Elevate Your Brunch Game: Sweet-Spicy Ham Biscuits with BBQ Flair

Transform your breakfast or brunch with these irresistible grilled buttermilk biscuits filled with jalapeño jelly glazed ham. This recipe perfectly balances the tender, flaky biscuits with the sweet-spicy glaze on crispy-edged ham, creating what we like to call the ultimate “breakfast slider.” The jalapeño jelly adds an unexpected kick that elevates this dish from a simple breakfast sandwich to a memorable meal worth sharing.

The Story Behind This Recipe

This recipe was born from an Easter dinner request for something “different” with ham. What emerged was a creative twist on traditional ham and biscuits that’s become a family favorite. The secret lies in the jalapeño jelly glaze, which adds both sweetness and heat to the ham while complementing the buttery biscuits. For those who love an extra kick, adding fresh jalapeño to the jelly creates an even more memorable flavor profile with a subtle crunch.

Essential Tips for Success

Coordinate the biscuits and glazed ham with these six practical checkpoints:

• Keep the biscuit ingredients cold: Cold ingredients help create the flakiest texture.
• Handle the dough gently: Do not overwork the biscuit dough.
• Hold the grill temperature steady: Keep the grill lid closed as much as possible while the biscuits bake.
• Adjust the heat: Mix mild jalapeño jelly with fresh jalapeños to increase the spice level.
• Build the glaze: Baste the ham generously with jelly before and after turning it.
• Time both components together: Plan the cook so the biscuits and ham are warm when served.

These details protect the biscuits’ flaky texture while giving the ham an even, glossy glaze.

Pro Tips & Variations

Use these options to adjust the heat, portions, and ham without changing the basic method:

• Choose the jelly: Select mild or hot jalapeño jelly based on your heat preference.
• Add fresh jalapeño: For extra heat and texture, mix deseeded, pureed jalapeño into the jelly.
• Change the biscuit size: Cut the biscuits slightly larger or smaller to adjust the portions.
• Plan for leftovers: Prepare extra glazed ham because it reheats well.
• Try another ham steak: Different types of ham steak can vary the flavor and texture.

Choose one or two variations at a time so the sweet-spicy glaze and buttery biscuits remain the focus.

Biscuit Technique Tips

Don’t Twist the Cutter

When cutting out your biscuits, press the cutter straight down and lift straight back up — don’t twist it. Twisting seals the cut edges of the dough together, which traps the layers and keeps the biscuits from rising as tall and flaky as they should.

Why Buttermilk Matters

Buttermilk isn’t just for flavor. Its natural acidity reacts with the baking soda or baking powder in the dough, producing extra lift and a more tender crumb than you’d get from regular milk — it’s a big part of what makes these biscuits so light.

Handling Fresh Jalapeños Safely

If you’re mincing fresh jalapeños for the jelly, wear food-safe gloves or wash your hands thoroughly right after — the oils cling to skin and can cause a painful burn if you touch your eyes or face later. Avoid touching contact lenses until you’ve washed up.

Storing and Freezing Leftovers

Baked biscuits keep at room temperature in an airtight container for about 3 days, or in the fridge for up to a week. For longer storage, freeze baked biscuits for up to 3 months; thaw and warm them in the oven before serving. Unbaked dough can also be frozen — cut it into rounds first, freeze on a tray, then transfer to a bag so you can bake individual biscuits straight from frozen.

Frequently Asked Questions

Grilled Buttermilk Biscuits with Jalapeño Jelly Glazed Ham

Chris Johns

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.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Breakfast, Brunch, Main Course

Cuisine American, BBQ, Grilling, Southern

Servings 12 biscuits

Calories 320 kcal

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.

Keywords breakfast sandwiches, brunch sandwiches, buttermilk biscuits on grill, Easter breakfast, grilled breakfast, grilled ham and biscuits, jalapeño jelly glazed ham, spicy ham glaze