Biscuits & Jalapeño Jam Recipe
Make Biscuits & Jalapeño Jam Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Jalapeño Jam
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Cut in Butter
Add the unsalted butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Combine Wet Ingredients
In a separate bowl, mix the milk, buttermilk, and honey together until the honey dissolves.
- 5
Form Dough
Add the wet ingredients to the dry mixture and stir until just combined. Do not overmix.
- 6
Shape Biscuits
Turn the dough onto a floured surface and gently knead it 2-3 times. Pat into a 1-inch thick round and cut out biscuits using a biscuit cutter or a glass.
- 7
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for about 12-15 minutes or until golden brown.
Jalapeño Jam
- 8
Prepare Jalapeños
Seed and chop the jalapeños. Wear gloves if desired to avoid irritation.
- 9
Combine Ingredients
In a medium saucepan, combine the chopped jalapeños, sugar, apple cider vinegar, and salt. Stir well.
- 10
Cook Mixture
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
- 11
Add Pectin
Once boiling, stir in the pectin and continue to boil for an additional 1-2 minutes, stirring constantly.
- 12
Cool and Store
Remove from heat and let the jam cool. Transfer to sterilized jars and refrigerate. The jam will thicken as it cools.
