Transform your breakfast or brunch with these irresistible grilled buttermilk biscuits filled with jalapeño jelly glazed ham. This recipe perfectly balances the tender, flaky biscuits with the sweet-spicy glaze on crispy-edged ham, creating what we like to call the ultimate “breakfast slider.” The jalapeño jelly adds an unexpected kick that elevates this dish from a simple breakfast sandwich to a memorable meal worth sharing.
The Story Behind This Recipe
This recipe was born from an Easter dinner request for something “different” with ham. What emerged was a creative twist on traditional ham and biscuits that’s become a family favorite. The secret lies in the jalapeño jelly glaze, which adds both sweetness and heat to the ham while complementing the buttery biscuits. For those who love an extra kick, adding fresh jalapeño to the jelly creates an even more memorable flavor profile with a subtle crunch.
Essential Tips for Success
- Use cold ingredients for the biscuits – this ensures the flakiest texture
- Don’t overwork the biscuit dough – gentle handling is key
- Keep the grill lid closed as much as possible when baking the biscuits
- Adjust the jalapeño heat level by mixing mild jelly with fresh jalapeños
- Baste the ham generously with jelly before and after turning for the best glaze
- Time the cooking so both biscuits and ham are warm when served
Pro Tips & Variations
- Choose mild or hot jalapeño jelly based on your heat preference
- For extra heat and texture, add fresh deseeded and pureed jalapeño to the jelly
- Make the biscuits slightly larger or smaller to adjust portion sizes
- Prepare extra glazed ham for leftovers – it reheats beautifully
- Try different types of ham steak for variety in flavor and texture
Frequently Asked Questions
Can I make the components ahead of time?
Yes! You can prepare the biscuit dough in advance and refrigerate it. The ham can be pre-grilled and reheated when serving.
What if I can only find mild jalapeño jelly?
As suggested in the original recipe, you can enhance mild jelly by adding fresh, pureed jalapeños for extra heat and texture.
How do I know when the ham is done?
Look for nice grill marks and crispy edges, with the jelly forming a glossy glaze. This typically takes 4-6 minutes total.
Can I make this indoors?
While the grill adds wonderful flavor, you can bake the biscuits in a conventional oven at 400°F and cook the ham in a grill pan on the stovetop.
Grilled Buttermilk Biscuits with Jalapeño Jelly Glazed Ham
Equipment
- Gas grill or charcoal grill capable of indirect cooking
- Baking sheet heavy-duty sheet that won't warp under high heat
- 2½-inch biscuit cutter sharp edges for clean cuts
- Pastry blender or use your fingertips
- Small saucepan for warming jelly
- Large mixing bowl for making biscuit dough
- Measuring cups and spoons for accurate measurements
- Pastry brush for butter and jelly glazing
- Food processor optional - for processing fresh jalapeños
- Grill brush for cleaning grates
Ingredients
Biscuits
- 4 cups all-purpose flour plus extra for dusting, unbleached preferred
- 4 teaspoons baking powder check freshness before using
- 1 teaspoon baking soda fresh for best rise
- 1 teaspoon kosher salt Diamond Crystal recommended
- 1 cup vegetable shortening cold, cut into small pieces
- 1½ cups buttermilk cold, well-shaken
- 1 tablespoon unsalted butter melted, for brushing
Ham and Glaze
- 1 cup jalapeño jelly mild or hot, divided
- 1 whole fresh jalapeño optional, deseeded and pureed
- 2 pounds ham steak about ½ inch thick, good quality
Instructions
- Prepare the grill for indirect cooking over high heat (450° to 550°F). For gas grills, light one side; for charcoal, bank coals to one side.
- In a large bowl combine flour, baking powder, baking soda, and salt. Whisk thoroughly to blend.
- Cut in cold shortening with fingertips or pastry blender until mixture resembles coarse crumbs. Work quickly to keep ingredients cold.
- Add cold buttermilk and stir just until mixture comes together. The dough should be shaggy but cohesive.
- Turn onto lightly floured surface and knead gently 20-30 seconds. Too much handling will make tough biscuits.
- Pat dough to ¾-inch thickness. Keep surface floured enough to prevent sticking but not so much as to dry the dough.
- Cut with floured 2½-inch biscuit cutter using straight down motion - no twisting. Twisting seals edges and prevents rising.
- Gather scraps gently and pat out again, using light touch. Cut remaining biscuits for total of 12.
- Place biscuits close together on greased baking sheet. Sides touching helps them rise higher.
- Brush tops with melted butter for golden brown finish.
- If using fresh jalapeño, deseed and puree in food processor. Mix with ⅓ cup of the jelly to be melted.
- Grill biscuits over indirect high heat (400°F) for 12-15 minutes until lightly browned. Check at 10 minutes.
- While biscuits cook, warm ⅓ cup jalapeño jelly mixture until melted. Keep warm.
- Switch grill to direct medium heat (350° to 450°F). Clean cooking grates thoroughly.
- Grill ham 4-6 minutes total, basting with warm jelly before and after turning. Look for nice grill marks and crispy edges.
- Cut ham to match biscuit size. Split warm biscuits horizontally.
- Assemble sandwiches with ham and additional jalapeño jelly to taste. Serve immediately while warm.
Notes
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