and cutting the biscuits
14:29 Brushing the biscuits with buttermilk
15:11 Biscuits in the oven
16:13 Adding lemon to the jam
16:40 Storing the jam
17:46 Biscuits out the oven
18:50 Breakfast for one
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Eric Schleicher @e_schleicher
Audio: Yves Albaret @yvesarmand
Camera Operator: Alex Bliss @albertblimp
Camera Operator: Will Colacito @revpooch
Editor: Maya Tippett @maya.tippett
TO SHOP
All-Clad pot: go.shopmy.us/p-4444804
Pastry brush: nordicware.com/products/natural-bristle-pastry-brush
Alison’s Sézane shirt: https://seza.ne/QWECAyFdVW
