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
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
- 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
- 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.
- 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.
- 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.
- 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.
- Bake Biscuits: Bake in the preheated oven for 20 to 22 minutes, or until biscuits are golden brown and cooked through.
- 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.
- 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
