Cheddar-Jalapeño Cornmeal Biscuits
Not your average buttermilk biscuits, these come full of gritty cornmeal, sharp cheddar cheese, and spicy jalapeños.
Can I be honest about something? I’ve started to hate my blog name, Completely Delicious. I’m afraid people will think I’m a snob, that I believe that everything I make isn’t only good, but that it’s completely delicious.
What a silly, pretentious name.
Not only do I mess up in the kitchen all the time and bake plenty of mediocre things, but that’s actually not at all how this blog got its name.
Years ago as a college student focusing on art and film, I stumbled upon a class dedicated to Monty Python. I fell madly in love, and maybe became even a wee bit obsessed. (If you are unfamiliar with Monty Python, I highly recommend starting with the Dead Parrot Sketch.) Around that same time I started a personal blog and gave it the title “And Now for Something Completely Different”, a famous phrase from Monty Python.
Later when I started a food blog to chronicle my recipes and experiences in culinary school, I thought I’d be clever and call it “And Now for Something Completely Delicious”. Since I’ve long abandoned that personal blog and no one (I’m sure) gets the reference, I shortened it to just “Completely Delicious”.
There, that’s the whole story.
It’s not a very interesting one, I know, but I wanted to get it out there. If you’re still with me, I’d like to reward you with a recipe for these biscuits, which are actually pretty darn good. You could even say they are completely delicious?
Sorry, I couldn’t resist.
But seriously, these cheesy and spicy biscuits are a fun accompaniment to breakfast, a soup or salad, or even just on their own smothered in butter or honey, or both!
baking tip:Biscuit baking tips
- Keep your ingredients cold. The butter, buttermilk, and cheese should be straight from the fridge. It’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. It’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.
- 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!
Cheddar-Jalapeño Cornmeal Biscuits
- 1 cup all-purpose flour (120 grams)
- 1 cup yellow cornmeal (140 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- 1 cup cheddar cheese , shredded (113 grams)
- 1-2 jalapeños thinly sliced (see Note)
- ¾ cup cold buttermilk , plus additional for brushing (175 ml)
- Preheat oven to 400°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 ¾ cup of the cheese and the jalapeño 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 ½ 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.