Freshly baked buttermilk biscuits layered with honey butter, whipped with Sneaker Green Jalapeño Hot Honey Sauce and raspberry pepper jam made with Scorpion Red Hot Honey Sauce.
Hot honey, biscuits, and jam come together in a sweet, spicy, and buttery trifecta that’s hard to resist. The warm, flaky biscuit provides the perfect base for a smear of fruity jam, while a drizzle of hot honey adds a bold, fiery kick that cuts through the sweetness. The result is a mouthwatering mix of textures and flavors—soft, sticky, spicy, and sweet—all layered into one nostalgic yet elevated bite.
Ingredients:
- 8 ea – Biscuits, freshly baked
- 1 stick (8 Tbsp) – Unsalted Butter, room temperature
- 1 1⁄2 Tbsp – Little BEEst Sneaker Green Jalapeño Hot Honey Sauce
- 2 cups – Raspberries, fresh or frozen
- 2 ea – Fresnos or Jalapeños, med-lrg, seeded and diced
- 1 cup – Granulated Sugar
- 1 tsp – Lemon Juice
- 1 tsp – Kosher Salt
- 2 Tbsp – Little BEEst Scorpion Red Hot Honey Sauce
Instructions:
- In a pot, add raspberries, Scorpion Red Hot Honey Sauce, lemon juice, peppers, sugar and 1⁄2 tsp salt. Mix well and leave to macerate for 15-20 minutes.
- When the berries have released moisture, move to a burner and bring to a simmer over medium heat. To ensure it will set properly, jam can be checked with a thermometer to 220 °F. Once cooked, set aside to cool before refrigerating.
- In a mixer, add the butter and beat on high speed until soft and fluffy, about 3 minutes. Add 1⁄2 tsp salt and Sneaker Green Jalapeño Hot Honey Sauce by folding in with a spatula.
- Serve warm biscuits with jam and butter and enjoy!
