Jalapeno cheddar cornmeal biscuits! I love a jalapeno-cheddar combo and the cornmeal and biscuits combo so these little guys just made sense to me.
So today here you go, a cheesy, crusty, fatty biscuit!
You can scale the cheddar and jalapeno up or down to your liking, but you get the taste of jalapenos in this recipe without the heat, so if you’re not a spicy type of person these biscuits should still be okay.
You can use these guys to build delicious breakfast sandwiches or use them to dunk into hot (or cold) soup or eat them the way I like them slightly warmed with a drizzle of honey.
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- 1 1/4 cups all purpose flour
- 3/4 cup yellow cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsps superfine sugar
- 1 1/2 tsps salt
- 1/2 tsp cracked black pepper
- 1/2 cup cold unsalted butter cut into small cubes
- 1 cup grated cheddar cheese
- 1 large jalapeno seeded and diced
- 3/4 cup buttermilk
- 1/4 cup unsalted butter melted
- Preheat oven to 400F.
Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
Fold in cheddar, jalapeno and buttermilk until a dough forms.
Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.
Bake biscuits for 15 minutes. Remove from oven and brush tops with melted butter. Place back into oven and bake for an additional 5 to 10 minutes.
Remove from oven and allow to cool slightly. Once cool enough to handle, serve.
Make yourself up a batch of these biscuits!
Enjoy!
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Angel Biscuits – My Favorite Biscuit Recipe
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