Buttermilk Bizkit
with Strawberry Freezer Jam
Chefs Zach Halfhill and Alex Humbrecht of Guerilla Bizkits | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Strawberry Freezer Jam:
Yield: 1 quart
800 grams cane sugar
400 grams strawberries
1 ¾ ounces pectin
Buttermilk Bizkit:
48 ounces vegan butter
2.12 kilograms low-protein flour
2⅔ tablespoons baking powder
2 teaspoons sea salt
1⁄4 teaspoon baking soda
40 ounces chilled oat milk
METHOD
For the Strawberry Freezer Jam:
In a nonreactive container, combine sugar and strawberries. Let sit 10 minutes, stirring occasionally. Transfer to a food processor and pulse until roughly chopped.. Transfer to a mixing bowl and set aside. In a small saucepan over medium heat, bring pectin and 8 ounces water to a boil, whisking constantly. Stir into strawberry mixture until just combined. Transfer mixture to an airtight container. Let sit 24 hours at room temperature. Refrigerate.
For the Buttermilk Bizkit:
On a parchment-lined sheet tray, grate butter and freeze 1 hour. Heat oven to 420°F. In a mixing bowl, combine flour, baking powder, salt, and baking soda. Add chilled butter and toss to coat in flour. Using gloved hands, rub butter and flour together until coarse crumbs form, being careful not to overwork dough. Create a well in the center of mixture. Add oat milk to well, 1 tablespoon at a time. Mix until dough just comes together. Transfer to a floured surface and form into a¾-inch thick rectangle. Using a pastry cutter, cut dough in half. Stack pieces on top of each other and repeat until layers form. Using a floured rolling pin, level dough. Use a floured biscuit cutter, punch out rounds. Incorporate scraps and repeat. Transfer to parchment lined baking tray and set aside. Bake 25 minutes, rotating tray every 5 minutes. Let cool.
To Assemble and Serve:
On a clean work surface, slice Buttermilk Bizkit in half. Spread desired amount Strawberry Freezer Jam on both sides. Transfer to a serving tray.
