Honey Butter Jalapeño Cheddar Cornbread Biscuits Recipe: Made with sharp cheddar cheese and spicy jalapeños, these salted Honey Butter Jalapeño Cheddar Cornbread Biscuits are buttery, soft, and deliciously salted. Delicious, warm biscuit muffins taste even better when topped with a generous amount of honey butter. These delicious drop-style biscuits are a crowd favorite. They truly melt in your tongue. You’ll also adore how simple it is to make them!
Honey Butter Jalapeño Cheddar Cornbread Biscuits Recipe
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
HONEY BUTTER
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt
Instructions
Set the oven’s temperature to 350°F. Grease a 12-cup standard pan or a 24-cup small muffin pan.
Place a skillet over medium heat and add 6 tablespoons of cold butter to it. Cook for 3–4 minutes, or until the butter starts to brown. Allow to cool.
Combine the flour, cornmeal, baking powder, salt, and pepper in a sizable bowl. Incorporate six tablespoons of chilled shredded butter, blending thoroughly. Add the cheese and jalapeños and stir. Over the buttermilk, drizzle the brown butter. Add the honey and egg. Add more buttermilk as required and mix until just blended.
Evenly distribute the batter throughout the ready pan. For standard muffins, bake for 22–30 minutes, or 12–16 minutes for small muffins.
To create butter using honey. In a small bowl, mix together the butter, honey, and a small amount of salt.
Take the biscuit muffins out of the oven and loosen them with a knife by around the edges. Spread or brush on some honey butter. Warm up and enjoy.
Step 1: Brown the butter
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First, use four tablespoons of butter to brown on the stove. This will give our biscuit muffins a delicious new flavor.
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Drizzle the chilled buttermilk with the browned butter, then incorporate it into the mixture.
Step 2: Make the batter
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Add the baking powder, black pepper, and salt to the whole wheat flour and cornmeal mixture. Add 1 stick of chilled, shredded butter after that. It’s really similar to shredding cheese if you’ve never shredded butter before! Very easy to use, and a wonderful tip for making flaky biscuits.
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Add the cheddar cheese and jalapeños after incorporating the butter.
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Add the wet ingredient now: cool buttermilk, eggs, honey, and the reserved browned butter. Blend, blend, blend until barely combined.
Step 3: Bake
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Use a buttered small muffin pan or a regular muffin/cupcake pan to scoop the batter into.
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Bake until they take on a striking golden hue.
Step 4: Make the honey butter
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Simply softened butter, honey, and sea salt are combined to make honey butter.
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Spread or brush the butter on top of the hot biscuits. I adore serving them warm with a dusting of sea salt. These fluffy, spicy, cheesy biscuits taste even better when sprinkled with sea salt.
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Delicious as an appetizer, side dish, or even as a dinner meal in the fall or as a game-day snack. You truly can’t make a mistake!
Last but not least, please rate and/or comment on these Honey Butter Jalapeño Cheddar Cornbread Biscuits if you make them! Above all, I always try my best to reply to every comment, since I love hearing from you guys. Of course, please remember to tag me on Instagram if you try this recipe! My favorite thing to do is browse the pictures of the recipes that you have all cooked!
