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    Home > Blog > Breads > Cornmeal and Jalapeño Cheddar Biscuits

    Cornmeal and Jalapeño Cheddar Biscuits

    by Teri Lyn Fisher · Published: Aug 30, 2013 · Modified: Oct 10, 2020

    Jump to Recipe
    We love this Cornmeal and Jalapeño Cheddar Biscuits recipe because there is no kneading or rolling involved! The easiest Cheddar Biscuits made from scratch!
    A close up of a plate of cornmeal and jalapeño cheddar biscuits.

    Hi Guys! Today we have these Cornmeal and Jalapeño Cheddar Biscuits! I love a jalapeño-cheddar combo, and with the cornmeal they are like the biscuit version of a delicious cornbread. The addition of cornmeal to the mix is nice because it changes the texture, and gives you a crispier crust, but still leaves the inside buttery and soft. The perfect drop biscuit. You can scale the cheddar and jalapeño up or down to your liking, but as the husband noticed you get the taste of jalapeños in this recipe without the heat, so if you’re not a spicy type of person these biscuits will be perfect.

    How to make Cornmeal and Jalapeño Cheddar Biscuits

    This cheddar biscuit recipe is for drop biscuits. They are much easier and quicker to make because there is no kneading or rolling involved.
    1. Preheat Oven
    2. Mix all dry ingredients together
    3. Cut in butter with dry ingredients
    4. Fold in cheddar and jalapeños
    5. Scoop 1/4 cup of dough onto baking sheet about an inch apart
    6. Bake biscuits and enjoy!

    Ingredients for Cornmeal and Jalapeño Cheddar Biscuits.

    How to store Cheddar Biscuits

    You can store them in an airtight container on your counter for up to three days. Microwave to heat them up a little when you are ready to enjoy them.

    What do you serve with Cornmeal and Jalapeño Cheddar Biscuits

    – Cut them in half and make delicious breakfast sandwiches
    – Eat them with our Kitchen Sink Chili 
    – Eat them as a snack with butter and honey
    – Eat them with our Loaded Baked Potato Soup
    – We also love them with Tomato Soup

    scooping Cornmeal and Jalapeño Cheddar Biscuits dough onto a baking sheet.

    How to make Cornmeal and Jalapeño Cheddar Biscuits dairy free

    Instead of using buttermilk in this recipe, use any milk alternative you prefer, like almond, or oat. Add 2 teaspoons of lemon juice or vinegar to the alternative milk and let it sit for a couple of minutes before using.

    Instead of using cheddar cheese, you could try a dairy free vegan cheese alternative such as Daiya.

    Cornmeal and Jalapeño Cheddar Biscuits right out of the oven.

    More biscuit recipes you might like: 

    A close up of a plate of sweet potato and rosemary biscuits.
    Sweet Potato and Rosemary Biscuit
    Drop biscuit recipe with sour cream and chives baked on a plate.
    Sour Cream and Chive Drop Biscuits
    Ham and cheese buttermilk biscuits on a blue background.
    Ham Cheese and Buttermilk Biscuits
    More Biscuit, scone, muffin and bread recipes here!
    Jalapeno and cheddar cornmeal biscuits with a butter knife and butter on the side.

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    A close up of a plate of cornmeal and jalapeño cheddar biscuits.

    Cornmeal and Jalapeño Cheddar Biscuits

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    We love this Cornmeal and Jalapeño Cheddar Biscuits recipe because there is no kneading or rolling involved! The easiest Cheddar Biscuits made from scratch!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Servings: 10

      INGREDIENTS  

    • 1¼ cup all purpose flour
    • ¾ cup yellow cornmeal
    • 2½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp superfine sugar
    • 1½ tsp salt
    • ½ tsp cracked black pepper
    • ½ cup cold unsalted butter (1 stick) cut into small cubes
    • 1 cup grated cheddar cheese
    • 1 large jalapeño seeded and diced
    • ¾ cup buttermilk
    • ¼ cup unsalted butter (½ stick) melted

      INSTRUCTIONS  

    • Preheat oven to 400˚F.
    • Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.3. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
    • Fold in cheddar, jalapeño and buttermilk until a dough forms.
    • Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.
    • Bake biscuits for 15 minutes. Remove from oven and brush tops with melted butter. Place back into oven and bake for an additional 5 to 10 minutes.
    • Remove from oven and allow to cool slightly. Once cool enough to handle, serve.
    Calories: 284kcal Carbohydrates: 23g Protein: 6g Fat: 19g Saturated Fat: 12g Cholesterol: 50mg Sodium: 625mg Potassium: 90mg Fiber: 2g Sugar: 2g Vitamin A: 583IU Vitamin C: 2mg Calcium: 176mg Iron: 1mg
    CUISINE: American
    KEYWORD: biscuits
    COURSE: Side Dish

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    August 30, 2013 / 15 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Devils Food Cake with Real Strawberry Frosting
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    Reader Interactions

    August 30, 2013 / 15 Comments

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    1. TONY PERSAUD

      May 21, 2014 at 5:44 am

      Cant wait to try

      Reply
    2. Angie

      September 29, 2013 at 4:30 pm

      YUMMY!! Made these today and they are great.

      Reply
    3. Sadye

      September 11, 2013 at 2:15 pm

      I love how fancy these seem and yet how easy they were to make!

      Reply
    4. Lily @ Life, Love, and Cupcakes

      September 05, 2013 at 8:18 am

      I love Jalapeno Cheddar Biscuits, but I’ve never tried them with cornmeal. These sounds perfect with a bowl of chili for fall!

      Reply
    5. Gerry @ Foodness Gracious

      September 03, 2013 at 12:21 am

      Great flavor combo and with the butter…delicious!!

      Reply
    6. Jocelyn (Grandbaby Cakes)

      September 02, 2013 at 10:23 am

      These biscuits are seriously making my mouth water. Gorgeous!

      Reply
    7. Teresa

      August 31, 2013 at 12:35 pm

      i’ve never tried biscuits with cornmeal but i am excited to see how they turn out. thank you for this recipe!

      Reply
    8. Maura - Yellow lemon tree blog

      August 31, 2013 at 12:22 am

      This looks amazing :) I’m getting hungry.

      Reply
    9. Mary-Clay @ Cooking with the King

      August 30, 2013 at 12:23 pm

      Mmm. I’ve made your sweet potato rosemary biscuits – divine! These look incredible as well!

      Reply
    10. claire @ the realistic nutritionist

      August 30, 2013 at 10:32 am

      5 stars
      These are fantastic!

      Reply
    11. Katrina @ Warm Vanilla Sugar

      August 30, 2013 at 10:32 am

      I am totally into these. Delicious!

      Reply
    12. Tieghan

      August 30, 2013 at 7:06 am

      YUM!! I love cornbread biscuits!! These guys look awesome and yeah, sometimes you just need all the butter!

      Reply

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