Description
Delight in these buttery, crispy Butter Swim Biscuits paired with a spicy-sweet Peach Jalapeño Jam. A perfect Southern American breakfast or side dish, the biscuits bake in melted butter for irresistibly crispy edges, while the jam combines fresh peaches and jalapeño for a vibrant, flavorful spread.
Ingredients
Scale
Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter (1 stick, melted)
Peach Jalapeño Jam
- 2 cups fresh or frozen peaches (peeled and diced)
- 1 small jalapeño (seeded and finely chopped)
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 450°F to prepare for baking the biscuits.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt to ensure even distribution of leavening and flavor.
- Add Buttermilk: Pour the buttermilk into the dry mixture and stir just until combined; be careful not to overmix to keep the biscuits tender.
- Prepare Baking Dish: Pour the melted butter into an 8×8-inch baking dish, which will create crispy edges around the biscuits as they bake.
- Shape Biscuits: Spoon the biscuit dough over the melted butter in the dish and gently spread it evenly to the edges. The butter will pool around the dough, forming the signature ‘butter swim’ edges.
- Score Biscuit Squares: Using a knife or bench scraper, cut the dough into 9 squares without separating them; this helps the biscuits rise evenly while baking.
- Bake Biscuits: Place the baking dish in the oven and bake for 20–25 minutes, until the biscuits are golden brown on top and cooked through.
- Make Jam: While biscuits bake, combine peaches, jalapeño, lemon juice, and sugar in a small saucepan over medium heat. Simmer for 15–20 minutes, stirring occasionally, until thickened and peaches break down.
- Finish Jam: Lightly mash the jam with a fork for a chunkier texture or blend for smoothness. Allow to cool slightly.
- Serve: Serve the warm butter swim biscuits with a generous spoonful of peach jalapeño jam for a spicy, sweet contrast.
Notes
- The jam can be made ahead and stored in the fridge for up to 1 week.
- If using frozen peaches, thaw and drain them before cooking to avoid excess moisture.
- For spicier jam, leave some jalapeño seeds intact to increase heat.
