If you’re craving something that beautifully balances buttery, flaky goodness with a bright, spicy kick, then the Butter Swim Biscuits with Peach Jalapeño Jam Recipe is your next kitchen adventure. Imagine sinking your teeth into warm, golden biscuits, each bite melting with soft butter while a lively peach jalapeño jam adds a sweet-and-spicy sparkle that wakes up your taste buds. This dish is a delightful harmony of textures and flavors that’s perfect for breakfast, brunch, or even a cozy afternoon treat.
Ingredients You’ll Need
With just a handful of pantry staples and fresh produce, this recipe comes together in a way that feels straightforward yet special. Each ingredient plays a key role in creating the unique texture and flavor combination that makes this dish stand out.
- All-purpose flour: The foundation for tender, fluffy biscuits with a perfect crumb.
- Baking powder: Helps the biscuits rise and get that light, airy texture.
- Sugar: Adds a touch of sweetness that balances the heat from the jalapeño.
- Salt: Enhances all the flavors and adds depth.
- Unsalted butter (melted): Provides richness and keeps the biscuits moist and buttery.
- Buttermilk (or whole milk): Reacts with the baking powder to give the biscuits a soft, tender crumb.
- Unsalted butter (for greasing): Prevents sticking and adds extra buttery flavor on the crust edges.
- Fresh or frozen peaches: The star ingredient for the jam, offering natural sweetness and juiciness.
- Jalapeño: Adds a gentle heat that lifts the peach flavor without overwhelming it.
- Granulated sugar: Sweetens the jam and balances the jalapeño’s spice.
- Lemon juice: Brings brightness and balances the sweetness with acidity.
- Ground ginger (optional): Adds a subtle warm spice that complements the peaches.
- Pectin (optional): Useful for those who prefer a firmer jam texture.
How to Make Butter Swim Biscuits with Peach Jalapeño Jam Recipe
Step 1: Make the Biscuits
Start by preheating your oven to a lively 450°F (230°C). In a large bowl, whisk together your dry ingredients—flour, baking powder, sugar, and salt—until they’re well combined. Then, create a cozy little well in the center and pour in your melted butter and buttermilk. Stir gently until just combined, keeping the dough sticky and rustic, because that’s exactly the texture that bakes into tender, flaky biscuits.
Step 2: Prepare the Baking Dish
Butter up an 8×8-inch baking dish generously with those 2 tablespoons of unsalted butter. This step isn’t just to prevent sticking; it adds a delicious buttery crust to the biscuits as they bake. Transfer your biscuit dough into the dish, spreading it out evenly without flattening it too much—this uneven, rustic surface is what makes your biscuits uniquely cozy and perfect.
Step 3: Bake the Biscuits
Slide your baking dish into the hot oven and let those biscuits bake for 20 to 25 minutes, until the tops turn a gorgeous golden brown. The aroma alone will have you eager to taste them. You’ll know they’re ready when a toothpick poked into the center comes out clean. Once baked, leave them to cool in the pan just a bit, so they set perfectly before serving.
Step 4: Make the Peach Jalapeño Jam
While your biscuits are baking, it’s jam time! In a medium saucepan, combine the chopped peaches, finely chopped jalapeño (seeds removed if you want it milder), sugar, lemon juice, ground ginger, and salt. Bring this flavorful mixture to a gentle simmer over medium heat, stirring often to help the peaches break down and the flavors mingle. This process takes about 15 to 20 minutes, resulting in a jam that’s vibrant with a perfect balance of sweet and spicy. If you like your jam with more structure, go ahead and sprinkle in some pectin, following the package directions.
Step 5: Finish the Jam
Once your jam thickens to your liking, take it off the heat and let it cool slightly—the flavors will deepen and intensify as it rests. At this stage, taste and adjust: maybe you want a touch more sugar for sweetness or a little extra jalapeño for heat. Personalizing the spice level makes this jam truly your own.
Step 6: Serve Your Butter Swim Biscuits with Peach Jalapeño Jam Recipe
Remove the baked biscuits from the pan and gently break them apart. Plate them warm, and spoon a generous dollop of that luscious peach jalapeño jam on top. The contrast of warm buttery biscuit and lively jam is what makes this dish unforgettable.
How to Serve Butter Swim Biscuits with Peach Jalapeño Jam Recipe
Garnishes
A sprinkle of freshly chopped mint or a few thin slices of fresh jalapeño can elevate the presentation and add an extra pop of flavor. Adding a light dusting of powdered sugar over the jam also adds a charming sweetness and visual appeal that will impress anyone you share these biscuits with.
Side Dishes
Pair these biscuits with a simple green salad for a light lunch or serve alongside crispy fried chicken to create a Southern-inspired dinner. A bowl of chilled buttermilk or sweet iced tea rounds out this combination beautifully.
Creative Ways to Present
For brunch, try arranging these biscuits on a wooden board with small bowls of jam and softened butter, encouraging a casual, communal way of eating. Or transform them into mini open-faced sandwiches topped with cream cheese and fresh herbs for a refined twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your leftover biscuits in an airtight container at room temperature for up to two days to maintain freshness. The peach jalapeño jam can be kept in the refrigerator for up to two weeks, well sealed to preserve its vibrant flavor.
Freezing
Butter Swim Biscuits freeze beautifully! Freeze the cooled biscuits in a single layer on a baking sheet before transferring to a freezer-safe bag. The jam can also be frozen in small airtight containers. Freeze both for up to three months without losing their lovely taste and texture.
Reheating
Warm up the frozen biscuits in a 350°F oven for about 10 minutes until heated through and crisped on the outside. Reheat the jam gently on the stovetop or in the microwave to bring back that silky texture. This way, you can enjoy the magic of Butter Swim Biscuits with Peach Jalapeño Jam Recipe anytime you want.
FAQs
Can I use frozen peaches instead of fresh for the jam?
Absolutely! Frozen peaches work wonderfully in the Peach Jalapeño Jam, especially when fresh ones are out of season. Just thaw and drain any excess liquid before cooking to avoid a watery jam.
How spicy is the peach jalapeño jam?
The jam carries a mild to medium heat depending on how much jalapeño you add and whether you include the seeds. You can control the spice level perfectly by adjusting the amount or removing seeds altogether for a gentle warmth.
What if I don’t have buttermilk on hand?
No worries! You can substitute whole milk or milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes; this will mimic buttermilk’s acidity and keep your biscuits tender.
Is it okay to make the jam ahead of time?
Yes, the jam actually tastes even better when it has some time to rest as the flavors meld together beautifully. You can make it up to a week in advance and keep it refrigerated until ready to serve.
Can I make the biscuits gluten-free?
With the right gluten-free flour blend that’s suitable for baking, you can absolutely make this recipe gluten-free. Just be sure your blend contains xanthan gum or another binding agent to get that perfect texture.
Final Thoughts
Making Butter Swim Biscuits with Peach Jalapeño Jam Recipe is such a joyful way to bring warmth and excitement to your table. It’s that kind of recipe that invites you to slow down, savor each bite, and share smiles with friends and family. Trust me, once you try these buttery biscuits paired with the bright, spicy jam, it’ll become a beloved favorite you reach for again and again.
Print
Butter Swim Biscuits with Peach Jalapeño Jam Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Butter Swim Biscuits with Peach Jalapeño Jam is a delightful combination of flaky, buttery biscuits paired with a sweet and spicy homemade peach jalapeño jam. These biscuits are golden-baked to a perfect rustic texture and served warm, complemented by the vibrant, jammy topping that balances fruity sweetness with a subtle kick of heat. Perfect for breakfast, brunch, or as a unique snack.
Ingredients
For the 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
- Make the Biscuits: Preheat the oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Create a well in the center and pour in the melted butter and buttermilk. Stir gently until just combined; the dough should be sticky but not overly wet.
- Prepare the Baking Dish: Grease an 8×8-inch baking dish with 2 tablespoons of unsalted butter. Transfer the dough into the dish, spreading it out evenly without flattening too much, maintaining a rough and rustic texture.
- Bake the Biscuits: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown on top and a toothpick inserted comes out clean. Remove from oven and allow to cool slightly in the pan.
- Make the Peach Jalapeño Jam: While biscuits bake, combine chopped peaches, minced jalapeño, sugar, lemon juice, ground ginger (if using), and salt in a medium saucepan. Heat over medium heat and bring to a simmer, stirring frequently, cooking for 15-20 minutes until peaches break down and the jam thickens. Add pectin if a firmer jam is desired, following package instructions.
- Finish the Jam: Remove the jam from heat once it reaches desired thickness. Let cool slightly; it will continue thickening as it cools. Taste and adjust sweetness or spiciness by adding more sugar or jalapeño as preferred.
- Serve: Remove biscuits from the pan and break into pieces. Serve warm with a generous spoonful of peach jalapeño jam on top, enjoying the balance of buttery biscuits and spicy-sweet jam.
Notes
- For less heat in the jam, remove seeds from the jalapeño before chopping.
- Buttermilk gives a tangier flavor and tender crumb, but whole milk can be used as a substitute.
- Using pectin in the jam helps achieve a firmer consistency, perfect for spreading.
- The biscuits are best served warm for optimal flavor and texture.
- Store leftover jam in a sealed container in the refrigerator for up to 2 weeks.
- You can freeze the biscuits separately and reheat them in the oven for a fresh taste later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
