Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham

by Chris Johns | Updated: April 15, 2021

These Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham are a wonderful breakfast treat. They combine the delicious flavors of homemade biscuits, juicy ham, and spicy jalapeno jelly. Try them as a delicious brunch option.

Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham

This past Easter, I asked my daughter what she wanted for our Easter dinner. She told me she wanted to have a ham, and that it should be “different”.

So, I looked far and wide and found this delicious Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham recipe.

Not only were they easy to make, but they tasted incredible. They’re like a “breakfast slider”.

For this recipe, I used mild jalapeno jelly because that was all I could find at the store, but I prefer hot. As a solution, I bought a fresh jalapeno, deseeded it, and pureed it in a food processor, and added it to the jelly before it was heated.

Not only did the fresh jalapeno give it some extra heat, but it added some crunch as well, which was really tasty.

I hope you enjoy this recipe as much as my family did, and maybe it will become your new barbecue breakfast go-to meal.

Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham

Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham

Chris Johns
These Homemade Buttermilk Biscuits with Jalapeno Jelly Glazed Ham are a wonderful breakfast treat. They combine the delicious flavors of homemade biscuits, juicy ham, and spicy jalapeno jelly.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Main Course
Cuisine American
Servings 6

Ingredients
  

Instructions
 

  • Prepare the grill for indirect cooking over high heat.
    Char-Broil Performance 2-Burner stainless steel gas grill
  • In a large bowl, combine the flour, baking powder, baking soda, and salt.
    Biscuits ingredients
  • Cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. Add the buttermilk and stir just until the mixture sticks together.
    Biscuit dough with buttermilk
  • Turn the dough out onto a lightly floured surface and knead lightly for 20 to 30 seconds. Lightly dust your hands with flour and gently pat out the dough to a thickness of about ¾ inch.
  • Dip a 2 ½-inch round biscuit cutter in flour and cut out rounds of dough. Gather scraps of dough and pat out, using a light touch, so you don't overwork the dough; cut to make a total of 12 biscuits.
    Cutting the biscuits
  • Place the biscuits close together on a greased baking sheet. Brush the tops with melted butter.
    Brushed biscuits
  • Grill the sheet of biscuits over indirect high heat (keeping the grill's temperature as close to 400°F as possible) until the biscuits are lightly browned, about 12 to 15 minutes, checking occasionally and moving or rotating the sheet as needed, so the bottoms of the biscuits do not burn. Keep the grill lid closed as much as possible.
    Grilling biscuits
  • Prepare the grill for direct cooking over medium heat.
  • In a small saucepan over low heat, warm ⅓ cup of the jalapeno jelly until it melts.
    Warming jalapeno jelly
  • Brush the cooking grates clean.
    Cleaning the grill
  • Grill the ham steaks over direct medium heat, with the lid closed as much as possible, until the ham is nicely marked and crispy on the edges, 4 to 6 minutes, turning once and basting with jalapeno jelly before and after turning.
    Grilling the ham steak
  • Cut the ham into pieces about the same size as the biscuits. Split each biscuit horizontally. Serve the ham warm in biscuits with the remaining jalapeno jelly on top.
    Buttermilk biscuits with jalapeno jelly glazed ham

Notes

For an extra kick of heat, try pureeing a deseeded jalapeno in a food processor and adding it to the jelly while it's being heated. This gave my jelly an extra crunch and a bit more heat, which I loved.
Keywords buttermilk biscuit recipe, buttermilk biscuits, ham, homemade biscuits, jalapeno jelly
4.7/5 - (17 votes)

Chris Johns is the founder of The BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.