Food Processor Mini Jam Drop Biscuits are a quick, easy bake made with simple pantry ingredients and mixed in seconds in the food processor. The dough comes together fast, then bakes into soft buttery biscuits with a sweet jam centre. Perfect for lunchboxes, afternoon tea or a last minute baking project when you want homemade biscuits without the fuss.
These biscuits have become my secret weapon for so many occasions. Whether I’ve forgotten about a school bake sale, need a little something to bring to a friend’s house, or just spot an empty biscuit tin on a Tuesday afternoon, this recipe is my first thought. The fact that I can grab six ingredients, let the food processor do the hard work, and have warm, jammy biscuits cooling on the rack in well under an hour feels like a little bit of kitchen magic. It’s the kind of reliable, happy-making recipe that every home baker should have up their sleeve.
Why You’ll Love These Biscuits
This recipe is a masterclass in simple, satisfying baking. Here’s why it’s a keeper:
- Unbeatable Convenience: The food processor makes the dough in under a minute with virtually no clean-up. It’s the easiest biscuit dough you’ll ever make.
- Perfect Two-Bite Size: The mini size is adorable, perfect for lunchboxes, parties, or just curbing a sweet craving without overindulging.
- Endlessly Adaptable: Use any jam you love—strawberry, raspberry, apricot—or get creative with a chocolate freckle or other small sweet.
- Soft & Buttery Texture: They bake up tender with a slight crispness on the edges, thanks to the simple, rich dough.
- Quick From Start to Finish: With just 20 minutes of hands-on time, you’re never more than an hour away from fresh, homemade biscuits.
How To Make These Mini Jam Drop Biscuits
The method is wonderfully straightforward, thanks to the food processor.
- Make the Dough: Process the butter, sugar, and vanilla until creamy. Add the flour, baking powder, and egg, and process again until a soft dough forms.
- Shape & Fill: Roll teaspoons of dough into balls. Place them on a tray, press a deep indent into each with your thumb, and fill it with a small amount of jam.
- Chill: A quick 15-minute chill in the fridge helps the biscuits hold their shape and prevents overspreading.
- Bake: Bake until the biscuits are just set and lightly golden around the edges. Let them cool on the tray—they’ll firm up perfectly.
My Top Tips for Perfect Biscuits
- Room Temperature Butter: Use softened butter for easy creaming in the food processor. It should be cool but yield to gentle pressure.
- Don’t Overfill the Jam: Use about ¼ teaspoon per biscuit. Too much jam will bubble over and make them sticky.
- The Chill is Key: Don’t skip the 15-minute fridge time. It prevents the biscuits from spreading too flat and helps them keep their cute, rounded shape.
- Watch the Oven: Bake until just golden at the edges. They will continue to firm up as they cool on the tray.
- No Food Processor? Use an electric mixer or beaters to cream the butter and sugar, then mix in the dry ingredients.
Flavour & Topping Ideas
Jams: Strawberry, raspberry, apricot, fig, or tangy marmalade.
Sweet Swaps: Press a chocolate freckle, a jube, or a fruit pastille into the indent instead of jam before baking.
Drizzle: Once cooled, drizzle with a simple lemon or vanilla glaze.
Nutty Twist: Add ½ cup of finely chopped toasted nuts (like pecans or macadamias) to the dough.
Storage
Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Freeze baked biscuits in a single layer, then transfer to a container. They’ll keep for 3 months. Thaw at room temperature.
I hope these Food Processor Mini Jam Drop Biscuits become your new favourite quick-fix treat. They’re proof that the most delightful homemade goodies don’t have to be complicated. Give them a try this week and let me know what flavour combination you love in the comments!
More Baking Recipes:
- Basic Chocolate Chip Cookies (5 Ingredients)
- Macadamia Nut Shortbread Fingers
- Yo-Yo Biscuits
- Easy Hazelnut Biscotti
Food Processor Mini Jam Drop Biscuits
Equipment
- Food processor (See Note 4)
- 2 large baking trays
Ingredients
- 180g butter, at room temperature
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups plain flour
- ½ teaspoon baking powder
- 1 egg
- ½ cup jam (use your favourite)
Instructions
make dough
- Preheat oven to 180°C (160°C fan). Line 2 baking trays. In a food processor, process butter, caster sugar, and vanilla until smooth and creamy.
Add the dry ingredinets
- Add plain flour, baking powder, and egg. Process until a smooth dough forms.
shape & fill
- Roll 2-teaspoon portions (approx. 15g each) of dough into balls. Place on trays, 5cm apart. Press a deep indent into the centre of each with your thumb. Fill each indent with ¼ teaspoon of your favourite jam. Chill for 15 minutes.
bake
- Bake for 12-15 minutes until lightly golden around the edges. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Jam: Any flavour jam works. Do not overfill the indent, or it will bubble over and burn. Approximately ¼ teaspoon per biscuit is perfect.
- No Food Processor: Use an electric mixer or hand beaters. Cream butter, sugar, and vanilla first, then beat in the egg. Finally, mix in sifted flour and baking powder until just combined.
- Size: For larger biscuits, use 1 tablespoon of dough and increase baking time by 2-3 minutes.
- Storage: Keep in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked biscuits for up to 3 months.
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