Jalapeño Cheddar Cornmeal Biscuits

Preheat oven to 425°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, kosher salt, and smoked paprika.

Add the very cold cubed butter. Cut the butter into the dry mixture until pea-sized and slightly larger pieces remain.

Add the shredded cheddar, finely diced jalapeño, and sliced scallions. Toss gently to distribute.

Pour in 1 cup cold buttermilk. Stir gently until a shaggy dough begins to form. If necessary, add another tablespoon or two of buttermilk only until the dough holds together. Cornmeal absorbs liquid differently from flour, so judge by the dough rather than automatically adding all additional liquid.

Transfer dough to a lightly floured surface. Gently pat into a rectangle approximately 1 inch thick.

Fold into thirds, rotate the dough 90 degrees, flatten gently, and repeat the fold another 1–2 times.

Pat dough to approximately 3/4–1 inch thick. Cut approximately 10 biscuits using a 2 1/2-inch cutter. Press straight down rather than twisting.

Arrange on the baking sheet with sides nearly touching.

If desired, place one very thin jalapeño slice on top of selected biscuits. Do not cover the entire surface or weigh down the rise.

Bake approximately 15–18 minutes. Biscuits are done when tops are golden, cheddar is melted, edges are lightly crisp, biscuits have risen, and centers are cooked through.

Remove from oven. Brush lightly with melted butter. Serve warm.