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
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. 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.
