Honey Butter Jalapeño Cheddar Cornbread Biscuits Recipe

If you adore bold flavors and crave a buttery, tender bite, these Honey Butter Jalapeño Cheddar Cornbread Biscuits are about to become your new favorite. Each bite is the perfect blend of sweet, savory, and just the right touch of heat—imagine classic cornbread taken to biscuit heaven, then brushed with silky honey butter. Trust me: you’ll want these at every gathering (and honestly, for snacking all week long!).

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Ingredients You’ll Need

You’ll love how straightforward the ingredients are for these biscuits—no surprises, just pantry basics with a couple of stars. Each one brings something special: think sturdy structure, golden color, pops of cheese, and that gorgeous homemade honey butter finish.

• Cold, salted butter: Both browned and shredded, butter adds richness, provides lift, and gives that classic biscuit flake. Use salted for extra flavor!
• White whole wheat or all-purpose flour: This makes up the sturdy, tender base—white whole wheat adds a touch of nutty depth if you have it.
• Cornmeal: The secret to the biscuit-meets-cornbread vibe, delivering golden edges and that signature texture.
• Baking powder: The rising agent that guarantees a fluffy lift.
• Kosher salt & black pepper: Essential for flavor balance, these make sure each bite pops.
• Jalapeños: Fresh, diced jalapeños bring just the right amount of gentle heat—remove the seeds if you prefer a milder touch.
• Shredded cheddar cheese: Melty, savory richness in every bite; sharp cheddar gives a real punch, but any cheddar will work.
• Buttermilk: For rich flavor and a perfectly tender crumb. Full-fat is best!
• Egg: Binds the dough and boosts that soft, fluffy interior.
• Honey: Compliments the heat, adds warmth, and brings all the flavors together.
• Flaky sea salt (for topping): Sprinkling this on at the end takes your biscuits totally over the top.

Variations

The beauty of these Honey Butter Jalapeño Cheddar Cornbread Biscuits is how easily you can make them your own. Whether you want to go spicier, make them gluten-free, or shake up the cheese, these tweaks keep things fresh—no matter your mood or who’s at the table.

• Spice it Up: Add a pinch of cayenne or swap in hotter peppers (like serrano) for more adventurous palates.
• Make Them Gluten-Free: Use a cup-for-cup gluten-free flour blend—biscuits will still be wonderfully tender and flavorful.
• Switch Up the Cheese: Try pepper jack, smoked gouda, or even a little crumbled feta for extra personality.
• Add Fresh Herbs: Fold in chopped chives, green onions, or cilantro for a vibrant, herby twist that pairs beautifully with cornmeal.

How to Make Honey Butter Jalapeño Cheddar Cornbread Biscuits

Step 1: Prep Your Pan and Brown the Butter

Start by preheating your oven to 350°F and generously buttering a mini muffin pan (24 cups) or a regular 12-cup muffin pan. While the oven heats, melt 6 tablespoons of cold salted butter in a skillet over medium heat. Let it bubble and foam, swirling occasionally, until golden bits form at the bottom and the aroma turns nutty (about 3–4 minutes). Remove from heat and let the browned butter cool—that toasty depth makes these biscuits unforgettable!

Step 2: Mix the Dry and Flavorful Ingredients

In a large mixing bowl, stir together your flour, cornmeal, baking powder, salt, and black pepper. Then add the remaining 6 tablespoons of cold, shredded butter. Toss the butter into the flour with your fingers or a pastry cutter until it’s evenly distributed. Next, stir in your chopped jalapeños and shredded cheddar—making sure every scoop will get a cheesy, spicy bite!

Step 3: Combine Wet Ingredients and Finish Dough

Whisk the buttermilk, egg, and honey right into the cooled brown butter, then pour this luscious mixture over your dry ingredients. Stir gently just until everything is combined—overmixing leads to tough biscuits, and we want ultra-tender! If the dough seems dry, a splash or two of extra buttermilk will help it come together.

Step 4: Fill, Bake, and Make the Honey Butter

Spoon the batter evenly into your prepared muffin pan. For mini versions, bake 12–16 minutes; regular size will need 22–30 minutes. While biscuits bake, make the honey butter by blending softened butter, honey, and flaky sea salt in a bowl until creamy and dreamy.

Step 5: Finish, Serve, and Enjoy

Once the biscuits are golden and a toothpick comes out clean, run a knife around the edges to loosen them. While still warm, brush or generously slather on that honey butter. Top with a little extra flaky salt if you like. Serve immediately for the most irresistible treat—it’s almost impossible not to sneak one before they reach the table!

How to Serve Honey Butter Jalapeño Cheddar Cornbread Biscuits

Garnishes

Even though the biscuits are bursting with flavor, a sprinkle of extra shredded cheddar or thin jalapeño slices looks stunning on top before baking. When serving, a final touch of flaky sea salt or chives lends gorgeous color and that tempting, bakery-style finish.

Side Dishes

These Honey Butter Jalapeño Cheddar Cornbread Biscuits pair like a dream with chili, barbecue chicken, or a zesty salad. They’re fantastic with soups and stews—think tomato or black bean—or alongside a hearty brunch spread with scrambled eggs and crispy bacon.

Creative Ways to Present

Try serving them mini-style as a pass-around appetizer, nestled in a bread basket for gatherings, or stacked on a wooden board with extra honey butter for spreading. At picnics or potlucks, wrap individually in parchment and tie with twine—adorable, portable, and totally irresistible!

Make Ahead and Storage

Storing Leftovers

Keep any leftover biscuits in an airtight container at room temperature for up to two days, or pop them in the fridge for up to a week. Let them come to room temp or rewarm slightly, and they’re just as snackable as day one.

Freezing

For longer storage, freeze the fully cooled biscuits—just wrap tightly in plastic wrap and stash in a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months. Defrost at room temperature or gently warm to bring back that just-baked flavor.

Reheating

To revive biscuits, place them on a baking sheet and warm in a 300°F oven for about 8–10 minutes. A quick zap in the microwave works in a pinch (wrap in a damp paper towel), but for best texture, always opt for the oven. Add a touch more honey butter for irresistible moisture!

FAQs

Final Thoughts

If you’re ready to fall in love with cornbread biscuits all over again, these Honey Butter Jalapeño Cheddar Cornbread Biscuits are just waiting for you to bake them. They’re easy, full of personality, and *guaranteed* to steal the show—so go ahead, treat yourself and those you love to a batch!

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