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Butter Swim Biscuits with Peach Jalapeño Jam


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 8 servings 1x

Description

Butter Swim Biscuits with Peach Jalapeño Jam bring together the perfect combination of warm, buttery biscuits and a tangy, spicy peach jalapeño jam. This savory-sweet dish is perfect for any occasion—whether it’s brunch, a special dinner, or a tasty snack. The soft, flaky biscuits are soaked in melted butter and served alongside the sweet-and-spicy jam, creating a delicious balance of flavors.


Ingredients

Scale

For the Butter Swim 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)

For the 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

  1. Make the Biscuits:
    Preheat the oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make 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.

  2. Prepare the Baking Dish:
    Grease an 8×8-inch baking dish with 2 tablespoons of butter. Transfer the dough into the baking dish, spreading it out evenly. Do not flatten the dough too much; it should be rough and rustic.

  3. Bake the Biscuits:
    Bake the biscuits in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Remove from the oven and let them cool slightly in the pan.

  4. Make the Peach Jalapeño Jam:
    While the biscuits are baking, prepare the jam. In a medium saucepan, combine the chopped peaches, jalapeño, sugar, lemon juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Stir frequently and cook for about 15-20 minutes, or until the peaches break down and the jam thickens. If you prefer a thicker jam, you can add pectin according to the package instructions.

  5. Finish the Jam:
    Once the jam reaches your desired thickness, remove it from the heat and let it cool for a few minutes. The jam will thicken further as it cools. Taste and adjust the sweetness or spiciness by adding more sugar or jalapeño, depending on your preference.

  6. Serve:
    Once the biscuits are done, remove them from the pan and break them into pieces. Serve the warm Butter Swim Biscuits with a generous spoonful of the Peach Jalapeño Jam on top.

Notes

  • If you prefer a spicier jam, leave some of the seeds in the jalapeño.
  • For a quicker version of the jam, you can use store-bought peach preserves and mix in some finely chopped jalapeños for the spicy kick.

 

  • The biscuits can be served with other toppings like honey, butter, or even cream cheese for extra flavor.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Bread, Jam, Appetizer
  • Method: Baking
  • Cuisine: Southern, American

Nutrition

  • Serving Size: 1 biscuit with 1 tablespoon jam
  • Calories: 250
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg