Peppered Bacon, Chive, and Cheddar Cheese Biscuits with Fig Jam

These biscuits definitely up the breakfast game. Cheesy, peppery deliciousness.  Served with sweet fig jam.   That my friends is a winner.  I can't wait to have these with a delicious fried egg tucked in the middle.  I'm drooling on this screen.

The pepper in these is the key.  I used pepper smoked bacon and topped each with cream and coarse ground pepper.  You would think it would be pepper overload, but the pepper perfectly compliments the sweetness of the jam. (FYI--My Mom made this jam for me and sweetly shared the recipe--Thanks Mom!!)

Yield: 12 biscuits

Peppered Bacon, Chive, and Cheddar Cheese Biscuits with Fig Jam

prep time: 10 minscook time: 24 minstotal time: 34 mins


For the biscuits:
  • 4 cups flour + 1/2 cup flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups cold buttermilk
  • 1/2 pound peppered bacon, cut into small pieces and cooked
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chives, finely minced
  • 1/4 cup heavy cream
  • 1 tablespoon coarsely ground black pepper
For the jam:
  • 5 cups figs
  • 1/2 cup water
  • 1 box fruit pectin
  • 1/2 teaspoon butter
  • 5 cups sugar


To make the biscuits
  1. Preheat the oven to 450 degrees. In the bowl of a food processor, combine 4 cups of flour, baking powder, baking soda, and salt.  Pulse until combined.
  2. Next, add the butter and pulse until the mixture resembles coarse meal.  Add the buttermilk and blend well.
  3. Pour entire mixture into a bowl and add the bacon, cheese, and chives.  Add more flour at this time if the dough is too sticky.  Mix well and knead a few times.
  4. Turn out dough onto wax paper and spread until 3/4 inch thick.  Use a 3" round biscuit cutter to make the biscuits.
  5. Brush each biscuit with the heavy cream and top with coarse ground pepper.
  6. Cook for 22-24 minutes. Remove from the oven and allow to cool on a wire rack.
To make the jam:
  1. Trim stems from the figs.  Finely chop the figs and place in a large saucepot.  Stir in the lemon juice and water.
  2. Stir the pectin into the fruit.  Add butter to reduce foaming.  Bring the mixture to a full rolling boil on high heat and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  3. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.  Wipe the jar rims and threads.  Cover with two-piece lids.  Screw bands tightly. Place jars on elevated rack in canner and cover with boiling water.  Process for 10 minutes.  Remove from water and let sit on a clean towel in a dark, cool place.
  4. Jam is good in a cabinet for up to 1 year unopened or 1 month in the refrigerator opened.




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