Description
Deliciously tender Butter Swim Biscuits paired with a sweet and spicy Peach Jalapeño Jam, perfect for a unique breakfast or snack experience. These rustic biscuits are baked to golden perfection and complemented by a homemade jam that balances the sweetness of peaches with the mild heat of jalapeños.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup buttermilk (or whole milk)
- 2 tablespoons unsalted butter (for greasing the pan)
Peach Jalapeño Jam
- 2 cups fresh or frozen peaches, peeled and chopped
- 1 small jalapeño, finely chopped (remove seeds for less heat)
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1 tablespoon pectin (optional, if you want a firmer jam)
Instructions
- Make the Biscuits: Preheat the oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and pour in the melted butter and buttermilk. Stir until just combined; the dough should be sticky but not too wet.
- Prepare the Baking Dish: Grease an 8×8-inch baking dish with 2 tablespoons of butter. Transfer the dough into the baking dish, spreading it out evenly. Do not flatten the dough too much; it should be rough and rustic.
- Bake the Biscuits: Bake the biscuits in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Remove from the oven and let them cool slightly in the pan.
- Make the Peach Jalapeño Jam: While the biscuits are baking, prepare the jam. In a medium saucepan, combine the chopped peaches, jalapeño, sugar, lemon juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Stir frequently and cook for about 15-20 minutes, or until the peaches break down and the jam thickens. If you prefer a thicker jam, you can add pectin according to the package instructions.
- Finish the Jam: Once the jam reaches your desired thickness, remove it from the heat and let it cool for a few minutes. The jam will thicken further as it cools. Taste and adjust the sweetness or spiciness by adding more sugar or jalapeño, depending on your preference.
- Serve: Once the biscuits are done, remove them from the pan and break them into pieces. Serve the warm Butter Swim Biscuits with a generous spoonful of the Peach Jalapeño Jam on top.
Notes
- For less heat in the jam, remove jalapeño seeds before cooking.
- Use fresh or frozen peaches for convenience; thaw frozen peaches before cooking.
- Add pectin to the jam if you prefer a firmer consistency.
- The biscuits are best served warm to enjoy their soft texture.
- Store leftover jam in an airtight container in the refrigerator for up to two weeks.
- Butter Swim Biscuits can be reheated in a warm oven to refresh their texture.
