Sweet Honey Jalapeño Cheddar Cornbread Biscuits
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/4 cup honey
- 1 egg, lightly beaten
- 1/2 teaspoon pepper
- 1 1/2 cups cornmeal
- 3/4 cup buttermilk
- 5 teaspoons baking powder
- 1 1/2 sticks cold unsalted butter cut into small cubes
- 3/4 cup sharp cheddar cheese cubed
- 2 jalapeã±os, deseeded (i left some of my seeds in) and diced (i
- Carbohydrate 46.2474761801277 g
- Cholesterol 37.1658333309561 mg
- Fat 14.3977476762526 g
- Fiber 2.98178581803907 g
- Protein 9.12267098581768 g
- Saturated Fat 8.4419200450706 g
- Serving Size 1 1 -15 (138g)
- Sodium 886.599698938842 mg
- Sugar 43.2656903620886 g
- Trans Fat 1.0686210902752 g
- Calories 346 calories
Instructions Preheat oven to 425 degrees F. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos. Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk. Bake for 10-15 minutes, or until biscuits are golden brown.
