Cheddar-Jalapeño Cornmeal Biscuits
Ingredients
- 1½ cupsall-purpose flour
- ½ cupcornmeal
- 1 tablespoonbaking powder
- 1 tablespoonsugar
- ¾ teaspoonsalt
- 6 tablespoonsunsalted butter (cold)
- 4 ouncessharp cheddar cheese
- 1 wholejalapeño (medium-sized)
- ¾ cupbuttermilk (cold)
- 1 tablespoonhoney
Prep
- 01
Grate 4 ounces sharp cheddar cheese.
- 02
Seed and finely dice 1 jalapeño.
- 03
Cut 6 tablespoons butter into cubes and return to refrigerator until ready to use.
Method
- 01
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 02
In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1 tablespoon sugar, and 3/4 teaspoon salt.
- 03
Cut the cold butter into small cubes and work into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs with pea-sized butter pieces remaining.
- 04
Stir in the grated cheddar and diced jalapeño until evenly distributed.
- 05
In a small bowl, whisk together 3/4 cup cold buttermilk and 1 tablespoon honey.
- 06
Pour the buttermilk mixture into the flour mixture and stir gently with a fork just until the dough comes together. Do not overmix.
- 07
Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle.
- 08
Cut into 8 square biscuits or use a 2 1/2-inch round cutter for circles, pressing straight down without twisting.
- 09
Place biscuits on the prepared baking sheet about 2 inches apart.
- 10
Bake for 15 to 18 minutes until tops are golden brown and biscuits have risen.
- 11
Let cool for 5 minutes before serving warm.
Spice Tips
For extra heat, add 1/4 teaspoon cayenne pepper to the dry ingredients or include some jalapeño seeds when dicing. A brush of melted butter mixed with a pinch of smoked paprika on top before baking adds smoky depth. Fresh chives or scallions folded in with the cheese offer a milder onion note.
These biscuits are best served warm from the oven. Leftovers can be stored in an airtight container for 2 days and reheated in a 350°F oven for 5 minutes. For milder biscuits, remove all jalapeño seeds; for more heat, leave some seeds in.