Honey Butter Jalapeño Cheddar Cornbread Biscuits.

These salted Honey Butter Jalapeño Cheddar Cornbread Biscuits are soft, buttery, perfectly salted, and made with spicy jalapeños and sharp cheddar cheese. Each light and flaky biscuit muffin is wonderful right out of the oven with a smear of sweet honey butter. Everyone loves these yummy drop-style biscuits. They really do melt in your mouth. Plus, you’ll just love how easy they are to make!

These are fun, cute, and easy too! The story around these is pretty simple but I’ll break it up into two parts. Part one. Come summertime, like clockwork, I think about southern recipes. What would my grandma be serving at our Sunday night dinners or weekly cookouts?

Cornbread was always a favorite with our family. Both my grandma and my mom enjoy baking cornbread, and of course, they love eating it even more.

I’ve carried on the tradition, but I do love to switch things up a little. That’s when I thought about making a cornmeal biscuit! Both my mom and I loved the idea, so I started testing these weeks ago. They were good, but they gave me some trouble. And then I came up with these!

Say hello to the biscuit muffin. These are simple drop-style biscuits baked in mini muffins. They could not be easier, cuter, or more convenient to serve and eat.

I know you’ll love this recipe!

The details

Step 1: brown the butter 

First, brown some of the butter – 4 tablespoons on the stove. This will add wonderful flavor to our biscuit muffins.

Pour the browned butter over the cold buttermilk, then mix into the batter.

Step 2: make the batter

Mix whole wheat flour and cornmeal with baking powder, salt, and black pepper. Then add 1 stick of cold, shredded butter. If you’ve never shredded butter before, it’s just like shredding cheese! So simple, and a great trick when working to create a flaky biscuit.

Once the butter is mixed in, add the jalapeños and cheddar cheese to the mixture.

Now add the wet ingredients: cold buttermilk, then the reserved browned butter, eggs, and some honey. Mix, mix, mix to just gently combine the dough.

Step 3: bake

Scoop the batter into a buttered mini muffin pan or you can use a regular muffin/cupcake pan too.

Bake until they turn a pretty golden brown color.

Step 4: make the honey butter 

The honey butter is just softened butter mixed with honey and sea salt.

Brush/spread the butter over the warm biscuits. I love to serve these up warm, with sea salt on top. A sprinkle of sea salt makes every bite of these soft, spicy, cheesy biscuits just that much better.

Great as a summer side, appetizer, and even come fall as a game-day snack OR as a dinner biscuit. You really can’t go wrong!

Looking for other savory bread recipes? Try these.

Salted Honey Butter Jalapeño Cheddar Rolls

Salted Honey Butter Parker House Rolls

Jalapeño Cheddar Popovers with Honey Butter

Soft Garlic Herb Cheddar Cheese Bread

Swirled Garlic Herb Bread

Jalapeño Cheddar Biscuits

Lastly, if you make these Honey Butter Jalapeño Cheddar Cornbread Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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