Southern Pepper Jelly Biscuits
Buttery, flaky Southern biscuits topped with sweet-spicy pepper jelly and melted sharp cheddar. These showstopping appetizers combine classic biscuit technique with a modern flavor punch.
- Total time
- 35 min
- Servings
- 12
- Calories
- 185
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup sharp cheddar cheese, finely grated
- ¾ cup whole buttermilk, cold
- ½ cup red pepper jelly
- ½ cup sharp cheddar cheese, thinly sliced or shredded
- ¼ teaspoon fresh cracked black pepper
Instructions
- 1
Position a rack in the upper third of your oven and preheat to 425°F. Line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 0.75 teaspoon kosher salt. The baking powder should be evenly distributed — this helps the biscuits rise tall and fluffy.
- 3
Add 6 tablespoons of cold unsalted butter, cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible. Cold butter creates steam pockets that make biscuits flaky — do not overwork this mixture.
- 4
Fold in 0.75 cup finely grated sharp cheddar cheese — use a rubber spatula and stir gently until the cheese is evenly distributed throughout the dry mixture.
- 5
Pour 0.75 cup cold whole buttermilk into the dry mixture. Using a rubber spatula, gently fold the buttermilk into the flour just until the dough comes together — it should look shaggy and slightly wet, not smooth. Overworking develops gluten, which makes biscuits tough.
- 6
Turn the dough out onto a lightly floured work surface. Using your hands, gently shape it into a thick disk about 1 inch tall. Do not knead it — rough, loose texture in the dough is what creates a tender, flaky crumb.
- 7
Using a 2-inch round biscuit cutter or the rim of a drinking glass, cut out 12 biscuits from the dough, pressing straight down without twisting — twisting seals the edges and prevents them from rising evenly. Place each biscuit on the prepared baking sheet, spacing them 2 inches apart. Gather the scraps gently and re-cut any extra biscuits if desired.
- 8
Bake the biscuits on the upper oven rack for 12-14 minutes, until they are just barely golden on top. They should feel light and airy when you pick one up — the tops will still be pale, not deeply browned. Internal temperature should reach 205°F on an instant-read thermometer.
- 9
Remove the biscuits from the oven while they are still warm. Top each biscuit with about 2 teaspoons of red pepper jelly, spreading it gently with a small spoon or knife. The residual heat will soften the jelly slightly.
- 10
Top each biscuit with a small handful of shredded or thinly sliced sharp cheddar cheese — roughly 2 teaspoons per biscuit. The warm biscuit will begin to melt the cheese immediately. Sprinkle a tiny pinch of fresh cracked black pepper over each one.
- 11
Return the biscuits to the oven for 2-3 minutes, just until the cheese melts and begins to turn golden at the edges. Watch carefully — you want the cheese to be creamy and soft, not browned and crispy.
- 12
Transfer the biscuits to a serving platter or cooling rack. Serve warm while the cheese is still soft and the pepper jelly has a slight shimmer — these are best enjoyed within 30 minutes of coming out of the oven.
Tools you’ll need
- large baking sheet
- parchment paper
- large mixing bowl
- whisk
- pastry cutter or fork
- rubber spatula
- work surface
- 2-inch round biscuit cutter or drinking glass
- instant-read thermometer
- small spoon or butter knife
- serving platter or cooling rack
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