Description
These Honey Butter Jalapeño Cheddar Cornbread Biscuits are a delightful blend of sweet, savory, and spicy flavors. Perfect as a side dish or snack, these moist and tender biscuits are sure to impress.
Ingredients
Units
Scale
Cornbread Biscuits:
- 6 tbsp cold, salted butter
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 1/2 cups cornmeal
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 tbsp cold, salted butter, shredded
- 2 jalapeños, seeded, if desired, and chopped
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 egg
- 3 tbsp honey
Honey Butter:
- 6 tbsp salted butter, at room temperature
- 3 tbsp honey
- flaky sea salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and butter a mini muffin pan or regular pan.
- Brown the butter: In a skillet over medium heat, brown 6 tablespoons of cold butter for about 3-4 minutes. Let it cool.
- Prepare the batter: In a large bowl, mix flour, cornmeal, baking powder, salt, and pepper. Add shredded butter, jalapeños, cheese, brown butter, buttermilk, egg, and honey. Mix until just combined.
- Bake: Divide the batter into the pan and bake for 12-16 minutes for mini muffins or 22-30 minutes for regular muffins.
- Make the honey butter: Combine room temperature butter, honey, and salt in a bowl.
- Finish and serve: Brush the baked biscuits with honey butter. Enjoy warm.
Notes
- For extra heat, leave the jalapeño seeds in.
- Adjust honey to taste for sweeter or less sweet biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
