Yogurt Biscuits with Raspberry Peach Jam 

Combine the raspberries, peaches, sugar, and salt in a saucepan, stirring to coat the fruit in the sugar. Slit the vanilla bean down the center and set aside. Place the pan over medium heat, then once the juices begin to simmer, add the vanilla bean to the pan and cook, stirring constantly, for about 15-20 minutes or until the jam reaches a temperature of 210-215° Fahrenheit.  

Remove the jam from heat and transfer to a heat-proof container to cool. Store in an airtight container in the fridge for up to one month.  

Preheat the oven to 425° Fahrenheit. In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda.  

Slice the butter into ½-inch pieces and add to the dry ingredients. Using your fingers, toss the butter into the flour and pinch the butter into pea-sized pieces and thin shards. Add the yogurt and use a fork to combine into a shaggy, loose dough.  

Carefully dump the biscuit dough onto the counter and gently work the dough until it barely holds together, being careful not to overwork. It will be crumbly, but you’re doing it right. Take any excess crumbles and place them on top of the dough, then divide the dough in half and stack it on top of itself. Press the dough into a rectangle, then repeat the dividing and stacking twice more.  

Finally, press the dough into a rectangle approximately 8x6 inches and about 1-inch thick. Using a 2 ½– to 3-inch biscuit cutter, cut biscuits from the dough and place them on a parchment-lined baking sheet. This should yield between 6 to 8 biscuits. Toss any scraps of dough around the edges of the baking sheet (they aren’t cute but make a great snack).  

Brush the biscuits with the melted butter, then transfer to the oven and bake for 20-22 minutes, or until the tops of the biscuits are a deep golden color. Serve warm or cooled with dollops of jam and yogurt.