Step 1

1 Make the biscuits Preheat the oven to 450°F. Wash, dry, and thinly slice the scallions. Grate the cheese on the large side of a box grater. In a large bowl, combine the biscuit mix, sliced scallions, sour cream, half the grated cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop the biscuit dough into 4 equal-sized dollops; place on the sheet pan. Evenly top each biscuit with the remaining grated cheese. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

Step 2

2 Make the jam & serve your dish Meanwhile, finely chop the roasted peppers. In a small pot, combine the sugar, vinegar, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until thickened. Turn off the heat. Stir in the butter. Transfer to a bowl and set aside to cool, at least 5 minutes. Stir just before serving. Serve the baked biscuits with the red pepper jam. Enjoy!

Step 3

1 Make the biscuits Preheat the oven to 450°F. Wash, dry, and thinly slice the scallions. Grate the cheese on the large side of a box grater. In a large bowl, combine the biscuit mix, sliced scallions, sour cream, half the grated cheese, and 1/4 cup of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop the biscuit dough into 4 equal-sized dollops; place on the sheet pan. Evenly top each biscuit with the remaining grated cheese. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

Step 4

2 Make the jam & serve your dish Meanwhile, finely chop the roasted peppers. In a small pot, combine the sugar, vinegar, chopped peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until thickened. Turn off the heat. Stir in the butter. Transfer to a bowl and set aside to cool, at least 5 minutes. Stir just before serving. Serve the baked biscuits with the red pepper jam. Enjoy!