Strawberry Biscuits with Strawberry-Jalapeño Pepper Jelly

Tender buttermilk biscuits are flecked with strawberries and spread with a sweet and spicy pepper jelly for a unique breakfast dish.

Strawberry Biscuits with Strawberry-Jalapeño Pepper Jelly
Makes About 12
  • 3½ cups all-purpose flour
  • 3 tablespoons sugar
  • 3¾ teaspoons baking powder
  • 2 teaspoons kosher salt
  • ¾ cup cold unsalted butter, cubed
  • ¾ cup ¼-inch-diced fresh strawberries
  • 1 cup cold whole buttermilk
  • 1 large egg
  • 1 tablespoon water
  • Strawberry-Jalapeño Pepper Jelly (recipe follows), to serve
Strawberry-Jalapeño Pepper Jelly
  • 3½ cups sugar, divided
  • 2½ cups finely chopped fresh strawberries
  • 3 medium jalapeños, seeded and finely diced
  • ¾ cup distilled white vinegar
  • ¾ teaspoon kosher salt
  • 1 (1.75-ounce) package low-sugar powdered pectin
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in strawberries. Freeze for 15 minutes. Stir in cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat into a ¾-inch-thick rectangle, and cut into thirds. Stack thirds on top of each other. Pat into a ¾-inch-thick rectangle. Repeat procedure twice, flouring work surface as needed. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once, and place at least 1 inch apart on prepared pan.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Brush tops of biscuits with egg wash.
  5. Bake until golden brown, 15 to 20 minutes. Let cool completely on pan. Serve with Strawberry-Jalapeño Pepper Jelly.
Strawberry-Jalapeño Pepper Jelly
  1. In a small Dutch oven, combine 3 cups sugar, strawberries, jalapeño, vinegar, and salt. Bring to a boil over medium-high heat, stirring frequently. Cook until jalapeño is soft, about 10 minutes.
  2. In a small bowl, whisk together pectin and remaining ½ cup sugar. Slowly whisk pectin mixture into strawberry mixture. Return to a boil, and cook until an instant-read thermometer registers 220˚, about 10 minutes.
  3. Divide jelly between 2 (16-ounce) sterilized glass jars, leaving 1 inch of headspace at top of jars. Wipe rims with a clean, damp cloth, and secure lids and bands. Refrigerate for up to 6 months.