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Cheddar-Jalapeño Cornmeal Biscuits

Print Recipe
Simple buttermilk biscuits made with cornmeal and flavored with cheddar cheese and spicy jalapeños.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 biscuits
Calories 281
Author Annalise

Ingredients

  • 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)

Instructions

  • 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.

Notes

Note: Use 1-2 jalapeños depending on how spicy you'd like the biscuits. If desired, remove the seeds before adding them to the recipe.

Nutrition

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