halfbakedharvest4.2
Sweet Honey Jalapeño Cheddar Cornbread Biscuits
The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin all mixed together with a kick from the jalapeño and then a big ol' bite of sharp cheddar cheese!! Ah huh, it's good.
👥 15 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.
baking powder5 teaspoonsegg (lightly beaten)1
3
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk.
4
Bake for ⏱️ 10-15 minutes, or until biscuits are golden brown.
Nutrition Facts
calories
147 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
144 mg
protein Content
5 g
cholesterol Content
18 mg
carbohydrate Content
27 g
saturated Fat Content
1 g
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