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If you’re looking for a delightful treat that perfectly balances savory, sweet, and a touch of spicy, then you absolutely have to try the Butter Swim Biscuits with Peach Jalapeño Jam Recipe. This dish feels like a warm hug on a plate, combining flaky, buttery biscuits that practically melt in your mouth with a vibrant, lively jam bursting with fresh peaches and a kick of jalapeño heat. It’s the kind of recipe that turns everyday moments into celebrations and makes you eager to gather friends around the table to share every bite.
Ingredients You’ll Need
Every ingredient in this Butter Swim Biscuits with Peach Jalapeño Jam Recipe has a crucial role to play, coming together in a harmony of flavors and textures that’s incredibly satisfying to experience. From the tender biscuits to the jam’s perfect balance of sweet and spicy, these components are simple but essential.
- 2 cups all-purpose flour: Provides the perfect structure for flaky yet soft biscuits.
- 1 tablespoon baking powder: Helps the biscuits rise beautifully and stay tender.
- 1 teaspoon sugar: Adds just a touch of sweetness to enhance the biscuit’s flavor.
- 1 teaspoon salt: Balances flavors and elevates the overall taste.
- 1/2 cup (1 stick) unsalted butter, melted: Infuses richness that keeps the biscuits tender and buttery.
- 3/4 cup buttermilk (or whole milk): Adds moisture and tang, contributing to tender crumb and flavor depth.
- 2 tablespoons unsalted butter (for greasing the pan): Prevents sticking and adds a golden crust to the biscuits.
- 2 cups fresh or frozen peaches, peeled and chopped: The star of the jam, delivering juicy sweetness and natural fruit flavor.
- 1 small jalapeño, finely chopped (remove seeds for less heat): Introduces a bright and spicy contrast to the sweetness.
- 1 cup granulated sugar: Sweetens and helps create the syrupy consistency of the jam.
- 2 tablespoons lemon juice: Adds a refreshing tang and helps preserve the jam’s brightness.
- 1/2 teaspoon ground ginger (optional): Brings a warm, subtle spice that complements peach and jalapeño beautifully.
- 1/4 teaspoon salt: Enhances overall flavor intensity in the jam.
- 1 tablespoon pectin (optional, if you want a firmer jam): Helps thicken the jam, perfect if you desire a more set consistency.
How to Make Butter Swim Biscuits with Peach Jalapeño Jam Recipe
Step 1: Make the Biscuits
Start by preheating your oven to a toasty 450°F (230°C). In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. This dry mix forms the backbone of your biscuits. Make a well in the center and pour in the melted butter along with the buttermilk. Stir gently until just combined—you want the dough to be sticky but not overly wet. This mixture promises tender, buttery biscuits with a rustic charm.
Step 2: Prepare the Baking Dish
Grease an 8×8-inch baking dish generously with 2 tablespoons of butter. This small step ensures your biscuits won’t stick and also contributes to that crispy golden crust around the edges. Transfer the sticky dough into the baking dish and spread it out evenly, but don’t flatten it too much. The dough should look rough and invitingly rustic – this will develop into the perfect texture after baking.
Step 3: Bake the Biscuits
Slide your baking dish into the hot oven and bake for about 20 to 25 minutes. Look for a gorgeous golden brown top—this is your signal that the biscuits are perfectly done. To confirm, insert a toothpick into the center; it should come out clean. Let the biscuits cool just a bit in the pan before moving to the jam preparation.
Step 4: Make the Peach Jalapeño Jam
While your biscuits are baking, it’s jam time! In a medium saucepan, combine the chopped peaches, finely diced jalapeño, granulated sugar, lemon juice, ground ginger (if using), and salt. Bring this lively mixture to a simmer over medium heat, stirring frequently. Continue cooking for 15 to 20 minutes until the peaches have broken down and the jam thickens delightfully. For a firmer jam, you can stir in pectin according to package instructions.
Step 5: Finish the Jam
Once your jam hits the perfect thickness, remove it from heat and let it cool briefly. It will thicken more as it cools. Give it a taste and adjust sweetness or heat by adding a little more sugar or jalapeño, tailoring it just the way you like it. This jam is the bold, sweet-spicy star that makes the Butter Swim Biscuits truly unforgettable.
Step 6: Serve
Break the warm Butter Swim Biscuits into rustic pieces and pile a generous spoonful of the peach jalapeño jam on top. Enjoy how the buttery softness contrasts beautifully with the fresh, vibrant, and spicy jam – perfect for breakfast, brunch, or a cozy snack any time!
How to Serve Butter Swim Biscuits with Peach Jalapeño Jam Recipe
Garnishes
A sprinkle of fresh thyme or mint leaves adds a refreshing herbal note that complements the jam’s sweetness and the biscuits’ buttery flavor. For a bit of extra indulgence, a small dollop of clotted cream or whipped cream cheese can provide a creamy contrast that’s simply irresistible.
Side Dishes
The buttery biscuits and peach jalapeño jam pair wonderfully with a crisp, lightly dressed green salad or a plate of savory scrambled eggs. If you’re serving this for brunch, consider adding smoked bacon or grilled sausages to deepen the feast’s flavor profile.
Creative Ways to Present
Try layering slices of the biscuits with the jam in a parfait-style cup, topped with fresh peach slices and a drizzle of honey. Serving the jam in small ramekins alongside individual biscuit portions adds a charming touch, letting everyone customize their bites. These presentation ideas make the Butter Swim Biscuits with Peach Jalapeño Jam Recipe a star at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits or jam (which is totally possible!), store the biscuits in an airtight container at room temperature for up to two days to preserve their tender texture, while the jam can stay fresh refrigerated in a sealed jar for up to two weeks.
Freezing
Butter Swim Biscuits freeze beautifully! Wrap individual biscuits tightly in plastic wrap and place them together in a freezer-safe bag for up to three months. You can also freeze the jam in a freezer-friendly container, but be sure to leave some room for expansion to avoid leaks.
Reheating
Reheat the biscuits gently in a preheated oven at 350°F for 8-10 minutes or until warmed through. To bring life back to frozen jam, thaw it overnight in the fridge and give it a quick stir to restore its luscious texture before serving.
FAQs
Can I use frozen peaches for the jam?
Absolutely! Frozen peaches work wonderfully in this recipe. Just make sure to thaw them completely and drain any excess juice before cooking to avoid a watery jam.
How spicy is the peach jalapeño jam?
The spice level depends on how much jalapeño you use and whether you include the seeds. Removing the seeds will yield a more mild heat, while leaving them in provides a noticeable but balanced kick.
Can I make the biscuits dairy-free?
Yes! Substitute the butter with a plant-based buttery spread and use almond milk or another dairy-free milk alternative instead of buttermilk for a similarly tender biscuit.
Is the pectin necessary for the jam?
Pectin isn’t required but helps achieve a thicker, more jelly-like jam. If you prefer a saucier jam or plan to use it quickly, feel free to skip it and enjoy a looser consistency.
What’s the best way to serve these biscuits for a crowd?
Serve the Butter Swim Biscuits warm and broken into chunks with the peach jalapeño jam in bowls for everyone to scoop from. It’s communal, casual, and encourages sharing and conversation around the table.
Final Thoughts
There’s something truly special about the Butter Swim Biscuits with Peach Jalapeño Jam Recipe—it manages to feel cozy and sophisticated all at once. Whether you’re making it for a lazy weekend brunch or a dinner party surprise, this recipe will earn its place among your favorites. So go ahead, dive in, and enjoy every buttery, sweet, and spicy bite!
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Butter Swim Biscuits with Peach Jalapeño Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes (biscuits) + 20 minutes (jam)
- Total Time: Approximately 60 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Description
Deliciously rustic Butter Swim Biscuits paired with a sweet and spicy Peach Jalapeño Jam, perfect for a unique breakfast or brunch treat. These flaky biscuits are baked to golden perfection and complemented by a homemade jam that balances fruity sweetness with a hint of heat.
Ingredients
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. Create 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 unsalted butter. Transfer the dough into the baking dish, spreading it out evenly without flattening it too much, keeping a rough and rustic texture.
- Bake the Biscuits: Place the biscuits in the preheated oven and bake for 20-25 minutes until the tops turn golden brown and a toothpick inserted comes out clean. Remove and let cool slightly in the pan.
- Make the Peach Jalapeño Jam: While the biscuits bake, combine the chopped peaches, jalapeño, sugar, lemon juice, ginger, and salt in a medium saucepan. Simmer over medium heat, stirring frequently, for 15-20 minutes until the peaches break down and the mixture thickens. For a firmer jam, stir in pectin according to package directions.
- Finish the Jam: Remove the jam from heat once desired thickness is reached, and let cool for a few minutes. The jam will thicken further as it cools. Adjust sweetness or spiciness by adding more sugar or jalapeño to taste.
- Serve: Once the biscuits are cooled enough to handle, break them into pieces and serve warm with generous spoonfuls of Peach Jalapeño Jam on top for a perfect balance of buttery biscuits and spicy fruit jam.
Notes
- Removing jalapeño seeds will reduce the heat in the jam, making it milder.
- Use pectin for a firmer jam; otherwise, the jam will be a bit looser and more spreadable.
- You can substitute buttermilk with whole milk if desired.
- Make sure not to overmix the biscuit dough for fluffier texture.
- Store leftover jam in the refrigerator for up to two weeks.
- Biscuits are best served warm but can be reheated gently before serving.
