In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and yeast. Stir with a whisk to combine.
Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs. Make a well in the center and pour in half of the warm buttermilk. Stir with a wooden spoon to combine. Gradually stir in enough of the remaining buttermilk to form a damp, shaggy dough. You may not need the entire cup of buttermilk. (Note: buttermilk may look curdled and lumpy after warming -- this is ok.)
Transfer dough to a well-floured surface and with well-floured hands, knead the dough until it is soft and elastic, about 4-6 minutes. Roll the dough out to a 1/2-inch thickness, fold it in half, and roll it out to a 2/3-inch thickness. Dip a 2-inch biscuit cutter in flour and cut out biscuits by pressing the cutter all the way through the dough without twisting it. (*see note)
Place biscuits one inch apart on a parchment-lined baking sheet. Cut a 1-inch slit at an angle halfway through the center of each biscuit. Using a piping bag, pipe about 1 teaspoon of jam into the slit. Cover and let rise in a warm place for 10 to 15 minutes.
Preheat the oven to 400°F. Bake biscuits for 12-15 minutes or until golden brown. Serve warm.