Cheddar Jalapeno Cornbread Biscuits are crusty and spicy, similar to a classic biscuit, but better! The ultimate southern treat, and the perfect accompaniment to chili.
Cheddar Jalapeno Cornbread Biscuits taste much like a baked hushpuppy to me. Crispy on the outside, fluffy and full of flavor on the inside. These biscuits pack quite a flavorful punch!
Jalapenos add spice and buttermilk always gives the bread a nice, soft and moist texture. The cheese makes them gooey on the inside while the bits of cheese on the outside gets crisp and wonderful.
I’m in love with biscuits. I like them tall, flaky, and buttery. This recipe checks all the boxes.
If you’re scared of making biscuits. Don’t fret, this recipe is more forgiving than a basic biscuit. I also find it easier to process any biscuit recipe in the food processor. It mixes the ingredients better and quicker without overworking them than by when mixing by hand.
Cheddar Jalapeno Cornbread Biscuits
There is more flour in this recipe than cornmeal. The cornmeal gives it a sturdy texture but it’s still tender and crumbly. It also adds a nice subtle flavor of cornbread.
Just look at that melted cheese and flecks of jalapeño!
I could not stop eating them!
I made a Blue Cheese Biscuit and served it with pork tenderloin. It’s really tasty, but so many people don’t like blue cheese including my husband. This time I knew he’d love the mix-ins for these biscuits.
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Cheddar Jalapeno Cornbread Biscuits
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- 3 cups self-rising flour
- ½ cup self-rising cornmeal
- ¼ cup butter cold, cut into pieces
- ¼ cup solid vegetable shortening cut into pieces
- 1 and ⅓ cup buttermilk
- 1 tablespoon butter melted* optional, for brushing on top after the biscuits are cooked
- 1 cup cheddar cheese shredded
- ¼ cup jalapenos seeded and minced
- Preheat oven to 450 degrees F.
- To the flour, cut in cold butter and shortening with a pastry blender or in a food processor until mixture resembles small peas and dough is crumbly.
- Add buttermilk, stirring until just moistened.
- Stir in cheddar cheese and jalapenos until just blended.
- Turn dough out onto a heavily floured surface and knead 3 to 4 times.
- Pat into a circle that is 1 inch thick.
- Cut dough with a 2 inch rond cutter. Reroll scraps and cut remaining dough.
- Place dough on baking sheet or oven-safe skillet.
- Bake at 450 degrees F 15 to 18 minutes or until golden browned.
- Brush tops with butter and serve.
While you’re here, check out these biscuit recipes
easy scratch buttermilk biscuits in food processor
Have you tried Cheddar Jalapeno Cornbread Biscuits before? Have you had biscuits with cornmeal in them before?
Also, you can find all my great recipes at my recipe index or at Meal Plan Monday
Dee Athey says
Have you ever tried cubed pickled jalapenos instead of fresh ones? They are a bit milder and you can add a little of the juice to adjust the heat. They must be well drained and patted dry before used in bread or biscuit dough. Much better than facing raw jalapeno in the morning. I use them in all sorts of dishes. Very good in uncooked dips and cheese balls. Even my “it’s too hot” daughter likes the flavor.
Really enjoy your recipes. Thanks, D.
I do use them a lot. I’m the worst at forgetting jalapenos and lemons at the store. I should just get them every time I go. That is a great idea for mornings!
I wonder if there is anyway you could incorporate some kind of meat and/or a veggie into this. It looks like a good, easy recipe.
yes, you could had cooked sausage, bacon, or ham. It would be wonderful
You have such an amazing cornbread biscuits recipe, Paula! I love the addition of jalapeno for some spiciness. And of course, cheddar and biscuits are great combination. Yummy!
allie @ Through Her Looking Glass says
Gorgeous cornbread biscuits Paula. I am absolutely drooling!!!
Thank you so much, Allie. They were a hit with the family, which not all of us ever like the same thing
Blair @ The Seasoned Mom says
In my opinion, cheese and biscuits are a match made in heaven! I love the spicy addition in your version, Paula! Pinned. 🙂
thank you so much, Blair. The night I made them I ended up having just them for dinner! so good!