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
Scale
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.
