Description
These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful combination of savory cheddar, sweet honey, and a spicy kick from jalapeños. Made with a blend of all-purpose flour and cornmeal, these biscuits are tender and packed with flavor. Served warm with a homemade jalapeño honey butter, they make a perfect side dish or snack for any occasion.
Ingredients
Scale
Biscuit Dough
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 cup fresh or frozen yellow corn
- 1 stick (8 tablespoons) cold salted butter, shredded (like cheese)
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 teaspoons honey
Jalapeño Honey Butter
- 4 tablespoons salted butter
- 1-2 teaspoons honey
- 1 jalapeño, seeded if desired, and chopped
- 1-2 tablespoons fresh thyme or chopped parsley
- 1/2 teaspoon garlic powder
- Sea salt
Instructions
- Preheat and Prepare Skillet: Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter to prevent sticking and add flavor.
- Mix Dry Ingredients and Corn: In a bowl, combine flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. This will create a flavorful base for the biscuits.
- Add Butter and Cheese: Using your hands, mix in the shredded cold butter and shredded sharp cheddar cheese into the dry mixture to create a crumbly texture.
- Add Wet Ingredients and Form Dough: Pour in the buttermilk and honey, mixing until combined to form a cohesive dough.
- Shape the Dough: Turn the dough out onto a floured surface and pat into a 1-inch-thick rectangle. Fold one side into the center, then fold the other side over, like a letter. Turn the dough horizontally and flatten into a rectangle again. Repeat the folding once more and finally flatten into a 3/4-inch-thick rectangle.
- Cut Biscuits: Using a 3-inch biscuit cutter, cut dough into circles. Re-roll remaining dough to cut additional biscuits. Arrange the biscuits in the prepared skillet.
- Brush and Add Butter: Brush the tops of the biscuits with milk. Scatter 2 tablespoons of butter around the biscuits in the skillet for added richness during baking.
- Bake Biscuits: Bake the biscuits at 425°F for 22 minutes until golden brown and cooked through.
- Make Jalapeño Honey Butter: While the biscuits bake, melt 2 tablespoons of butter over low heat in a pan. Stir in the honey, chopped jalapeño, fresh thyme or parsley, and garlic powder. Warm through to infuse flavors.
- Serve: Serve the warm biscuits with the jalapeño honey butter spread and sprinkle with flaky sea salt for an extra touch of flavor.
Notes
- For extra heat, leave the jalapeño seeds in the butter.
- Use fresh corn when in season for the best flavor; frozen corn works well too.
- Chill the butter before mixing into the dough to create flaky layers.
- If desired, substitute sharp cheddar with a milder cheese such as Monterey Jack.
- The biscuits can be reheated in the oven at 350°F for 5-7 minutes and served with warmed jalapeño honey butter.
- If you don’t have a cast iron skillet, use a similar oven-safe baking dish and grease well.
Nutrition
- Serving Size: 1 biscuit
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
