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Jalapeño Honey Butter Cheddar Corn Biscuits
Flaky, cheesy, and sweet with a little heat. The perfect summer biscuit!
👥 9 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, ⏱️ 20-22 minutes.5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder. 6. Serve the biscuits warm with jalapeño butter and flaky salt.
baking powder1 tablespoongarlic powder1 teaspoonteaspoon garlic powder1/2salt1 teaspoonsalted butter4 tablespoonssea saltbuttermilk1 cuphoney2 teaspoons-2 teaspoons honey1jalapeño, seeded, if desired, and chopped1
Nutrition Facts
calories
281 kcal
serving Size
1 serving
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