DIRECTIONS

For the biscuits:

1. In a mixing bowl, combine all dry ingredients and mix together.
2. Cut the Crisco shortening stick into cubes and hand mix into the dry ingredients until they come together.
3. Add the milk and continue to combine the ingredients.
4. Add the cooked/chopped bacon and the seeded/Chopped jalapenos and mix the add-ins by hand until they are consistent throughout the dough.
5. On a floured surface, roll the dough out 3/4 inch think and use a cookie cutter to make your biscuits. Continue this process until all the dough is used and raw biscuits are on a baking sheet.
6. Melt the butter and add a pinch of cayenne for some extra heat. Brush this mixture over the top.
7. Bake in the oven at 425 degrees for 12-15 minutes.

For the peach pepper jam:

1. Add the peaches, jalapenos, apple cider vinegar, lemon juice and zest and the pectin to a non reactive pot. Cook on a medium high heat, stirring frequently for 15-20 minutes.
2. Add the sugar and allow the mixture to come to a full boil for a minute or so.
3. Remove from heat and allow to cook before canning.

Recipe by Amy Pottinger of Caviar and Crayons: Jalapeno Bacon Biscuits with Peach Pepper Jam (caviarandcrayons.com)