Description
These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful blend of savory cheddar, sweet corn, and a spicy kick from jalapeños, all topped with a luscious honey-infused butter. Perfect for breakfast, brunch, or as a flavorful side, these biscuits offer a comforting texture with a vibrant flavor profile.
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 if desired, and chopped
- 1-2 tablespoons fresh thyme or chopped parsley
- 1/2 teaspoon garlic powder
- Sea salt to taste
Instructions
- Preheat Oven and Prepare Skillet: Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter to prevent sticking and add flavor.
- Mix Dry Ingredients and Add Corn: In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Mix well to evenly distribute the ingredients.
- Incorporate Butter and Cheese: Using your hands, mix in the shredded cold butter and the shredded sharp cheddar cheese until the mixture resembles coarse crumbs with visible butter pieces.
- Add Wet Ingredients and Form Dough: Pour in the buttermilk and honey, stirring until just combined to avoid overmixing and tough biscuits.
- Fold the Dough: 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 folding a letter. Turn the dough horizontally and flatten into a rectangle again. Repeat the folding once more, then turn horizontally and flatten into a 3/4-inch-thick rectangle to create layers.
- Cut and Arrange Biscuits: Using a 3-inch biscuit cutter, cut the dough into rounds. Re-roll the scraps to cut more biscuits. Arrange the biscuits snugly in the prepared skillet. Brush the tops with milk and dot with the remaining 2 tablespoons of butter around the biscuits.
- Bake Biscuits: Bake in the preheated oven for 22 minutes or until the biscuits are golden brown and cooked through.
- Prepare Jalapeño Honey Butter: While biscuits bake, melt 2 tablespoons of butter in a pan over low heat. Stir in honey, chopped jalapeño, fresh thyme or parsley, and garlic powder until combined and fragrant.
- Serve: Serve the warm biscuits topped with the jalapeño honey butter and a sprinkle of flaky sea salt for an extra burst of flavor.
Notes
- For a milder flavor, remove all seeds and membranes from the jalapeño before chopping.
- Use frozen corn if fresh is not available; thaw and drain excess moisture before adding.
- Cold butter is essential for flaky biscuits; shred it to mix efficiently.
- Buttermilk can be substituted with milk plus a teaspoon of lemon juice or vinegar, let sit for 5 minutes.
- Fresh herbs like thyme or parsley add brightness but can be omitted if unavailable.
- Brush with milk instead of butter for a less rich topping.
- Use a cast iron skillet for best results but a baking dish lined with parchment paper also works.
Nutrition
- Serving Size: 1 biscuit
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
