12tablespoons1 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.
*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.