Buttermilk Biscuits and Hot Pepper Jelly
Adapted from The Lee Bros. Southern Cookbook
Makes about 12 biscuits and 2 pints of Jelly
Hot Pepper Jelly Ingredients and Directions
2 pint sized, wide mouth Ball jars with rims and lids
1 dried hot chile, split open with seeds and stem removed
2 cups chopped red bell pepper
2 cups chopped green pepper
1 cup chopped jalapeno
3/4 cup distilled vinegar (I used cider vinegar)
2/3 cup sugar
2 teaspoons kosher salt
1 box Sure-Jell or other brand Fruit Pectin (1 3/4 ounces)
To get the best directions for safely canning, please go to http://www.freshpreserving.com/getting-started.aspx. This is the Ball company's directions. I followed the Lee Bros directions below but best consult both to be sure you are 100% safe, I can't guarantee the steps below will be 100% safe (Can you guys tell I am a lawyer?) Directions:
- Fill a 3QT pot three quarters full of water and bring to a boil over high heat. Using tongs, carefully set the jars and lids, along with a slotted metal spoon, in thew boiling water to sterilize. Boil for 10 minutes, then remove from the water carefully with a pair of tongs or a jar lifter and set aside.
- Put the dried chile in a bowl filled with warm water, let soak for 10 minutes until soft.
- Put the chile (taken out of the water but not dried), and all the peppers in a food processor with 2 tablespoons of vinegar and pulse until it is a chunky slurry. A chunky christmas slurry! The peppers should be shredded but there is plenty of liquid too. Go for about 6 seconds. Don't liquify them completely.
- Transfer the pepper slurry to a saucepan, add the remaining vinegar, sugar and salt and bring to a heavy boil over high heat. Lower to heat and simmer for 3 mins. Stir in the pectin, return to a boil and boil for 1 minute.
- This liquid will still be thin and it will thicken in the fridge. After 1 day mine still had not thickened, hopefully soon! Poor the jelly into the sterilized jars. Seal allow to cool and put in fridge, will keep in fridge for 2 months.
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
4 tablespoons cold unsalted butter cut into small pieces
2 tablespoons cold lard or shortening cut into small pieces
3/4 cup buttermilk (milk or cream would work fine too)
Preheat oven to 400 degrees.
- In a medium bowl, mix the dry ingredients thoroughly with a fork then put into food processor.
- Add the butter and shortening, pulse until the mixture is pebble like - about 5 two second pumps.
- Transfer mixture to a bowl and add buttermilk, stir with fork till it just comes together.
- Turn out onto a flour surface and knead until it just comes together.
- Pat the dough into a 6 by 10 rectangle. Now fold like a letter before you put it in an envelope. Fold the top down a third then the bottom to meet it, pat it back into a 6 by 10 rectangle and repeat. Do this 3 more times. This is what gives the biscuit so many flaky layers!
- Cut the biscuits out with a 2 inch biscuit cutter. Place them onto a baking sheet a couple of inches apart.
- Bake for 15-20 minutes until tops just begin to brown.