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Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

ByJulia
Jump to Recipe· 4.9 from 10 reviews

If you’re craving a biscuit that’s a little bit spicy, a little bit sweet, and totally buttery, this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe is right up your alley. I first tried these when I was looking for a twist on classic biscuits, and wow—adding sharp cheddar, fresh corn, and that kick of jalapeño honey butter totally elevates them. They’re perfect for breakfast, a side with chili, or just because you deserve something special.

What I love most about this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe is how it balances flavors without being overpowering. The honey tames the jalapeño’s heat just enough, and the cornmeal adds a nice texture, while the cheddar provides a savory depth. Once you try these, you’ll see why they’ve become one of my go-to recipes for cozy weekend mornings or casual dinner parties.

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Why This Recipe Works

  • Unique Flavor Combo: The mix of spicy jalapeño, sweet honey, and sharp cheddar makes each bite a delightful surprise.
  • Textural Contrast: Cornmeal and fresh corn add a lovely crunch alongside tender biscuit crumb.
  • Simple, Hands-On Technique: The folding process creates flaky layers without the fuss of puff pastry.
  • Versatile Use: These biscuits are just as great for a spicy breakfast treat as they are alongside soups or BBQ.
The image shows four golden brown scones with a slightly crispy top and soft, fluffy texture inside. One scone is being lifted by a knife with a black handle, resting on a beige cloth with pieces of green herbs on and around it. The scones have small green herb bits baked inside, and one scone has fresh green herb sprigs on top. In the background, part of a white plate with a blue floral pattern holds a light yellow sauce with green herbs. A glass jar filled with amber-colored syrup is also visible on the left side. The surface is a rustic wooden texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Jalapeño Honey Butter Cheddar Corn Biscuits Recipe uses a smart balance of pantry staples and fresh ingredients that come together to create that perfect savory-sweet-spicy combo. Here’s a quick look at why each ingredient earns its spot.

  • All-purpose flour: The base for structure and soft crumb – use a good quality one for best texture.
  • Cornmeal: Adds grainy texture and a subtle corn flavor, giving these biscuits a rustic, slightly crunchy bite.
  • Baking powder: The main leavening agent to help your biscuits rise nice and fluffy.
  • Garlic powder & onion powder: Gentle aromatics that deepen the flavor without overpowering the jalapeño’s kick.
  • Salt: Essential to balance and heighten the flavors.
  • Fresh or frozen yellow corn: Sweet bursts of corn kernels add natural sweetness and moisture.
  • Cold salted butter, shredded: Cold butter folded into dough creates flaky layers; shredding makes mixing easier and more even.
  • Sharp cheddar cheese: A sharp cheese packs a punch of savory flavor and pairs perfectly with honey and jalapeño.
  • Buttermilk: Adds tenderness and a slight tang that cuts through the richness.
  • Honey: A natural sweetener that complements the heat of the jalapeño in both the dough and the butter.
  • Jalapeño for the butter: Fresh jalapeño adds a bright, spicy contrast to the buttery richness.
  • Fresh thyme or parsley: Adds a fresh herbal note that lightens and rounds out the flavors.
  • Sea salt for finishing: A sprinkle of flaky salt on top adds a satisfying crunch and bursts of saltiness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe is. Over time, I’ve experimented with different cheeses and herbs, and it’s easy to dial up or down the heat. Don’t hesitate to make these your own!

  • Variation: I sometimes swap sharp cheddar for pepper jack to amp up the spice, and my family loves that version, too.
  • Dairy-Free Option: If you need dairy-free, try a plant-based butter and a vegan cheddar alternative with a blend of spices for flavor.
  • Herbs: Rosemary or cilantro make fun swaps for thyme or parsley depending on your mood.
  • Extra Sweetness: Adding an extra drizzle of honey on top right after baking adds a delightful sticky sweetness.

Step-by-Step: How I Make Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

Step 1: Get Your Skillet Ready and Oven Hot

Preheat your oven to 425°F, which is perfect for getting biscuits golden and flaky. While it heats, grab a 10-inch cast iron skillet and rub it well with butter—this keeps your biscuits from sticking and gives them a lovely buttery crust. I like using cast iron here because it distributes heat evenly and gives the bottoms a nice crisp finish.

Step 2: Mix Dry Ingredients and Fold in Butter and Cheese

In a bowl, combine your all-purpose flour, cornmeal, baking powder, garlic and onion powders, salt, and corn kernels. Using your hands is best here, as I find mixing in the shredded cold butter by hand helps me keep the butter from warming up too much. You want little butter “chunks” visible — that’s what creates flaky layers. Add the sharp cheddar and mix gently, keeping those delicious pockets of butter intact.

Step 3: Add Buttermilk and Honey, Then Fold the Dough

Pour in the buttermilk and honey, then mix just until everything comes together—don’t overwork it or your biscuits could turn out tough. Next, dump the dough onto a floured surface and pat it into a rectangle about 1 inch thick. Now the fun part: fold one side toward the center like a letter, fold the other side on top, then turn the dough horizontally and repeat the folding and flattening twice more. This folding step is what gives you beautiful layers without any fancy pastry skills.

Step 4: Cut and Arrange the Biscuits

Use a 3-inch biscuit cutter to cut circles out of the dough. Gather the scraps, roll them out gently again, and cut more biscuits until you’ve used it all. Arrange the biscuits snugly in your buttered skillet, and brush their tops lightly with milk. Then tuck little bits of butter around the edges — this melts during baking and keeps everything heavenly rich.

Step 5: Bake Until Golden Brown

Pop the skillet in the oven and bake for about 20 to 22 minutes, until the tops turn a gorgeous golden brown. Don’t open the oven door early; that can cause the biscuits to fall flat. When they’re done, you’ll already be smelling that amazing combo of cheddar and sweet honey, just waiting for the jalapeño butter.

Step 6: Make the Jalapeño Honey Butter

While the biscuits are baking, melt 2 tablespoons of butter over low heat in a small pan. Stir in honey, diced jalapeño (seeded if you want less heat), fresh thyme or parsley, and a pinch of garlic powder. Keep it warm so it’s ready to slather on your biscuits right away. This step takes your ordinary butter to spicy-sweet magic.

Step 7: Serve Warm with Jalapeño Honey Butter and Sea Salt

Once out of the oven, brush or spoon your jalapeño honey butter all over the warm biscuits and sprinkle a little flaky sea salt on top. These are best served fresh and warm—you’ll want to soak up that buttery, spicy goodness right away.

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Pro Tips for Making Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

  • Keep Butter Cold: I shred the butter straight from the fridge so it blends into the dough evenly without melting, giving flakier biscuits.
  • Don’t Overwork Dough: Mixing just until combined keeps biscuits tender — over mixing makes them tough.
  • Fold for Flakiness: Folding the dough like a letter creates layers and a beautiful texture without extra steps.
  • Baking Time Is Key: Watch closely near the 20-minute mark to catch that perfect golden color without drying them out.

How to Serve Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

The image shows a close-up of six golden brown biscuits with slightly crispy tops and fluffy, layered sides, some sprinkled with small green herbs. They are placed on a beige cloth napkin and a rustic wooden surface, next to a glass jar filled with amber-colored syrup and a knife with some small green vegetable pieces on the blade. Part of a white plate with blue floral designs and a light yellow spread with herbs is visible on the side. The scene is lit by warm natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish these biscuits simply with a sprinkle of flaky sea salt right after brushing on the jalapeño honey butter. Fresh herbs like parsley add a bright pop of color and freshness. Sometimes, a little extra microgreens or a thin slice of jalapeño on top goes over well if you want to make it look a bit fancier.

Side Dishes

These biscuits are fantastic alongside a bowl of chili or a hearty stew. I also love pairing them with BBQ pulled pork or a fresh garden salad for a lighter meal. They’re seriously versatile, working just as well for a spicy southern breakfast with scrambled eggs and bacon.

Creative Ways to Present

For special occasions, I’ve arranged these biscuits on a wooden board with small bowls of extra jalapeño honey butter, honey, and herb-infused olive oil for dipping. Adding colorful garnishes like edible flowers or thin jalapeño slices transforms them into a beautiful appetizer at brunch parties or holiday meals.

Make Ahead and Storage

Storing Leftovers

I like to store leftover biscuits in an airtight container at room temperature for up to 2 days. This keeps them reasonably soft, but I’ve noticed they taste freshest the same day, so I usually try to bake only what I’ll eat within a day.

Freezing

If I want to prep ahead, I freeze the biscuit dough after shaping and cutting but before baking. I place the cut biscuits on a parchment-lined tray, freeze until solid, then store in a freezer-safe bag. When ready, I bake them straight from frozen just adding a few extra minutes to the baking time.

Reheating

To reheat, I pop leftover biscuits in a 350°F oven for about 8-10 minutes. This warms them through while keeping the outside crisp. Avoid microwaving as it can make them chewy or soggy. Freshening them with a quick brush of melted jalapeño honey butter after reheating is my favorite touch.

FAQs

  1. Can I make this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe vegan?

    Absolutely! You’ll want to swap the butter for a plant-based alternative and use a vegan cheddar substitute. For buttermilk, try a mix of plant milk and a tablespoon of lemon juice or vinegar. Just note the texture might be slightly different, but it’ll still be delicious.

  2. How spicy are the biscuits?

    The jalapeño in the butter adds a mild to medium heat, depending on how much you use and if you seed it. The dough itself isn’t spicy, so you can easily control the overall heat by adjusting the amount or leaving seeds intact for more warmth.

  3. Can I substitute frozen corn for fresh?

    Definitely! Both work well. If using frozen corn, just thaw and drain any excess water first to avoid making the dough too wet.

  4. What if I don’t have a cast iron skillet?

    No worries—just use any oven-safe round baking dish or baking sheet. Just grease it well with butter or oil to prevent sticking.

  5. Can I make the dough ahead of time?

    You can prepare the dough and refrigerate it for a few hours up to overnight before baking, but bring it back to room temperature slightly before baking to ensure even cooking.

Final Thoughts

This Jalapeño Honey Butter Cheddar Corn Biscuits Recipe really has a special place in my heart and my kitchen. It’s one of those recipes I turn to when I want to impress without fuss, and the feedback always warms me up. If you give it a try, I hope you enjoy the balance of spicy, sweet, and cheesy as much as I do. Trust me, once you taste these biscuits fresh out of the oven with that melty jalapeño honey butter, you’ll be hooked — just like I am. Grab your cast iron, and let’s make some magic happen!

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Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 9 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Jalapeño Honey Butter Cheddar Corn Biscuits, a savory and slightly sweet treat combining sharp cheddar, fresh corn, and a touch of honey-spiked jalapeño butter. Perfectly golden and tender, these biscuits are ideal for a flavorful breakfast or a comforting side dish.

Ingredients

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
  • 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 and chopped
  • 1-2 tablespoons fresh thyme or chopped parsley
  • 1/2 teaspoon garlic powder
  • Sea salt to taste

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 425°F. Rub a 10-inch cast iron skillet with butter to prevent sticking and enhance flavor.
  2. Mix Dry and Wet Ingredients: In a bowl, combine all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, incorporate the shredded cold butter and cheddar cheese evenly. Pour in the buttermilk and honey, mixing just until combined to avoid overworking the dough.
  3. Shape the Dough: Turn the dough onto a floured surface and pat it into a 1-inch-thick rectangle. Fold one side into the center, then fold the other side over, like folding a letter. Rotate the dough horizontally and flatten again into a rectangle. Repeat the folding and turn the dough horizontally once more, pressing it down to a 3/4-inch-thick rectangle.
  4. Cut and Arrange Biscuits: Use a 3-inch biscuit cutter to cut circles from the dough. Re-roll any scraps to cut more biscuits. Place the biscuits close together in the prepared skillet. Brush the tops with milk and dot 2 tablespoons of butter around the biscuits for richness.
  5. Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes, or until biscuits are golden brown and cooked through.
  6. Prepare Jalapeño Honey Butter: While baking, melt 2 tablespoons of butter in a pan over low heat. Stir in honey, chopped jalapeño, fresh thyme or parsley, and garlic powder. Keep warm until ready to serve.
  7. Serve: Remove biscuits from oven and serve warm with the jalapeño honey butter spread on top, finishing with a sprinkle of flaky sea salt.

Notes

  • For extra heat, leave some jalapeño seeds in the butter or add extra chopped jalapeño.
  • Use cold butter shredded like cheese for flakier biscuits.
  • Fresh corn kernels add sweetness and texture but frozen works well too; just thaw and drain before use.
  • You can substitute buttermilk with milk and 1 tablespoon vinegar or lemon juice as an acid substitute if needed.
  • For herb variation, try rosemary or chives instead of thyme or parsley in the butter.
  • Ensure not to overmix the dough to keep biscuits tender and flaky.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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