Flakey, buttery and a great combo of heat and sweet! Oh and a kick of sharp cheddar! It is oh so good!
Preheat oven to 425° F.
In a large bowl, mix the flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined.
Next, add butter cubed pieces to the flour mix and use a fork or pastry blender to mix it together until you're left with course little crumbles.
In a separate bowl, whisk together the buttermilk, egg and honey. Then pour this mixture into the flour/butter mix.
Stir with a spoon until just combined. Make sure not to overmix! Use your hands if needed to bring the dough together.
Fold in the cheddar cheese chunks and jalapeños.
Use a ¼ cup measure and drop batter onto a nonstick baking sheet. You can also press the dough on a sheet of parchment paper or cutting board then use a biscuit cutter to shape the dough into rounds.
Brush the tops with buttermilk and bake for 10-15 minutes, or until the biscuits are golden brown! Drizzle with extra honey on top if you'd like!
Recipe Credit: Half Baked Harvest