Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits

Course BREAD

Ingredients
  

  • ¼ C Honey
  • ½ C Sour Cream
  • ½ C Buttermilk*
  • 1 Large Egg
  • 1 C Fine Cornmeal
  • 1 TBSP Sugar
  • 1-2 Jalapenos chopped, seeds separated
  • 1 TBSP Baking Powder
  • ½ tsp Salt
  • 2 C All-Purpose Flour
  • 1 ½ Sticks (12 TBSP) Cold Unsalted Butter, cut into cubes

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together honey, sour cream,buttermilk, egg, cornmeal, sugar and jalapenos.Add a few jalapeno seeds for more heat, if desired.
  • Add baking powder, baking soda, salt and flour to your food processor and pulse 3-4times to combine.**
  • Scatter the butter over the flour mixture and pulse until the mixture resembles coarsecrumbles, about 8-12 pulses then pour into honey/cornmeal mixture. Stir until justcombined, don’t overmix! (Better to under mix than overmix). Chill dough for 20minutes (may chill for up to 2 hours).
  • Drop dough by ¼ C balls onto a baking sheet lined with parchment paper or a nonstickmat. (Chill do that is not currently being baked). Bake for 9-11 minutes, or until biscuitsare lightly golden. Immediately remove biscuits to a cooling rack. Serve with softenedbutter.
Keyword Honey Jalapeno Cornbread Biscuits, hudson valley
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