Bacon-Jalapeno Biscuits with Peach Pepper Jam
Prep Time:
Cook Time:
Serves
Ingredients
For the Biscuits:
4 C. flour
2 Tbsp. Clabber Girl® Baking Powder
2 tsp. salt
3 tsp. sugar
1 C. Crisco® All-Vegetable Shortening Baking Stick
1½ C. buttermilk
12 oz. cooked and chopped center cut bacon
3 jalapenos deserved and finely chopped
2 Tbsp. butter
Pinch of Spice Islands® Cayenne Pepper
For the Peach Pepper Jam:
4 C. of peaches (skin removed and finely chopped)
6 jalapenos, seeds removed and finely chopped
¼ C. apple cider vinegar
1 lemon juiced and zested
½ C. fruit Pectin
4 C. sugar
Directions
For the biscuits:
- In a mixing bowl, combine all dry ingredients and mix together.
- Cut the Crisco shortening stick into cubes and hand mix into the dry ingredients until they come together.
- Add the milk and continue to combine the ingredients.
- Add the cooked/chopped bacon and the seeded/Chopped jalapenos and mix the add-ins by hand until they are consistent throughout the dough.
- 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.
- Melt the butter and add a pinch of cayenne for some extra heat. Brush this mixture over the top.
- Bake in the oven at 425 degrees for 12-15 minutes.
For the peach pepper jam:
- 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.
- Add the sugar and allow the mixture to come to a full boil for a minute or so.
- Remove from heat and allow to cook before canning.
Serve biscuits with butter and jam – Enjoy!
Recipe by Amy Pottinger of Caviar and Crayons: Jalapeno Bacon Biscuits with Peach Pepper Jam (caviarandcrayons.com)
