Cornmeal and Jalapeño Cheddar Biscuits
We love this Cornmeal and Jalapeño Cheddar Biscuits recipe because there is no kneading or rolling involved! The easiest Cheddar Biscuits made from scratch!
Servings: 10
Calories: 284kcal
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.
Nutrition
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