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+ servings

Cheddar-Jalapeño Cornmeal Biscuits

Simple buttermilk biscuits made with cornmeal and flavored with cheddar cheese and spicy jalapeños.


  • 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.
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.


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
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