Name: Jalapeño Honey Butter Cheddar Corn Biscuits Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American Southern
Ingredients: 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 (like cheese); 1 cup shredded sharp cheddar cheese; 1 cup buttermilk; 2 teaspoons honey; 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, for sprinkling; Milk, for brushing tops (about 2 tablespoons)

Introduction

These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful twist on classic biscuits, combining the sweetness of honey, the heat of jalapeño, and the rich flavors of sharp cheddar and cornmeal. Perfect as a savory side or a comforting snack, they bake up golden and flaky with a deliciously spicy-sweet butter to drizzle on top.

The image shows two golden brown biscuits with a slightly crispy crust on top and a soft, fluffy, pale yellow inside. One biscuit is placed on a metal spatula with a white cloth underneath. Small green herb leaves are sprinkled on top and around the biscuits. To the left, a clear jar with an amber liquid, possibly syrup or honey, is partially visible. On the right edge, part of a white plate with blue floral patterns holds a light yellow creamy sauce garnished with green herbs. The entire scene is set on a rustic textured surface, changed to a white marbled texture as per instructions. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 for finishing

Instructions

Step 1: Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter to prepare it for the biscuits.

Step 2: In a large bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in the shredded cold butter and the shredded cheddar cheese until evenly distributed.

Step 3: Pour the buttermilk and 2 teaspoons of honey over the dry ingredients. Stir gently until just combined to form a dough.

Step 4: Turn the dough out onto a floured surface. Pat it into a 1-inch-thick rectangle. Fold one side toward the center, then fold the other side on top, like folding a letter. Turn the dough horizontally, flatten it again, and repeat the folding one more time. Finally, flatten to about 3/4-inch thickness.

Step 5: Use a 3-inch biscuit cutter to cut out biscuits. Re-roll the scraps lightly and cut additional biscuits. Arrange them snugly in the prepared skillet. Brush the tops with a little milk and scatter 2 tablespoons of butter around the biscuits.

Step 6: Bake for 20-22 minutes until the biscuits are golden and cooked through.

Step 7: While the biscuits bake, prepare the jalapeño honey butter. In a small pan over low heat, melt 2 tablespoons of butter. Stir in 1-2 teaspoons of honey, chopped jalapeño, fresh thyme or parsley, and 1/2 teaspoon garlic powder. Keep warm until ready to serve.

Step 8: Serve the warm biscuits brushed with the jalapeño honey butter and sprinkled with flaky sea salt for a perfect finish.

Tips & Variations

For extra heat, leave some jalapeño seeds in the butter or add sliced jalapeños directly into the dough.

Substitute fresh corn with frozen; no need to thaw before adding.

Use fresh thyme for the butter for a bright herbal note, or parsley if you prefer milder flavor.

Buttermilk can be replaced with milk mixed with 1 tablespoon lemon juice or vinegar as a quick substitute.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a warm oven (about 300°F) for 5-7 minutes or in a toaster oven to bring back freshness. The jalapeño honey butter is best used fresh but can be refrigerated in a sealed container for up to a week; warm it slightly before serving.

FAQs

Can I make these biscuits without a cast iron skillet?

Yes, you can bake these biscuits on a baking sheet lined with parchment paper or in any oven-safe dish. The cast iron helps with even cooking and browning, but other dishes will work well too.

How spicy are the jalapeño honey butter biscuits?

The heat level depends on how much jalapeño you add and whether you include the seeds. Removing the seeds lowers the heat, making the biscuits mildly spicy with a balanced sweetness from the honey.