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Jalapeño Cheddar Cornbread Biscuits
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Flakey, buttery and a great combo of heat and sweet! Oh and a kick of sharp cheddar! It is oh so good!

Servings: 12
Author: The Honey Girl
Ingredients
  • 1 ½ cups all-purpose flour
  • cups cornmeal
  • 5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp pepper
  • 1 ½ sticks unsalted butter (cold and cut into cubes)
  • 1 egg (lightly beaten)
  • ¾ cup buttermilk
  • ¼ cup honey (Beeyond the Hive is best!)
  • ¾ cup sharp cheddar cheese (cubed)
  • 1-2 jalapeños
Instructions
  1. Preheat oven to 425° F.

  2. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined.

  3. 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.

  4. In a separate bowl, whisk together the buttermilk, egg and honey. Then pour this mixture into the flour/butter mix.

  5. Stir with a spoon until just combined. Make sure not to overmix! Use your hands if needed to bring the dough together.

  6. Fold in the cheddar cheese chunks and jalapeños.

  7. 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.

  8. 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 Notes

Recipe Credit: Half Baked Harvest