Biscuits are my love language. And being a good southern girl, I know biscuits. They must be tall. They must be flaky. They must be buttery. These are my all-time favorite biscuits. And when I'm in a hurry or feeling particularly lazy, these drop biscuits will do.
Over the weekend however, I had a conundrum. You see, I had a big pot of tequila-lime turkey chili simmering away, and normally, I serve cornbread with my chili. No brainer, no substitutes. But on this particular Saturday, I also had a craving for biscuits. So what's a girl to do? Put your hands together my friends. Put your hands together.
Enter cornbread biscuits. See those layers? See how tall they are? See the pockets of melted cheese, and flecks of jalapeño? Yeah, they're good. The cornmeal adds a nice texture and the subtle flavor of cornbread. These biscuits are the best of both worlds.
Unsurprisingly, my dueling cravings were both quenched.
So when you make these (when, not if), do yourself a favor with the leftover biscuits. Split them open, toast them, then top them with chili, shredded cheese, and scallions. You can thank me later. They also make a killer egg sandwich. And they taste pretty fantastic with honey-butter. Basically what I'm saying is: these biscuits are awesome. Make them ASAP.
Jalapeno-Cheddar Cornbread Biscuits
adapted from The Complete Cook's Country TV Show Cookbook
makes 12-15 biscuits
- 1 cup cornmeal
- 1 1/4 cups well-shaken buttermilk
- 1 Tbs honey
- 2 cups all-purpose flour (preferably Lily White), plus more for dusting
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 12 Tbs very cold unsalted butter, cut into 1/2-inch pieces
- 1 jalapeño chile, seededed, ribbed, and finely chopped
- 1 cup shredded extra sharp cheddar cheese
- 1 Tbs melted butter
Preheat the oven to 450 degrees, and line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the cornmeal, buttermilk, and honey. Allow to sit for 10 minutes.
Meanwhile, pulse the flour, baking powder, baking soda, and salt in a food processor until well-combined, about 3-5 pulses. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 more pulses.
Add the flour-butter mixture to the cornmeal mixture, along with the diced jalapeño and cheddar cheese. Stir with a wooden spoon until a cohesive dough forms.
Turn the dough out onto a lightly floured surface and knead 8 to 10 times. Pat the dough into a 9-inch circle, about 1-inch thick. Dip a 2-3 inch biscuit cutter into flour and cut out rounds. Transfer to the prepared baking sheet. Pat the remaining rounds into another 1-inch thick circle, and repeat.
Brush the tops of the biscuits with the melted butter, and bake 5 minutes. Reduce the heat to 400 degrees and bake until golden-brown, 8 to 12 minutes. Cool the biscuits for 5 minutes before serving.