For some people, making biscuits from scratch can be intimidating but this recipe is easy, especially since you just scoop the dough into greased muffin tins to bake the biscuits. I used maple sugar to give a touch of maple sweetness, but feel free to use plain white sugar in it’s place. White Lily Flour is a lower gluten bleached flour that is available in the Midwest and the south. If you don’t have access to it, try using cake flour or bleached all purpose flour in it’s place. The ginger plum jam is a great way to use the last of the summertime stone fruit. It’s intense bright color is looks great against the biscuit. The batch is small (I don’t bother to can it) but should keep in the fridge for 7 to 10 days, just enough for breakfast for the week.