If you’re searching for a delightful treat that captures the perfect balance between savory and sweet, I have just the thing for you: the Butter Swim Biscuits with Peach Jalapeno Jam Recipe. These biscuits are not your everyday bake—they’re a luscious adventure of flaky, buttery bread swimming in melted butter, all topped with a vibrant, spicy-sweet peach jalapeño jam. Every bite delivers comfort and excitement simultaneously, making them an absolute favorite to enjoy any time of day, whether for breakfast, snack, or an impressive brunch dish.
Ingredients You’ll Need
With just a handful of simple ingredients, each one bringing a special touch, these biscuits are as approachable to make as they are delightful to eat. From the tangy bite of cheddar to the golden glow of melted butter, every component plays a crucial role in the final magic.
- 2 peaches: Choose ripe, juicy peaches to bring natural sweetness and vibrant color to your jam.
- 1 jalapeño: Finely minced, it adds a lovely kick that brightens the jam without overpowering it.
- Juice from 1 lemon: Provides acidity to balance the sweetness and deepen the flavors.
- ½ cup granulated sugar: Sweetens the jam just enough to marry perfectly with the spice.
- 2 ½ cups all-purpose flour: Forms the base of your tender yet sturdy biscuits.
- 2 teaspoons baking powder: Gives your biscuits the lift they need for fluffy texture.
- 1 ½ teaspoons kosher salt: Enhances all other flavors and balances the sweetness.
- 1 teaspoon sugar: Adds a subtle touch of sweetness within the biscuit dough itself.
- 1 ½ cups buttermilk (plus more if needed): Keeps the biscuit batter moist and gives a slight tang that complements the cheese.
- 1 stick melted unsalted butter: This is the pool where your biscuits will swim—it lends richness and a golden crust.
- ½ cup shredded cheddar: Cheese bits melt into the dough, infusing every bite with savory goodness.
How to Make Butter Swim Biscuits with Peach Jalapeno Jam Recipe
Step 1: Prepare the Peach Jalapeno Jam
Start by finely chopping your ripe peaches and mincing the jalapeño after removing seeds to control the heat level. Combine these with fresh lemon juice and half a cup of sugar in a saucepan. Bring it to a rapid simmer and let it bubble gently for about 20 minutes. You’ll know it’s ready when the peaches soften and the jam thickens enough to coat the back of a spoon—this jam is the flavor superstar for your biscuits.
Step 2: Preheat and Mix Dry Ingredients
While your jam cools, preheat your oven to a toasty 425 degrees Fahrenheit, perfect for baking these golden biscuits. In a large mixing bowl, whisk together the flour, baking powder, kosher salt, sugar, and shredded cheddar—the cheese adds delightful pockets of sharpness that contrast beautifully with the sweet jalapeño jam.
Step 3: Combine Wet Ingredients and Form Batter
Add the buttermilk to your dry ingredients and gently fold until you get a thick, chunky batter. It should be spoonable but not liquidy—think somewhere between a dough and a cake batter. You might need a splash more buttermilk if it’s too dense, but don’t overdo it.
Step 4: Butter Bath and Batter Layer
Pour your melted butter into an 8×8-inch cake pan. This luscious butter bath is what gives these biscuits their namesake “swim.” Pour your batter evenly into the pan, spreading gently to the edges, allowing the butter to pool over and around the batter for that rich, indulgent crust.
Step 5: Add and Swirl the Jam
Dollop the luscious peach jalapeño jam onto each of the four corners and one big scoop in the center of the batter. Using a toothpick, butter knife, or chopstick, swirl the jam into the batter to create a stunning marbled effect—this step adds both flavor distribution and visual bliss.
Step 6: Bake to Perfection
Pop the pan into your preheated oven and bake for 30 to 35 minutes until the biscuits are puffed up and baked through, with the edges glowing golden brown. The butter and cheese meld in the heat, creating that irresistibly crisp crust and tender crumb under the jam’s sweet-spicy glaze.
Step 7: Optional Honey Drizzle and Serve
Once out of the oven, consider drizzling with a bit of honey for an extra touch of gloss and sweetness that complements the peach jalapeño jam beautifully. Serve warm and watch these buttery, jammy delights disappear fast!
How to Serve Butter Swim Biscuits with Peach Jalapeno Jam Recipe
Garnishes
If you want to add a little fresh flair, sprinkle some thinly sliced green onions or finely chopped fresh basil on top. These fresh herbs bring an inviting aroma that pairs perfectly with the spicy-sweet jam and buttery biscuit base.
Side Dishes
These biscuits shine as a side to breakfast favorites like scrambled eggs or crispy bacon but are also incredible alongside a sharp, tangy salad to balance the richness. For a savory twist, serve with grilled sausages or roasted veggies for a satisfying brunch or light dinner.
Creative Ways to Present
Try slicing the baked biscuits horizontally and layering them with slices of fresh mozzarella and a dollop of the jam for a quick and easy mini sandwich. Or serve individual portions on small plates with cute ramekins of additional jam for dipping—it makes for a charming presentation if you’re entertaining guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place any leftover Butter Swim Biscuits with Peach Jalapeno Jam Recipe in an airtight container. They keep well at room temperature for up to two days, but refrigeration can extend freshness for about four days without drying them out.
Freezing
You can freeze these biscuits by wrapping them tightly in plastic wrap and foil or placing them in a freezer-safe bag. Properly stored, they can keep for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To revive the buttery crispness, reheat biscuits in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. Avoid microwaving if you can, as that can make them soggy instead of deliciously flaky and warm.
FAQs
Can I make the peach jalapeño jam ahead of time?
Absolutely! The jam can be prepared a day or two before baking, and the flavors often deepen with time. Just store it in an airtight container in the fridge until you’re ready to use it.
What if I don’t have buttermilk?
No worries at all—simply make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ½ cups of milk. Let it sit for 5 minutes before using, and you’ll have that perfect tangy kick.
How spicy is this jam?
The jalapeño gives a gentle heat that wakes up the sweetness of the peaches without overwhelming your palate. If you prefer it milder, remove all the seeds before mincing the pepper or reduce the amount of jalapeño.
Can I use other cheeses instead of cheddar?
Cheddar is preferred for its sharpness and melting qualities, but feel free to experiment with Monterey Jack, Gouda, or even a crumbly feta for different flavor profiles.
What’s the best way to swirl the jam into the batter?
A toothpick or the tip of a butter knife works perfectly to create beautiful swirls without overmixing, which keeps the jam distinct and the look elegant.
Final Thoughts
I can’t recommend trying the Butter Swim Biscuits with Peach Jalapeno Jam Recipe enough—this dish truly turns simple ingredients into a spectacular experience. Whether you’re indulging by yourself or impressing friends, these biscuits offer comfort, creativity, and a little bit of spicy-sweet magic that will have you coming back for more.
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Butter Swim Biscuits with Peach Jalapeno Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Butter Swim Biscuits with Peach Jalapeño Jam offer a delightful combination of buttery, cheesy biscuits swirled with a sweet and mildly spicy peach jalapeño jam. Perfect for brunch or a savory snack, these biscuits combine the richness of cheddar and buttermilk with the unique twist of a fresh fruit and pepper jam.
Ingredients
Jam
- 2 peaches, chopped
- 1 jalapeño, deseeded and minced
- Juice from 1 lemon
- ½ cup granulated sugar
Biscuits
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon sugar
- 1 ½ cups buttermilk, more as needed
- 1 stick unsalted butter, melted
- ½ cup shredded cheddar cheese
Optional
- Honey for drizzling
Instructions
- Prepare the jam: Chop the peaches and deseed and mince the jalapeño carefully. In a saucepan, combine the peaches, jalapeño, lemon juice, and granulated sugar. Bring the mixture to a rapid simmer over medium heat.
- Simmer the jam: Continue to simmer the mixture for about 20 minutes or until the peaches are soft and the jam has thickened enough to coat a spoon or leave a clean mark when a spatula is run through the pan. Remove from heat and set aside to cool.
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is fully heated by the time the biscuits are ready to bake.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, kosher salt, sugar, and shredded cheddar cheese. Stir these ingredients together until evenly mixed.
- Add buttermilk: Pour in the buttermilk and gently mix until a thick, chunky batter forms. The batter should be spoonable but not pourable, thick like a batter suitable for spooning into a pan.
- Prepare the baking pan: Pour the melted unsalted butter into an 8×8-inch cake pan, spreading it around so it covers the bottom evenly.
- Add the batter: Spoon the biscuit batter into the buttered pan, spreading it evenly into the corners. The butter will naturally pool on top of the batter.
- Add dollops of jam: Place dollops of the prepared peach jalapeño jam at each corner of the batter and one dollop in the center.
- Swirl the jam: Using a chopstick, toothpick, or butter knife, swirl the jam gently throughout the biscuit batter to create a marbled effect.
- Bake the biscuits: Place the pan in the preheated oven and bake for 30-35 minutes, or until the biscuits are fully cooked through and golden brown on top.
- Serve: Remove from oven and, if desired, drizzle with honey for extra sweetness. Serve warm and enjoy.
Notes
- The peach jalapeño jam adds a unique spicy-sweet contrast to the rich biscuits, but you can adjust the amount of jalapeño to suit your heat preference.
- If the batter seems too thick, add a little more buttermilk, one tablespoon at a time, until it reaches the desired consistency.
- These biscuits are best served warm and fresh but can be reheated gently in the oven for later enjoyment.
- Use ripe peaches for the best flavor in the jam.
- If you prefer a less spicy jam, remove all the jalapeño seeds or omit the jalapeño entirely.
