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.
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
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup vegetable shortening cold
- 1 ½ cups buttermilk cold
- 1 tbsp unsalted butter melted
- 1 cup jalapeno jelly
- 2 pounds ham steak about 1/2 inch thick
- Prepare the grill for indirect cooking over high heat.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- Place the biscuits close together on a greased baking sheet. Brush the tops with melted butter.
- 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.
- 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.
- Brush the cooking grates clean.
- 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.
- 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.