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
