Honey Jalapeno Cornbread Biscuits

4.58 from 7 votes

Soft, buttery, melt-in-your-mouth Honey Jalapeno Cornbread Drop Biscuits are the real deal and absolutely perfect with every meal!

Course Side Dish

Cuisine American

Keyword cornbread biscuits, honey jalapeno cornbread biscuits

Prep Time 10

Cook Time 10

Chilling Time 20

Total Time 50

Servings biscuits

Calories 171kcal

Author Jen Sattley

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the cornmeal, sour cream, buttermilk, honey, egg, sugar, and jalapenos.
Add the flour, baking powder, baking soda, and salt to your food processor. Cover and pulse 3-4 times to combine. (see note) Scatter the butter pieces over the flour and pulse until the mixture resembles coarse crumbles, about 8-12 pulses.
Pour the butter-flour mixture into the bowl with the cornmeal mixture. Stir until just combined - don't overmix! (It's better to undermix than overmix.) Chill the dough for 20 minutes (or up to 2 hours).
Using a cookie scoop, drop the biscuit dough onto the prepared baking sheet in 1/4 cup portions. Leave 2 inches between the biscuits. (Return the rest of the dough to the fridge for the next batch.)
Bake for 9-11 minutes, until biscuits are lightly golden. Repeat with the rest of the biscuit dough.
Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.

Do not use any buttermilk substitutes, or the biscuits will spread when baking.
If you want the biscuits spicier, you can leave in the jalapeno seeds.
If you don't have a food processor, stir the flour, baking powder, baking soda, and salt in a medium bowl. Then cut in the cold butter using a fork or a pastry cutter.