Honey Butter Jalapeño Cheddar Cornbread Biscuits
If you’re craving a delightful treat that adds a touch of warmth to any gathering, look no further than Honey Butter Jalapeño Cheddar Cornbread Biscuits. These fluffy biscuits perfectly blend the comforting taste of cornbread with a hint of spice from jalapeños and a sweet honey drizzle. Quick to prepare and irresistibly delicious, they make a fantastic addition to breakfast, brunch, or dinner. Whether served alongside chili or enjoyed on their own with honey butter, these biscuits are sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups white whole wheat or all-purpose flour
- 1 ½ cups cornmeal
- 6 tablespoons cold salted butter
- 2 jalapeños, seeded and chopped
- ½ cup shredded cheddar cheese
- 1 cup buttermilk
- 3 tablespoons honey (for batter)
- Flaky sea salt (for sprinkling)
Instructions
- Preheat oven to 425°F (220°C) and grease your baking sheet.
- In a bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Fold in jalapeños and cheddar cheese.
- In another bowl, whisk buttermilk, egg, and honey; then combine with dry ingredients.
- Drop heaping tablespoons of dough onto the prepared baking sheet.
- Bake for about 15 minutes until golden brown.
- While baking, mix room temperature butter with honey to create honey butter.
- Serve biscuits warm with a spread of honey butter and a sprinkle of flaky sea salt.
Nutrition
- Serving Size: 1 biscuit (approx. 50g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg