Easy Honey Jalapeno Cornbread Drop Biscuits boast the best of moist buttery biscuits and soft, sweet cornbread plus a speckling of jalapenos for the perfect addicting sweet heat!
Hi I’m Jen, the recipe developer and photographer at Carlsbad Cravings and I am so excited to be joining the Real Housemoms Team! After my kidney transplant in October 2013, I was bursting with more energy than I had enjoyed in years so I decide to take the plunge and share my recipe creation obsession with the rest of the world and Carlsbad Cravings was born February 2014. It’s been a delicious ride!
I love to create extraordinary layers of flavor and texture out of everyday ingredients – especially sweet and spicy. So today I am excited to bring you not a biscuit, not cornbread but cornbread biscuits swirled with honey and jalapenos! Think sweet honey cornbread mixed with a buttery, moist biscuit boasting the perfect amount of sweet heat. Out of this world. And you thought buttery biscuits were addicting…. Or cornbread.
These cornbread biscuits are the perfect spring/summer pool, barbecue, Memorial Day or any day side AND they are so easy! No kneading, know cutting in butter, just pulse the butter a few times with your food processor, combine with wet ingredients and drop dough by ¼ cup measurements and bake.
Honey Jalapeno Cornbread Biscuits
- 1/4 cup honey
- 1/2 cup sour cream
- 1/2 cup buttermilk*
- 1 large egg
- 1 cup fine cornmeal
- 1 tablespoon sugar
- 1-2 jalapenos chopped, seeds separated
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 12 tablespoons 1 1/2 sticks cold unsalted butter, cut into cubes
Preheat your oven to 350 degrees F.
In a large bowl, whisk together honey, sour cream, buttermilk, egg, cornmeal, sugar and jalapenos. Add a few jalapeno seeds for more heat.
Add baking powder, baking soda, salt and flour to your food processor and pulse 3-4 times to combine.**
Scatter the butter over the flour mixture and pulse until the mixture resembles coarse crumbles, about 8-12 pulses then pour into honey/cornmeal mixture. Stir until just combined, don't overmix! (better to undermix than overmix) Chill dough for 20 minutes (may chill up to 2 hours).
Drop dough by 1/4 cup balls onto a baking sheet lined with parchment paper or a nonstick mat. (Chill dough that is not currently being baked.) Bake for 9-11 minutes, or until biscuits are lightly golden. Immediately remove biscuits to a cooling rack. Serve with softened butter.
Recipe Notes*Do not use any buttermilk substitutes or the biscuits will spread when baking.
**If you don't have a food processor, instead add to a medium bowl and cut in butter using two forks or a pastry cutter.
You might also like my Southwest Pepper jack Salad with Creamy Avocado Salsa Dressing
You might also like my Hot Lemon Poke Cake
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