Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

I’m so excited to share this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe with you—it’s genuinely one of my favorite ways to add a little kick and sweetness to classic biscuits. These biscuits are fluffy and tender, with just the right amount of sharp cheddar and sweet corn kernels folded right into the dough. What really sets them apart is the zingy jalapeño honey butter that melts over the top, creating a glorious balance of spicy, sweet, and buttery flavors.

Whether you’re serving a brunch spread, dinner side, or just want a cozy treat with your afternoon tea, these biscuits shine. I first made these on a chilly weekend and they instantly became a staple in my kitchen. I promise, once you try this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe, you’ll want to keep it in your regular rotation too.

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Ingredients & Why They Work

Every ingredient in this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe is chosen for flavor and texture balance. From the cornmeal giving a slight crunch, to the cheddar’s sharpness, it all comes together perfectly. Here’s a quick peek at why each one matters so much.

• All-purpose flour: The biscuit base – provides structure but keeps the crumb tender.
• Cornmeal: Adds a rustic texture and subtle corn flavor that complements the cheddar and jalapeño.
• Baking powder: Your leavening agent to make these biscuits rise light and fluffy.
• Garlic powder: Brings a savory depth that dances well with the cheddar and spices.
• Onion powder: Adds a subtle umami flavor that’s surprisingly comforting.
• Salt: Essential to balance sweetness and bring out all the flavors.
• Fresh or frozen corn: The surprise bursts of sweetness that make these biscuits unique and fresh.
• Cold salted butter (shredded): Cold butter creates flaky layers; shredding it in means it blends evenly without melting before baking.
• Sharp cheddar cheese: I love a cheese that packs personality — it adds a punch and smooth creaminess throughout.
• Buttermilk: Gives moisture and a slight tang to balance the richness of butter and cheese.
• Honey: Used in the dough and butter, it adds sweetness that contrasts beautifully with the jalapeño heat.
• Jalapeño: Seeds removed if you want less heat, but I personally love the subtle kick that wakes up your taste buds.
• Fresh thyme or parsley: Fresh herbs add a bright, fragrant note to the bubbling honey butter.
• Garlic powder & sea salt: Enhances the jalapeño honey butter and adds a final savory finish.

Tweak to Your Taste

One of the things I love most about this Jalapeño Honey Butter Cheddar Corn Biscuits Recipe is how adaptable it is. Feel free to adjust the heat level or swap fresh corn for canned if that’s what you have on hand. I’ve played around with different cheeses too, and I’m excited to tell you what worked for me.

• Variation: When I wanted to tone down spice, I used just half a jalapeño and added a bit more honey—still deliciously balanced but gentler for heat-sensitive eaters.
• Cheese swap: Sharp white cheddar is my go-to, but smoked gouda or pepper jack both add interesting twists you might enjoy.
• Dairy-free option: Subbing with plant-based butter and cheese alternative works well, though I’d reduce the honey slightly as those versions can be sweeter.
• Herbs: I’ve tried rosemary and chives instead of thyme—both freshen it up nicely but change the flavor profile subtly.

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

Step 1: Get your cast iron ready and preheat

Start by heating your oven to 425°F and greasing a 10-inch cast iron skillet with butter. I love using cast iron here because it gives the biscuits a beautifully crisp bottom crust, which you won’t get with a regular baking sheet. If you don’t have cast iron, a greased baking pan works too, just keep an eye on the bottom for browning.

Step 2: Mix dry ingredients with corn and cheese

In a large bowl, combine all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and fresh or frozen corn kernels. Using your hands makes a difference here—I like that tactile feeling you get mixing cheese and butter bits through the dry stuff. Add the shredded butter and sharp cheddar cheese last, and gently work it in until it’s evenly distributed but still crumbly.

Step 3: Add buttermilk and honey and form the dough

Pour the buttermilk and honey over the dry mix. Stir just until combined; you want the dough a little sticky but not overly wet. Turn it onto a floured surface and pat out into a 1-inch thick rectangle. Now, fold it like a letter – fold one side into the middle, then the other side over the top. Turn the dough horizontally, flatten again, and repeat the folding two more times. This layering gives you those flaky, tender layers inside your biscuit.

Step 4: Cut and bake

Roll or pat the dough into about 3/4-inch thick rectangle, then use a 3-inch biscuit cutter to cut out rounds. Don’t twist the cutter—straight down and up to keep edges tall and fluffy. Re-roll scraps gently to avoid toughening the dough. Arrange the biscuits in your buttered skillet close but not crowded. Brush tops with milk and scatter a few knobs of butter between the biscuits. Bake for 20-22 minutes until golden and puffed. The smell at this point totally wins me over every single time.

Step 5: Make the Jalapeño Honey Butter

While the biscuits bake, melt 2 tablespoons of butter in a small pan over low heat. Stir in honey, chopped jalapeño, fresh thyme (or parsley), and garlic powder. Let the flavors meld gently for a minute or two. Be careful not to overcook or brown it. This butter is the magic finishing touch that transforms these biscuits from great to unforgettable.

Step 6: Serve warm with a drizzle

When your biscuits come out hot and golden, serve immediately with a generous spread of the jalapeño honey butter and a sprinkle of flaky sea salt if you have it. The combo of warm, tender biscuit with sweet-spicy butter is just unbeatable. Trust me, this is one recipe where leftovers disappear fast!

How to Serve Jalapeño Honey Butter Cheddar Corn Biscuits Recipe

Garnishes

I usually add a sprinkle of flaky sea salt and a few fresh thyme leaves on top of the buttered biscuits—it adds a touch of elegance and fresh herb brightness. If I’m feeling bold, a drizzle of extra honey balances the heat perfectly. Some chopped chives tossed on are also a beautiful green pop and mild oniony flavor to round everything out.

Side Dishes

These biscuits pair wonderfully with rich foods like fried chicken, chili, or creamy soups. I love serving them alongside a mixed green salad and roasted veggies to balance the richness. They also make incredible breakfast companions—think scrambled eggs and smoky bacon with these warm bites on the side.

Creative Ways to Present

For a brunch gathering, I’ve arranged these biscuits in rustic baskets lined with linen napkins, topped with little ramekins of extra jalapeño butter. Another fun idea is serving them stacked with layers of honey butter and slices of sharp cheddar in between for a gooey biscuit “sandwich.” They also make lovely bite-sized sliders when sliced in half and filled with pulled pork or smoked turkey.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover biscuits in an airtight container at room temperature for up to 2 days. I find they keep their moisture best when wrapped tightly in foil or plastic wrap. Avoid refrigerating as that tends to dry them out quicker.

Freezing

These biscuits freeze beautifully! I like to flash freeze them first on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you want some, just pop them straight into a warm oven or toaster oven without thawing.

Reheating

To reheat, I typically wrap the biscuits in foil and warm them in a 350°F oven for 10-15 minutes so they stay soft and moist inside. Alternatively, a quick zap in the microwave with a small damp paper towel also works in a pinch, but I prefer oven reheating for that just-baked texture.

FAQs

Final Thoughts

This Jalapeño Honey Butter Cheddar Corn Biscuits Recipe holds a special place in my kitchen because it’s comfort food with a twist—simple enough to make any day but special enough for guests. It’s that perfect balance of sweet, spicy, cheesy, and buttery that feels like home but a little adventurous too. I hope you try it soon and find it just as irresistible as I do, whether for family dinners, weekend brunch, or just because. Trust me, these biscuits are well worth the little bit of extra love they take!

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