Description

These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful twist on classic biscuits, combining the comforting flavors of sharp cheddar and sweet cornmeal with a spicy-sweet jalapeño honey butter. Baked to golden perfection in a cast iron skillet, these biscuits are tender, flaky, and full of flavor, perfect for elevating any meal or enjoying as a comforting snack.

Ingredients

Scale

Dry 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

Wet Ingredients & Mix-ins

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

For Baking & Finishing

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)

Instructions

Preheat and Prepare Skillet: Preheat your oven to 425°F (220°C). Generously rub a 10-inch cast iron skillet with some butter to prevent sticking and add flavor.
Mix Dry Ingredients and Corn: In a large bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and the corn kernels. Mix well to distribute the ingredients evenly.
Incorporate Butter and Cheese: Using your hands or a pastry cutter, mix the shredded cold butter into the dry ingredients until the mixture resembles coarse crumbs. Add the shredded sharp cheddar cheese and gently toss to combine.
Add Buttermilk and Honey: Pour the buttermilk and 2 teaspoons of honey over the mixture. Stir just until combined; the dough will be slightly sticky but manageable.
Shape the Dough: Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold one side into the center, then fold the other side on top, like folding a letter. Turn the dough horizontally and repeat the folding process once more. Flatten the dough to about 3/4 inch thick.
Cut Biscuits: Using a 3-inch biscuit cutter, cut the dough into rounds. Gather any scraps, gently re-roll, and cut additional biscuits until all dough is used. Arrange the biscuits snugly in the prepared cast iron skillet.
Prepare for Baking: Brush the tops of the biscuits with milk for a golden finish. Distribute 2 tablespoons of the salted butter around the biscuits in the skillet.
Bake the Biscuits: Place the skillet in the preheated oven and bake for 20 to 22 minutes, or until the biscuits are golden brown and cooked through.
Make Jalapeño Honey Butter: While the biscuits bake, melt the remaining 2 tablespoons of butter in a small pan over low heat. Stir in the honey, chopped jalapeño, fresh thyme or parsley, and garlic powder, mixing well to combine flavors over gentle heat.
Serve: Remove the biscuits from the oven and serve warm with a generous spread of the jalapeño honey butter. Sprinkle with flaky sea salt to enhance flavor.

Notes

For a milder biscuit, remove all seeds from the jalapeño; leave some seeds for extra heat.
Cold butter is key for flaky biscuits; keep it shredded and chilled until mixing.
Use fresh corn when in season for a sweeter, fresher flavor, but frozen corn also works well.
If you don’t have a cast iron skillet, a regular oven-safe round baking dish can be substituted.
Use fresh thyme for a more aromatic flavor; parsley offers a milder herbaceous note.
Brush the tops with buttermilk or cream instead of milk for richer color and taste.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Side Dish
Method: Baking
Cuisine: American Southern

Keywords: jalapeño biscuits, cheddar corn biscuits, honey butter biscuits, spicy breakfast biscuits, southern biscuits, cast iron skillet biscuits