Buttermilk Bizkit
with Strawberry Jam
Chefs Zach Halfhill and Alex Humbrecht of Guerilla Bizkits | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Strawberry Jam:
Yield: 1 quart
800 grams cane sugar
400 grams strawberries
1¾ ounces pectin
Buttermilk Bizkit:
Yield: 18 biscuits
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
To Assemble and Serve:
Melted vegan butter
METHOD
For the Strawberry Jam:
In a food processor, pulse strawberries until roughly chopped. Transfer to a mixing bowl. Stir in sugar and let sit 10 minutes at room temperature, stirring occasionally. In a small saucepan over medium heat, bring pectin and 8 ounces water to a boil, whisking constantly. Stir into coated strawberries. 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. Create well in the center of mixture. Working in 1 tablespoon increments, add milk to well. Mix until dough comes together. Transfer to a floured work surface and form into a ¾-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 to 1½-inch thickness. Using a floured biscuit cutter, punch out rounds. Incorporate scraps and repeat. Transfer rounds to parchment-lined sheet 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 Jam and melted vegan butter on both sides. Transfer to a serving tray.
