Side Pannel
Cheddar Jalapeno Cornmeal Biscuits
Cheddar Jalapeno Cornmeal Biscuits
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 1 cup (120 grams) all-purpose flour
- 1 cup (140 grams) yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- 1 cup (113 grams) cheddar cheese, shredded
- 1-2 jalapeƱos, thinly sliced (see Note)
- 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
Directions
Preheat oven to 400 degrees. 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 3/4 cup of the cheese and the jalapeƱo 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 1/2 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.
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 3/4 cup of the cheese and the jalapeƱo 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 1/2 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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
