Sweet Honey Jalapeno Cheddar Cornbread Biscuits
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 sticks cold unsalted butter, cut into small cubes
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup honey
3/4 cup sharp cheddar cheese, cubed
2 jalapeños, deseeded (I left some of my seeds in) and diced (if your jalapeños are small use 3)
Instructions:
Yield: 10-15
Preheat oven to 425 degrees F.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk. Bake for 10-15 minutes, or until biscuits are golden brown.
From halfbakedharvest.com