How do I make Jalapeno Honey Butter Cheddar Corn Biscuits from scratch?

To make Jalapeno Honey Butter Cheddar Corn Biscuits, start by mixing 2 cups of all-purpose flour, 1 cup of cornmeal, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Stir in 1 cup shredded cheddar cheese and 1-2 finely chopped jalapenos, depending on your spice preference. Add 1 cup buttermilk and mix just until combined. Drop spoonfuls onto a baking sheet and bake at 425°F (220°C) for about 12-15 minutes or until golden. Once out of the oven, brush with melted honey butter made by mixing softened butter with honey for a sweet and spicy finish.

Can I adjust the spice level in Jalapeno Honey Butter Cheddar Corn Biscuits?

Yes, you can easily adjust the spice level by modifying the amount and type of jalapenos used. For milder biscuits, remove the seeds and membranes from the jalapenos, as they contain most of the heat. For extra spice, use fresher, larger jalapenos or add a pinch of cayenne pepper. Remember to handle jalapenos carefully, washing your hands thoroughly after cutting to avoid irritation.

What is the best way to store Jalapeno Honey Butter Cheddar Corn Biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. For extended storage, freeze the biscuits in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat in a 350°F (175°C) oven for 8-10 minutes or until warmed through to retain their texture and flavor.

Can I make these biscuits dairy-free or vegan?

Yes, you can make dairy-free or vegan Jalapeno Honey Butter Cheddar Corn Biscuits by substituting key ingredients. Replace butter with a plant-based margarine or coconut oil, and use a non-dairy milk like almond or oat milk mixed with a teaspoon of vinegar as a buttermilk substitute. For cheese, use vegan cheddar-style shreds. Note that honey can be swapped for maple syrup or agave nectar if you're aiming for a fully vegan version.

What dishes pair well with Jalapeno Honey Butter Cheddar Corn Biscuits?

These biscuits pair wonderfully with a variety of meals, especially Southern-style dishes and bold flavors. Serve them alongside chili, barbecue pulled pork, baked chicken, or a fresh salad to balance the spicy and sweet notes. They also work well as a unique side for breakfast with eggs or creamy grits. The honey butter on top complements hearty and savory dishes, adding a touch of sweetness to every bite.

Jalapeno Honey Butter Cheddar Corn Biscuits: Sweet Bake

Name: Jalapeno Honey Butter Cheddar Corn Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: – 6 Tbsp (≈ 85 g) butter, divided 3 Tbsp for browning, 3 Tbsp cold and shredded; – 1 ½ c (≈ 180 g) whole-wheat flour; – 1 ½ c (≈ 190 g) cornmeal; – 1 Tbsp (≈ 12 g) baking powder; – 1 tsp (≈ 5 g) salt; – ½ tsp (≈ 2 g) freshly ground black pepper; – 2 jalapeños, finely chopped (seeds removed for milder heat); – 1 c (≈ 115 g) sharp cheddar cheese, shredded; – 1 c (≈ 240 ml) cold buttermilk (add a bit more if batter seems dry); – 2 large eggs; – 3 Tbsp (≈ 45 ml) honey; – 6 Tbsp (≈ 85 g) softened butter (for the honey-butter topping); – 3 Tbsp (≈ 45 ml) honey (for the honey-butter topping); – Pinch of sea-salt (for the honey-butter topping)

Description

🌽 The sweet‑savory blend of honey butter and jalapeño cheddar gives these cornbread biscuits an irresistible flavor.
🔥 Quick to bake and perfect for both snack and side, they bring a spicy kick to any meal.

Ingredients

– 6 Tbsp (≈ 85 g) butter, divided 3 Tbsp for browning, 3 Tbsp cold and shredded

– 1 ½ c (≈ 180 g) whole-wheat flour

– 1 ½ c (≈ 190 g) cornmeal

– 1 Tbsp (≈ 12 g) baking powder

– 1 tsp (≈ 5 g) salt

– ½ tsp (≈ 2 g) freshly ground black pepper

– 2 jalapeños, finely chopped (seeds removed for milder heat)

– 1 c (≈ 115 g) sharp cheddar cheese, shredded

– 1 c (≈ 240 ml) cold buttermilk (add a bit more if batter seems dry)

– 2 large eggs

– 3 Tbsp (≈ 45 ml) honey

– 6 Tbsp (≈ 85 g) softened butter (for the honey-butter topping)

– 3 Tbsp (≈ 45 ml) honey (for the honey-butter topping)

– Pinch of sea-salt (for the honey-butter topping)

Instructions

1-Pre-heat oven to 350°F (177°C): Grease a 24-cup mini-muffin pan (or a 12-cup regular muffin pan).

2-In a skillet over medium heat, melt 3 Tbsp of butter until it turns a nutty brown color, then remove from heat and let cool slightly.

3-In a large bowl whisk together whole-wheat flour, cornmeal, baking powder, salt, and pepper.

4-Add the remaining 3 Tbsp cold shredded butter, the chopped jalapeños, and shredded cheddar; toss to coat the dry ingredients.

5-In a separate bowl combine the browned butter, cold buttermilk, eggs, and honey; mix until smooth.

6-Pour the wet mixture into the dry ingredients and stir just until combined the batter should be moist but not runny; if it looks thick, add a splash more buttermilk.

7-Divide the batter evenly among the prepared muffin cups (about 2 Tbsp per mini cup).

8-Bake 12-16 min for mini muffins (or 22-30 min for a regular-size muffin pan) until the tops are golden and a toothpick inserted near the center comes out clean.

9-While the biscuits are still warm, whisk together the honey-butter topping ingredients and brush generously over each biscuit; finish with a light sprinkle of sea-salt.

Notes

🔥 Brown the butter carefully; it adds a deep, nutty flavor but can burn quickly.
🌶️ For less heat, remove jalapeño seeds or omit jalapeños entirely.
❄️ Store biscuits in an airtight container at room temperature for up to 5 days or freeze individually for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes (mini)
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 144

Keywords: jalapeno cheddar cornbread, honey butter biscuits, spicy cornbread, mini muffin biscuits