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

Scale

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)

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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