Not your average buttermilk biscuits, these come full of cornmeal, sharp cheddar cheese, and spicy jalapeƱos.

Cheddar-jalapeƱo cornmeal biscuits stacked on top of each other.

I love biscuits, they’re one of my most favorite things to bake! And while classic buttermilk biscuits are my go-to, I also really love to play around with textures and flavors.

(See also: Sweet Potato Biscuits, Cinnamon Roll Biscuits, Maple Cornmeal Biscuits and Whole Wheat Cheddar Biscuits!)

And that’s exactly how these biscuits made with cheddar cheese, sliced jalapenos and cornmeal were born! They were such a fun, delicious experiment, and one I plan on repeating.

Ingredients for cheddar-jalapeƱo cornmeal biscuits.
Pouring milk into the cornmeal biscuit mix.
Cheddar-jalapeƱo cornmeal biscuit dough.


They’re cheesy and a bit spicy, and would be such a great accompaniment to breakfast, a soup or salad, or even just on their own smothered in butter or honey, or both!

They’re especially delicious alongside a big bowl of easy homemade chili. The cheddar, jalapeƱos, and cornmeal are such a good match!

Cheddar-jalapeƱo cornmeal biscuits on a baking sheet before baking.

baking tip:Biscuit baking tips

  • Keep your ingredients cold. The butter, buttermilk, and cheese should be straight from the fridge. Itā€™s the little bits of cold butter speckled throughout the dough that help give your biscuits rise and flaky texture. Don’t mess with it!
  • Don’t overwork the dough. Itā€™s okay if there are some dry bits. Stop kneading when it comes together. Gently fold half of the dough over on top of itself and repeat 2-3 times.
  • Do not twist the biscuit cutter when cutting out the biscuits. This will ā€œsealā€ together all the layers within the dough and prevent them from rising.
  • Check expiration dates. Make sure your baking powder and baking soda havenā€™t expired.
  • For golden color on top, brush them with buttermilk or milk before baking.
  • If you want soft biscuits, leave about one inch spacing between them on the sheet pan during baking. If you want crispier biscuits, space them farther apart. They’re great both ways!
More Baking Tips »
Cheddar-jalapeƱo cornmeal biscuits on a baking sheet after baking.
Cheddar-jalapeƱo cornmeal biscuits stacked on top of each other.
5 from 1 review

Cheddar-JalapeƱo Cornmeal Biscuits

Servings: 8 biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Simple buttermilk biscuits made with cornmeal and flavored with cheddar cheese and spicy jalapeƱos.
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Ingredients
 

  • 1 cup all-purpose flour (120 grams)
  • 1 cup yellow cornmeal (140 grams)
  • 1 tablespoon baking powder
  • Ā½ teaspoon baking soda
  • Ā½ teaspoon coarse salt
  • 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
  • 1 cup cheddar cheese , shredded (113 grams)
  • 1-2 jalapeƱos thinly sliced (see Note)
  • Ā¾ cup cold buttermilk , plus additional for brushing (175 ml)

Instructions
 

  • Preheat oven to 400Ā°F. Line a sheet pan with parchment paper.
  • In a medium bowl mix together the flour, cornmeal, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add Ā¾ cup of the cheese and the jalapeƱo slices. Add the buttermilk and stir until the dough comes together in a ball.
  • On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about Ā½ inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk and top with remaining cheese.
  • Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Note: Use 1-2 jalapeƱos depending on how spicy you’d like the biscuits. If desired, remove the seeds before adding them to the recipe.
Calories: 281kcal, Carbohydrates: 29g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 329mg, Potassium: 276mg, Fiber: 2g, Sugar: 2g, Vitamin A: 460IU, Vitamin C: 2mg, Calcium: 198mg, Iron: 2mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
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