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Jalapeño Honey Butter Cheddar Corn Biscuits.
Made with stone-ground cornmeal, buttermilk, cheddar cheese, sweet yellow corn, and salted butter. Serve these warm with spicy/sweet jalapeño honey butter. Every bite is soft, layered with cheese, a little sweet, a little spicy, and perfectly salty. Pull them apart, sprinkle with fresh thyme and flaky sea salt, and enjoy while still warm—so delicious! Definitely a summer (or early fall!) treat.
This recipe really says summer to me—but it kind of leans into early fall too. As we head into August, sweet corn and peaches are coming into their peak, so now’s the time to take full advantage!
When I spotted ears of fresh yellow corn at the store last week, I got so excited. There’s nothing like summertime corn. When my family lived in Ohio, we’d take weekend trips out to the local corn farms and pick fresh ears right from the stalk.
We’d always go back again in October, but then it was for the corn mazes and pumpkins—such fun memories. If you’ve never experienced a corn maze in fall, it’s the best!
I remember the corn being extra sweet, especially after my mom would slather it with salted butter. We never did anything fancy like honey butter, but now I know, a little honey makes sweet corn even better.
This biscuit recipe is one of my favorite combos. I used my go-to cheddar biscuit base and added in cornmeal, fresh kernels, and just the right amount of heat. The jalapeño honey butter really takes things over the top. My mom is so sad she missed these!
Here are the details
Ingredients:
- all-purpose flour
- cornmeal
- baking powder
- garlic powder
- onion powder
- fresh or frozen corn
- salted butter
- shredded sharp cheddar cheese
- buttermilk
- honey
- jalepeño
- fresh thyme
- sea salt
Steps
Step 1: Mix the dough
Toss a stick of salted butter in the freezer and get it nice and cold. This helps create those flaky biscuit layers we all love.
In a large bowl, mix together the flour, cornmeal, baking powder, garlic powder, onion powder, and salt. Add in the fresh corn kernels.
Grate the cold butter on a box grater—just like cheese! Mix the shredded butter and cheddar into the dry ingredients, then pour in the buttermilk and honey. Gently mix until just combined—don’t overdo it.
Step 2: Roll the biscuits out
Turn the dough out onto a floured surface. Pat it into a rectangle, then fold the sides inward like you’re folding a letter. Press it back out, then fold it again. Repeat a few times.
This folding trick is the secret to those flaky, layered biscuits—kind of like the ones from Bob Evan’s or Cracker Barrel. I’ve never had the real thing, but my Nonnie always kept the frozen ones in the freezer, and my oldest brother loved them.
Step 3: Bake the biscuits
Cut out your biscuits and place them on a parchment-lined baking sheet. Bake until golden and the cheese is bubbling. Your kitchen is going to smell amazing.
Step 4: Make the honey butter
While the biscuits bake, melt the remaining butter on the stove with a jalapeño, garlic powder, and honey. Let everything get nice and bubbly, then stir in fresh thyme or parsley. I love thyme with the sweetness of the corn.
To serve
Spoon that warm, spicy-sweet butter over each biscuit while they’re still hot. Finish with a sprinkle of flaky sea salt. So simple, so delicious. These are best straight out of the oven!
Looking for other savory bread recipes? Try these.
The Best (easiest) No Knead Bread
Salted Honey Butter Jalapeño Cheddar Rolls
Salted Honey Butter Parker House Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Lastly, if you make these Jalapeño Honey Butter Cheddar Corn Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Jalapeño Honey Butter Cheddar Corn Biscuits
Servings: 9 biscuits
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder. 6. Serve the biscuits warm with jalapeño butter and flaky salt.
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