Cornbread Biscuits

By sugarbear

Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 cups cornmeal
• 5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp pepper
• 1-1/2 sticks cold unsalted butter, cut into small cubes
• 3/4 cup buttermilk
• 1 egg, lightly beaten
• 1/4 cup honey
• 3/4 cup sharp Cheddar cheese, shredded
• 1/4 cup corn niblets, fresh, frozen (thawed), or canned
• 1/2 cup pickled jalapeños, diced

Preparation

Step 1

1. Preheat the oven to 425°F.

2. Combine the flour, cornmeal, baking powder, baking soda, salt, and pepper in a large bowl. Whisk until combined. Using a fork, pastry blender, or your hands, add the butter pieces to the flour and mix until coarse little crumbles remain.

3. Whisk together the buttermilk, egg and honey in a medium-size bowl. Pour the liquid mixture into the dry mixture. Stir with a spoon until just combined. Do not over mix. (You can also use your hands to bring the dough together.)

4. Fold in the cheddar cheese, corn, and jalapeños. Use a 1/4 cup and drop the batter onto a nonstick baking sheet. Brush with buttermilk. Bake for 10–15 minutes, or until the biscuits are golden brown.