Sep 2, 2011

Buttermilk Biscuits with Pepper Jelly-Glazed HamRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 0 stars

4 Reviews

Serves: 6 // Prep time: 20 minutes | Grilling time: 16 to 21 minutes

Grocery List

Meat / Poultry / Seafood

  • 2 lb ham steak, about ½" thick

Oil and Spices

  • 1 tsp kosher salt


  • 1 cup jalapeño jelly


  • 12 fl oz buttermilk
  • 1 tbsp unsalted butter


  • 4 cups all-purpose flour
  • 1.5 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup solid vegetable shortening



  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup solid vegetable shortening, cold
  • 1½ cups buttermilk, cold
  • 1 tablespoon unsalted butter, melted

  • 1 cup jalapeño jelly, divided
  • 2 pounds ham steak, about ½ inch thick


  1. Prepare the grill for indirect cooking over high heat (450° to 550°F).

  2. In a large bowl combine the flour, baking powder, baking soda, and salt. Cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. Add the buttermilk and stir just until the mixture sticks together. Turn the dough out onto a lightly floured surface and knead lightly for 20 to 30 seconds. Lightly dust your hands with flour and gently pat out the dough to a thickness of about ¾ inch. Dip a 2½-inch round biscuit cutter in flour and cut out rounds of dough. Gather scraps of dough and pat out, using a light touch so you don’t overwork the dough; cut to make a total of 12 biscuits. Place the biscuits close together on a greased baking sheet. Brush the tops with melted butter.

  3. Grill the sheet of biscuits over indirect high heat (keeping the grill’s temperature as close to 400°F as possible) until the biscuits are lightly browned, 12 to 15 minutes, checking occasionally and moving or rotating the sheet as needed so the bottoms of the biscuits do not burn. Keep the grill lid closed as much as possible. Remove the biscuits from the grill and set aside to keep warm.

  4. Lower the temperature of the grill for direct cooking over medium heat (350° to 450°F).

  5. In a small saucepan over low heat, warm  cup of the jalapeño jelly until it melts. Brush the cooking grates clean. Grill the ham steaks over direct medium heat, with the lid closed as much as possible, until the ham is nicely marked and crispy on the edges, 4 to 6 minutes, turning once and basting with jalapeño jelly before and after turning.

  6. Cut the ham into pieces about the same size as the biscuits. Split each biscuit horizontally. Serve the ham warm in biscuits with the remaining jalapeño jelly on top.

4 Reviews

Average Rating

Rating: 0 stars

Login to Write a Review

Rating: 5 stars

Jul 9, 2013

Gregory D

THE best grill ever.

I needed a new grill and wanted natural gas rather than propane. The problem is, natural gas cooks at a lower temperature and I wanted heat heat heat. In Feb in NJ it is cold and unless you have the right grill you cannot sear a steak. Well, the 470 sear station will sear a steak in 0 degree weather running on natural gas. I can get this grill over 700 degrees and put a nice sear on anything.

Heat is good for a steak, but what about some ribs cooked low and slow. Except on very windy days, I can consistently maintain very low temperatures for that low and slow cooking. The side smoker works well because it has its own burner but it will not replace a true smoker.

This is my first grill with a side burner and I thought I would not use it very much - wrong, I use it all the time. In the summer it keeps the heat outside, and for some things it keeps the mess outside. It works very well except on windy days.

I do have two complaints First the disposable grease pan fills with water everytime it rains. I didn't expect the grill to be watertight, but the inside drip pan fills with water even with a gentle rain. If I take it out when it is going to rain, I get a mess from water going down the pan under the burners and carrying the grease to where the grease pan was. If I leave the grease pan in place, it will overflow and fill with water as the grease is carried over the top. Weber, please figure this one out. Secondly, the lighted plastic knobs are a nice gimmick, but durability is a problem. I have already broken the inside shaft on 2 knobs. I have managed a fix using 2 stainless clamps, but a metal knob would have been a better choice and more consistent with the overall quality of the unit.

I have one regret and that is not buying this grill sooner. I use it all year around and cook just about everything on it. This grill is built very well. I have gone the "cheap" and intermediate route and ended up spending money on parts, not getting the performance I wanted and then dealing with all that while the grill slowly fell apart . Although expensive, the Weber grill is an excellent value.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Mar 22, 2014

Scott F

The BMW of Grills

This baby is the bomb. I have grilled for over 30 years. My best experience has always been with a Weber. I received this grill last summer from my wife on my birthday and life as we know it changed forever. The heat is so evenly distributed it blows me away. I have always cooked a pretty good steak but with the sear station we would rather have steak at home then out. I also love the rotisserie. It works great and I am preparing some great chicken. The quality and durability are fantastic. It is pricey, but I plan on never having to buy another grill. Clean up is easy as long as you do a wipe down after every grilling. If you don't, like any other grill you will get grease build up and flame ups.I highly recommend this baby!!!

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Buttermilk Biscuits with Pepper Jelly-Glazed Ham