When I came across this recipe on Spoon Fork Bacon, I was immediately sold. I’ve made these biscuits a number of times since the first discovery and I am always thrilled with the results. I even made these for my boyfriend’s parents when they came to visit and they were a success.

These could be an excellent addition to your holidays this year. I love them because they are a perfect balance between a biscuit and cornbread. They have that great corn flavor, but with a soft inside. The jalapeños give them a nice kick of flavor and the cheddar makes sure that they stay moist. 

Give these a try sometime very soon. You won’t regret it. They may just become your new favorite food. I know they did for me. Eat them with some hearty soup or chili, alongside a holiday roast, or simply as a snack drizzled with some honey.

Enjoy! And happy holidays.

Jalapeno and Cheddar Cornmeal Biscuits

From Spoon Fork Bacon
Makes 10 to 12

Ingredients:
1 1/4 cup all purpose flour
3/4 cup yellow cornmeal
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon superfine sugar
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1 cup grated cheddar cheese
1 large jalapeno, seeded and diced
3/4 cup buttermilk

1/4 cup (1/2 stick) unsalted butter, melted

Directions:
1. Preheat oven to 400˚F.
2. 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.
4. Fold in cheddar, jalapeno and buttermilk until a dough forms.
5. Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.
6. 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.
7. Remove from oven and allow to cool slightly. Once cool enough to handle, serve.