• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 8

Cheddar Jalapeno Cornmeal Biscuits

  • Recipe Submitted by on

 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


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.

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