Not your average buttermilk biscuits, these come full of gritty cornmeal, sharp cheddar cheese, and spicy Jalapeños.

Ingredients

• 1 cup (120 grams) all-purpose flour
• 1 cup (140 grams) yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
• 1 cup (113 grams) cheddar cheese, shredded
• 1-2 Jalapeños, thinly sliced (see Note)
• 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing

Preparation

1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
2. In a medium bowl mix together the flour, cornmeal, baking powder, baking soda, and salt.
3. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal.
4. Add 3/4 cup of the cheese and the Jalapeño slices.
5. Add the buttermilk and stir until the dough comes together in a ball.
6. On a lightly floured surface, gather the dough into a bowl and knead gently 6 times.
7. Pat dough to about 1/2 inch thick.
8. Cut dough into three inch rounds with a lightly floured cutter.
9. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk and top with remaining cheese.
10. Bake until golden brown, about 15-20 minutes.
11. Transfer to a wire rack to cool.
12. Store leftovers in an airtight container at room temperature for up to 3 days.

Note

Use 1-2 Jalapeños depending on how spicy you’d like the biscuits. If desired, remove the seeds before adding them to the recipe.