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  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or grease lightly.

  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Cut the butter in 1/2" cubes and work it into the flour mixture until the butter is in a range of sizes, from small crumbles to dime- and nickel-sized pieces.

  3. Make a well in the flour mixture and pour in 1 cup of the buttermilk all at once. Gently mix until the dough begins to come together; it will still be shaggy around the edges. Scrape the dry bits from the sides and bottom of the bowl, then add another 1/4 cup of buttermilk to the dry areas and mix again to incorporate everything. The dough should still have some floury patches and chunks of butter visible.

  4. Turn the dough out onto a lightly floured surface. If there's any dry mixture still in the bottom, use the remaining buttermilk to moisten it and add it to the dough. Flour your hands and a dough scraper and use to gather the dough, folding it over on itself into thirds and patting down until it comes together. Pat the dough 1 1/2" to 2" thick.

  5. Cut the dough into circles with a 2 1/2" cutter. Pile the scraps on top of each other, pat them to 1 1/2" to 2" thick once more, and cut into more circles. Place the biscuits on the prepared baking sheet, leaving 1 1/2" of space between them.

  6. Use your thumb to make an indentation that goes almost to the bottom of each biscuit, making it wider at the bottom than the top. Fill with 1 tablespoon of jam.

  7. Bake for 35 to 40 minutes, until deep golden brown. Remove from the oven, cool for 15 minutes, and serve warm.

  8. These are best enjoyed fresh, but leftovers can be covered and stored at room temperature for up to two days. Reheat for 5 minutes in a 350°F oven.