Description
These **Butter Swim Biscuits** are ultra-fluffy, rich, and buttery, baked in a pool of melted butter for a golden, crispy crust. Paired with a sweet and spicy **Peach Jalapeño Jam**, this dish is perfect for breakfast, brunch, or a comforting snack.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 tablespoon sugar
– 1 teaspoon salt
– 2 cups buttermilk
– 1/2 cup unsalted butter, melted
**For the Peach Jalapeño Jam:**
– 4 cups fresh peaches, peeled and diced
– 1 cup sugar
– 1 tablespoon lemon juice
– 2 jalapeños, finely diced
– 1/2 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 450°F (230°C).
2. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. Pour in buttermilk and mix until just combined.
4. Pour melted butter into an 8×8-inch baking dish, then spread the biscuit dough evenly over the butter.
5. Use a knife to lightly score the dough into squares.
6. Bake for 25-30 minutes, or until golden brown on top.
**For the Peach Jalapeño Jam:**
1. In a saucepan over medium heat, combine peaches, sugar, lemon juice, and jalapeños.
2. Stir frequently and bring to a simmer. Cook for 20-25 minutes, mashing the peaches as they soften.
3. Remove from heat and stir in vanilla extract, if using.
4. Let cool before serving with warm biscuits.
Notes
– If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.
– For extra heat, leave the jalapeño seeds in the jam.
– The jam can be stored in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1 biscuit with jam
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg