Recipe courtesy of Mary Sue Milliken and Susan Feniger

Buttermilk Biscuits with Jalapeno Jam

  • Level: Easy
  • Yield: about six 3-inch biscuits and 12 cups of relish
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Ingredients

Buttermilk biscuits:

1 3/4 cups flour 

2 tablespoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick)

3/4 cup buttermilk

Jalapeno relish:

1 red bell pepper, seeded

1 green bell pepper, seeded

6 fresh red or green jalapeno chiles, seeded

6 cups sugar

1 1/2 cups white vinegar

6 ounces liquid pectin

Directions

  1. For the biscuits: Preheat the oven to 400 degrees.
  2. In a mixing bowl, stir together the flour, baking powder, sugar, and salt. Cut in the butter, until the mixture resembles coarse meal. Make a well in the center and pour in the milk all at once. Stir just until a shaggy dough is formed. 
  3. On a lightly floured surface, gently knead the dough 3 or 4 times. Pat out the dough 1/2 inch thickness. With a 3 inch round biscuit cutter or glass dipped in flour, cut out the dough and transfer to a baking sheet. (You can also cut out squares with a sharp paring knife.) Bake 10 to 12 minutes, until golden brown and serve hot.
  4. For the relish: In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth. 
  5. In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8inch of the tops. Wipe the rims of the jars with a clean cloth. 
  6. Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, the turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method. 

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