Grilled Buttermilk Biscuits with Jalapeño Jelly Glazed Ham
A perfect combination of homemade buttermilk biscuits and ham glazed with sweet-spicy jalapeño jelly, all prepared on the grill. This breakfast sandwich brings together Southern comfort food with a creative BBQ twist.
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
Keep all biscuit ingredients as cold as possible until use for the flakiest results. Don't twist the biscuit cutter - use straight down and up motion. Place biscuits close together on the baking sheet for higher rise. Monitor grill temperature carefully - too hot will burn bottoms before tops brown. For spicier results, add fresh puréed jalapeño to the jelly. Can substitute hot pepper jelly if jalapeño jelly unavailable.