From raising you, to not-razing you, Mom's been a saint. Repay her on Sunday by cooking up this jelly n' biscuits riff from nationally acclaimed pastryman & Bayou Bakery front-dude David Guas, whose delicious recipe is broken down below into just two easy steps, which is exactly two more than you'll be able to take from the table after joining in.
Step 1: Red Pepper Jelly Throw your jalapenos, red peppers, onions, and vinegar in a food processor, then slide the processed product into a pot with sugar over medium heat, whisking in your sugar-pectin mixture after about 5mins. After about 5 more, scrape off the orange foam, then test the jelly to be sure it's "semi-stiff". If so, remove and layer it on top of your cream cheese; if not, have it watch an episode of Le Femme Nikita on USA.
Step 2: Proper Southern Biscuits Knead flour/ baking powder/ salt/ butter in large bowl, then add buttermilk. Roll out the dough to an inch thick, then punch out as many biscuits as possible, and bake 'em on parchment paper until golden brown (20-25mins). When they're done, brush those suckers with melted butter, and you're ready to serve biscuits so fluffy and sweet, they'll rival her feelings for you.