U N L I M I T E D I D E A S
F O R A
L I M I T E D B U D G E T
the r.p.j. BISCUIT
the story
Biscuits are a staple in our household. We also love experimenting with different spreads to top the biscuits with. Red pepper jelly is one of our favorite toppings to our biscuits. During a conversation after we created our Southern Honey Biscuit, we discussed what else we could infuse into our recipe. We give you the RPJ biscuit (Red Pepper Jelly Biscuit). This biscuit incorporates our deliciously sweet red pepper jelly with our savory, flaky biscuit. The hint of red pepper jelly you taste as you bite into the biscuit will take your brunch experience to a whole new level. Happy brunching!
ingredients
(Makes about 8 biscuits)
4 cups all purpose flour
2 tablespoons baking powder
1/2 tablespoon salt
2 tablespoons granulated sugar
2 1/2 sticks butter
1 3/4 cups whole full fat buttermilk
1/2 cup red pepper jelly (see our red pepper jelly recipe)
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tHe process
Preheat the oven to 350 degrees. Spray a generous amount of cooking spray onto a baking sheet.
Using a whisk, mix together the all purpose flour, baking powder, salt and granulated sugar in a large bowl.
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Once the dry ingredients are completely combined, using a grater add in the butter to the dry ingredient mixture. (Note: For best results don’t take the butter out of the fridge until you are ready to grate. If the butter is too soft, it will be more difficult to grate. You could also freeze the butter for 30 minutes prior to using to make the grating process even easier).
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Next, pour in buttermilk and red pepper jelly. Knead and mix together with your hands until the dough feels sticky.
Use a ½ measuring cup to scoop out dough and drop onto the baking sheet. Place the dough balls roughly 1 inch apart. Bake for 30-35 minute. The bottom of the biscuits should be golden brown. Serve with honey, butter, jelly or jam. These biscuits make for excellent breakfast sandwiches!