Honey Butter Jalapeño Cheddar Cornbread Biscuits.
Ingredients
- 6 tablespoons cold, salted butter
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 1/2 cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 tablespoons cold, salted butter, shredded
- 2 jalapeños, seeded, if desired, and chopped
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 egg
- 3 tablespoons honey
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt
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Instructions
- 1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.
- 2. Add 6 tablespoons cold butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Let cool.
- 3. In a large bowl, stir together the flour, cornmeal, baking powder, salt, and pepper. Add 6 tablespoons of cold shredded butter and mix to combine. Mix in the jalapeños and cheese. Pour the brown butter over the buttermilk. Add the egg and honey. Mix until just combined, adding additional buttermilk as needed.
- 4. Divide the batter evenly among the prepared pan. Bake 12 – 16 minutes for mini muffins or 22-30 for regular muffins.
- 5. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.
- 6. Remove the biscuit muffins from the oven, then run a knife around the edges to release them. Brush/smear with honey butter. Enjoy warm.
Source
Original recipe: View Original