Jalapeno Cheddar Cornmeal Biscuits are the perfect accompaniment for your next bowl of chili. These flaky and tender biscuits are filled with spicy jalapenos and sharp cheddar cheese. Cornmeal is the special ingredient that gives these biscuits an extra kick of texture and crunch.
I’d like to think of my jalapeno cheddar cornmeal biscuits as a fun hybrid between a biscuit and cornbread. After you try these, you’ll be hooked. Cornmeal is an unlikely ingredient in a biscuit recipe, but it adds an extra layer of texture and crunch that you’ll love. Jalapeno and sharp cheddar the perfect pairing, adding spice and melty, cheesy goodness.
There are several tricks to making a good biscuit. First, your butter must be VERY cold. I like to grate my butter fresh from the refrigerator (or freezer) with a box grater, using the largest grate. This makes incorporating your butter and flour a cinch.
Second, you must handle your dough as little as possible. Think of it as a game to combine your ingredients using as few stirs and kneads as possible! This will produce a soft and tender biscuit, rather than a hard and tough biscuit. Once you have your ingredients barely incorporated in the bowl, toss the dough out onto a lightly floured surface. Then, fold the dough up to 5 times and gently pat it to about 1 inch thickness with your hands (or a rolling pin).
Third, when you cut the dough with your biscuit cutter, do not twist the cutter! Push straight down, then pull straight up.
Lastly, I like to arrange my biscuits in a baking dish so that the biscuits are touching. Doing so will help the biscuits rise higher, because they’re being held up by the other biscuits.
Following these tips will help you have more successful biscuit experience. If you try my recipe, tell me how it goes in the comments below!
Jalapeno Cheddar Cornmeal Biscuits
- 1 1/2 cups all purpose flour
- 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1 jalapeno diced
- 2/3 cup buttermilk
- Preheat oven to 425 degrees. Butter a cast iron skillet (or line a baking dish with parchment paper) and set aside.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine and remove clumps.
- Grate butter (or cut into small pieces). Add butter, sharp cheddar, and jalapenos to flour mixture, stirring to combine. Make a well in the center of the flour mixture. Add buttermilk and stir until barely incorporated.
- Toss dough out onto a lightly floured surface. Handling as little as possible, fold dough in half five times, then pat to a 1 inch thickness.
- Using a biscuit cutter, cut out biscuits and place into parchment lined (or greased) pan, with edges of biscuits touching each other.
- Bake for 12-14 minutes, or until lightly browned on the edges.