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Honey Jalapeno Cornbread Drop Biscuits

Warm and comforting biscuits that combine sweetness from honey and spice from jalapenos, perfect for any meal.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Side
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 8 servings
Calories: 200kcal

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 cup Fine cornmeal
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • ½ teaspoon Baking soda

Wet Ingredients

  • ½ cup Buttermilk Can substitute with milk and vinegar.
  • ½ cup Sour cream
  • ¼ cup Honey
  • 1 large Egg
  • 1 tablespoon Granulated sugar
  • 1-2 pieces Jalapenos, seeded and chopped Adjust for spice preference.
  • 12 tablespoons Cold unsalted butter, cut into small cubes Keep butter cold for flaky texture.

Instructions

  • Step 1: Prepare your ingredients by measuring out all components.
  • Step 2: Preheat your oven to 425°F (220°C).
  • Step 3: In a large mixing bowl, whisk together the cornmeal, buttermilk, sour cream, honey, and egg until smooth.
  • Step 4: In another bowl, mix the flour, sugar, baking powder, salt, and baking soda until well combined.
  • Step 5: Cut the cold butter into the dry mixture until it resembles coarse crumbs.
  • Step 6: Pour the wet mixture into the dry ingredients and fold until just combined.
  • Step 7: Fold in the chopped jalapenos.
  • Step 8: Drop spoonfuls of dough onto a lined baking sheet, leaving space between each.
  • Step 9: Bake for 15-18 minutes or until golden brown.
  • Step 10: Allow to cool slightly before serving warm with butter or honey.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry Cutter

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.