Jalapeño Honey Butter Cheddar Corn Biscuits.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 cup fresh or frozen yellow corn
- 1 stick (8 tablespoons) cold salted butter, shredded
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 teaspoons honey
- 4 tablespoons salted butter
- 1-2 teaspoons honey
- 1 jalapeño, seeded, if desired, and chopped
- 1-2 tablespoons fresh thyme or chopped parsley
- 1/2 teaspoon garlic powder
- sea salt
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Instructions
- 1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.
- 2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.
- 3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
- 4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.
- 5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder.
- 6. Serve the biscuits warm with jalapeño butter and flaky salt.
Source
Original recipe: View Original