Imagine warm, pillowy biscuits that melt in your mouth, paired with a sunny-sweet jam that zings with a hint of jalapeño heat—that’s the magic of Butter Swim Biscuits with Peach Jalapeño Jam. This recipe has quickly become a go-to in my kitchen whenever I want to brighten a breakfast table or impress a brunch crowd. The biscuits are impossibly soft and buttery, thanks to a one-of-a-kind “swim” in hot melted butter as they bake, while the jam combines juicy peaches with a sparkle of gentle spice. Whether you’re a Southern food enthusiast or simply in need of a feel-good treat, this dish brings comfort and excitement in every bite.
Ingredients You’ll Need
You’ll be surprised how everyday pantry and fridge staples come together for this recipe’s comforting flavors. These humble ingredients work together to create both the fluffiest biscuits and a jam bursting with sweetness and a playful touch of heat.
- All-purpose flour: The foundation of the biscuits—stick with all-purpose for a perfectly tender, not-too-dense crumb.
- Baking powder: Fresh baking powder ensures a lofty rise—check that it’s within date for the fluffiest results.
- Granulated sugar: Just a little brings a gentle sweetness to both the biscuits and the jam, brightening every bite.
- Salt: Essential for balance, drawing out both the sweet and savory notes in the biscuits and jam.
- Buttermilk: For the classic tang and unbeatable moisture—if you don’t have it, whole milk with a splash of lemon will work in a pinch.
- Unsalted butter, melted: The star of the “swim”—it gives each biscuit a golden-crisp bottom and rich flavor.
- Fresh or frozen peaches: Both work wonderfully—just make sure they’re diced for quick jam-making.
- Jalapeño, finely chopped: Adjust to your spice preference, removing the seeds for mild heat or leaving a few in for a bolder kick.
- Lemon juice: A splash of brightness that lets the peaches shine and keeps the jam lively.
- Pinch of salt: Completes the jam, deepening the flavors and balancing the sweetness.
How to Make Butter Swim Biscuits with Peach Jalapeño Jam
Step 1: Prepare the Baking Dish and Melt Butter
Start by preheating your oven to a piping hot 450°F. As it heats, melt half a cup of unsalted butter and pour it straight into an 8×8-inch baking dish. This rich puddle will become the swimming pool for your biscuit dough, infusing every square with a sultry, buttery flavor and getting those edges perfectly golden.
Step 2: Mix the Biscuit Dough
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. Pour in the buttermilk all at once and use a spatula or wooden spoon to gently mix—stop as soon as the last trace of flour disappears. This shaggy, sticky dough is just what you want; overmixing will take away that dreamy softness.
Step 3: Bake the Biscuits
Scrape the dough into your hot buttered dish and spread it out as evenly as you can (don’t worry—it doesn’t have to be perfect). Grab a sharp knife and cut through the dough to mark 9 squares before baking; this helps them bake evenly and makes serving a breeze. Slide the dish into the oven and bake for 20 to 25 minutes. You’re looking for a glowing golden hood and firm (but still pillowy) center. Let the biscuits cool just enough to handle—they’re best served warm.
Step 4: Prepare the Peach Jalapeño Jam
While the biscuits bake, make quick work of the Peach Jalapeño Jam. Combine your peaches, diced jalapeño, sugar, lemon juice, and a pinch of salt in a small saucepan over medium heat. Stir occasionally and let the mixture bubble gently for about 12 to 15 minutes; the peaches will collapse and everything thickens into a glossy, irresistible jam. For rustic texture, gently mash with a spoon; for smoothness, blend it until silky. Be sure to let it cool before slathering.
Step 5: Serve and Savor
Lift out a biscuit—golden and glistening—then crown it with a generous spoonful of that vibrant, sweet-and-spicy jam. Add a pat of butter if you’re feeling extra. The contrast of tender biscuit, fruity jam, and the gentle jalapeño warmth is outrageously good. It’s not just breakfast; it’s a morning celebration.
How to Serve Butter Swim Biscuits with Peach Jalapeño Jam
Garnishes
For a final flourish, sprinkle a few extra diced peaches or paper-thin slices of fresh jalapeño right on top. A little chopped mint or basil is surprisingly delicious here, too, adding coolness and a pop of color. If you’re serving for brunch, a tiny drizzle of local honey is pure luxury.
Side Dishes
Butter Swim Biscuits with Peach Jalapeño Jam shine alongside classic breakfast favorites. Scrambled eggs, smoked bacon, or a crisp green salad make lovely companions. Or, make them the star of a brunch spread with yogurt, fresh berries, and good coffee.
Creative Ways to Present
For a crowd, serve the biscuits family-style right from the baking dish, surrounded by little bowls of jam for smearing and sharing. Or, split them into mini sandwiches, tucking in sharp cheddar and jam for a sweet-savory snack. Individual biscuit jars with layers of jam look stunning for picnics and potlucks.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butter Swim Biscuits with Peach Jalapeño Jam in an airtight container. The biscuits are best within two days but can be revived for several more—the jam keeps perfectly in the fridge for up to a week, the flavors only getting richer.
Freezing
If you want to save some for later, wrap the baked biscuits (without jam) tightly in foil or a freezer bag and freeze for up to 2 months. The jam freezes well, too—just spoon it into a jar with space to expand and thaw overnight in the fridge before serving.
Reheating
To bring biscuits back to their just-baked glory, simply warm them in a 300°F oven for about 10 minutes. A short burst in the microwave also does the trick for that quick weekday treat. Let the jam come to room temperature or give it a few seconds in the microwave if you like it warm and pourable.
FAQs
Can I make the Butter Swim Biscuits with Peach Jalapeño Jam ahead of time?
Absolutely! The biscuits stay moist for a day or two, and the jam actually tastes even better after the flavors meld overnight. You can bake the biscuits the evening before, prep the jam, and have everything ready to serve the next morning.
What if I don’t have buttermilk for the biscuits?
No buttermilk? No problem. Just add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for five minutes. This homemade version works in a pinch to give your Butter Swim Biscuits with Peach Jalapeño Jam that signature tang.
Can I make the jam less spicy?
Definitely. Remove all the jalapeño seeds before chopping, or even use just half a jalapeño if you’re sensitive to spice. The peach flavor will shine and you’ll still get a whisper of warmth.
Can I use canned peaches instead of fresh or frozen?
Canned peaches can be used in a pinch—just drain them well and chop before adding to the saucepan. The flavor will be a bit different but still deliciously fruity with the spicy kick of jalapeño.
Is it possible to double the recipe for a larger crowd?
Absolutely! Both the biscuits and the jam scale up beautifully. Use a 9×13-inch dish for the biscuits and double all jam ingredients, then follow the same steps—just add a few extra minutes to the baking and simmer times.
Final Thoughts
Butter Swim Biscuits with Peach Jalapeño Jam are that rare combination of cozy and exciting, a recipe that brings guaranteed smiles every time. Grab your mixing bowl and let your oven work its magic—you won’t regret it when you sink your teeth into that buttery, jammy perfection. I’d love to hear how these become a hit in your home!
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Butter Swim Biscuits with Peach Jalapeño Jam Recipe
- Total Time: 40 minutes
- Yield: 9 biscuits with jam 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and spicy with these Butter Swim Biscuits topped with homemade Peach Jalapeño Jam. These fluffy biscuits are soaked in butter for a golden, crispy exterior, while the jam adds a burst of fruity heat.
Ingredients
For the Butter Swim Biscuits:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
- 1¾ cups buttermilk
- ½ cup unsalted butter, melted
For the Peach Jalapeño Jam:
- 2 cups diced fresh or frozen peaches
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat oven to 450°F. Pour melted butter into an 8×8-inch baking dish.
- To make the jam, combine peaches, jalapeño, sugar, lemon juice, and a pinch of salt in a small saucepan over medium heat.
In a mixing bowl, whisk together flour, baking powder, sugar, and salt. Pour in the buttermilk and stir just until combined (do not overmix). Pour the sticky dough into the buttered baking dish and spread evenly. Use a knife to cut the dough into 9 squares before baking—this helps with portioning. Bake for 20–25 minutes, or until golden brown and set in the center. Let cool slightly before serving.
Stir occasionally and cook for 12–15 minutes, or until the peaches break down and the mixture thickens. Mash slightly with a spoon for texture, or use a blender for a smoother consistency. Cool completely before serving.
Notes
- The jam can be stored in the refrigerator for up to 1 week.
- For a spicier version, leave some jalapeño seeds in.
- Serve the biscuits warm with a spoonful of jam and a pat of butter for a sweet and savory bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with jam
- Calories: 290
- Sugar: 11g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
