Description
These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful twist on classic biscuits, combining the rich flavors of sharp cheddar, sweet corn, and a touch of heat from jalapeño. Perfectly golden and tender, they’re topped with a luscious jalapeño honey butter that adds a sweet and spicy kick, making them an irresistible side for any meal.
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
Instructions
- Preheat and Prepare Skillet: Preheat the oven to 425°F. Rub a 10-inch cast iron skillet thoroughly with butter to prevent sticking and add flavor.
- Mix Dry Ingredients and Corn: In a large bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Mix well to ensure even distribution.
- Incorporate Butter and Cheese: Using your hands, mix in the shredded cold butter and shredded sharp cheddar cheese with the dry ingredients until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Pour the buttermilk and honey over the dry mixture. Stir gently until just combined into a sticky dough, taking care not to overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch-thick rectangle. Fold one side into the center, then fold the other side over the top like a letter. Rotate the dough horizontally and flatten into a rectangle again. Repeat folding and flattening one more time, then flatten the dough to about 3/4-inch thickness.
- Cut Biscuits: Use a 3-inch biscuit cutter to cut circles out of the dough. Re-roll any remaining dough and cut more biscuits until all dough is used.
- Arrange and Bake: Place the biscuit rounds closely together in the prepared skillet. Brush the tops with milk and dot the skillet with 2 tablespoons of butter around the biscuits. Bake in the preheated oven for 22 minutes or until golden brown and cooked through.
- Prepare 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 until well combined and warmed through.
- Serve: Remove biscuits from the oven and brush generously with the jalapeño honey butter. Sprinkle with flaky sea salt if desired and serve warm for the best flavor and texture.
Notes
- For extra heat, leave some seeds in the jalapeño when making the butter.
- Use cold butter and handle the dough minimally to ensure flaky biscuits.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice if needed.
- The biscuits can be reheated in a warm oven and refreshed with a brush of jalapeño butter before serving.
- If you don’t have a cast iron skillet, use a baking dish but increase buttering to prevent sticking.
- Fresh corn gives the best flavor, but frozen corn works well; just thaw and drain excess moisture before using.
Nutrition
- Serving Size: 1 biscuit
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
