Honey Jalapeno Cornbread Drop Biscuits

These biscuits combine sweet honey and spicy jalapenos for a delightful treat that pairs perfectly with any meal.

Prep Time15

Cook Time20

Total Time35

Course: Side

Cuisine: American

Keyword: Biscuit, Easy

Servings: 8 servings

Calories: 200kcal

½ cup buttermilk Can substitute with milk and vinegar.
½ cup sour cream
¼ cup honey Adjust based on sweetness preference.
1 large egg
1 tablespoon granulated sugar
1-2 pieces jalapenos, seeded and chopped Adjust for spice level.
12 tablespoons cold unsalted butter, cut into small cubes Keep butter cold for flaky texture.

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large mixing bowl, combine the fine cornmeal, all-purpose flour, baking powder, salt, and baking soda. Whisk until well incorporated.
Step 3: In another bowl, mix together the buttermilk, sour cream, honey, granulated sugar, and egg. Beat until smooth.
Step 4: Add the chopped jalapenos to the wet mixture and ensure they are evenly distributed.
Step 5: Pour the wet mixture into the dry ingredients and gently fold together until just combined.
Step 6: Toss in the cold, cubed butter and work it into the dough until it resembles coarse crumbs.
Step 7: Drop the biscuit dough onto a parchment-lined baking sheet, leaving space between each dollop.
Step 8: Bake for about 15-20 minutes, or until golden brown on top.
Step 9: Let cool for a few minutes and serve warm with butter or honey.

Store leftovers in an airtight container for up to 2 days or freeze for longer storage.