Jalapeño Cheddar Cornmeal Biscuits

Ingredients

• 2 cup All-purpose flour, 240 g
• 1/2 cup Fine or medium yellow cornmeal, 75 g
• 1 tbsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Kosher salt
• 1/2 tsp Smoked paprika
• 1/2 cup Unsalted butter, very cold and cubed, 113 g
• 1 1/4 cup Freshly shredded sharp cheddar cheese, 140 g
• 1 Fresh jalapeño, finely diced, medium
• 2 tbsp Scallions, thinly sliced
• 1 cup Cold full-fat buttermilk, 240 ml, plus 1–2 tbsp if needed
• 2 tbsp Melted butter, for finishing
• Thin jalapeño slices, optional, for topping

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, kosher salt, and smoked paprika.
3. Add the very cold cubed butter. Cut the butter into the dry mixture until pea-sized and slightly larger pieces remain.
4. Add the shredded cheddar, finely diced jalapeño, and sliced scallions. Toss gently to distribute.
5. 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.
6. Transfer dough to a lightly floured surface. Gently pat into a rectangle approximately 1 inch thick.
7. Fold into thirds, rotate the dough 90 degrees, flatten gently, and repeat the fold another 1–2 times.
8. 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.
9. Arrange on the baking sheet with sides nearly touching.
10. If desired, place one very thin jalapeño slice on top of selected biscuits. Do not cover the entire surface or weigh down the rise.
11. 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.
12. Remove from oven. Brush lightly with melted butter. Serve warm.

Nutrition

Chef's Notes

Do not increase the cornmeal so much that the recipe begins behaving like cornbread — flour remains the primary structural ingredient. Freshly shredded sharp cheddar provides better flavor and melting. Jalapeños vary considerably in heat, so heat level will naturally vary from batch to batch. Jalapeño guidance: For milder biscuits, remove the jalapeño seeds and pale interior ribs before dicing. For more heat, retain some or all of the ribs and seeds. Wash hands and utensils after handling fresh jalapeños and avoid touching eyes. Make-ahead: Prepare through the cutting stage and refrigerate briefly before baking. For longer storage, freeze unbaked cut biscuits individually until firm, transfer to an airtight container, and bake from frozen as needed, allowing additional baking time based on doneness. Storage: Best fresh and warm. Store cooled biscuits airtight at room temperature for approximately 2 days, refrigerate for up to 5 days, or freeze baked biscuits airtight for up to 2–3 months. Reheat before serving. Cutting tip: Press the cutter straight down — do not twist. If using a knife or bench scraper, biscuits may be cut into squares to eliminate scraps.

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